Description
Blending classic Carrot Cake with creamy cheesecake creates a delightful dessert that will make your taste buds dance. Smooth cream cheese and warm spices come together in this crowd-pleasing treat that brings comfort to your table.
Ingredients
Scale
Cake Base:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅓ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ¼ cup crushed pineapple
Cheesecake Layer:
- 16 ounces cream cheese
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup sour cream
Toppings:
- ¼ cup chopped walnuts
- Cream cheese frosting
- Crushed nuts
- Shredded coconut
- Cinnamon
Instructions
- Preheat the oven to 325°F. Coat a 9-inch springform pan with cooking spray. Cut a parchment paper circle to fit the bottom of your pan.
- Whisk 1 cup flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves in a medium bowl.
- In a separate large bowl, combine ⅓ cup vegetable oil, ½ cup granulated sugar, and ¼ cup brown sugar. Crack 2 large eggs and add 1 teaspoon vanilla extract. Blend until smooth.
- Fold your dry ingredient mixture into the wet ingredients. Grate 1 ½ cups carrots and drain ¼ cup pineapple. Mix these into your batter with ¼ cup chopped nuts.
- Beat 16 oz softened cream cheese in a clean bowl until completely smooth. Add ½ cup sugar and 1 tablespoon flour.
- Incorporate 1 teaspoon vanilla, 2 large eggs, and ⅓ cup sour cream into the cream cheese mixture. Mix just until combined.
- Pour half the carrot cake batter into the prepared pan. Spread evenly with a spatula. Spoon half the cheesecake mixture over the carrot layer.
- Add remaining carrot cake batter, then top with remaining cheesecake mixture. Gently swirl with a knife for a marbled effect.
- Bake for 60-70 minutes at 325°F. The center should jiggle slightly but look mostly set.
- Turn off the oven. Crack the door open and let the cake rest inside for 1 hour.
- Refrigerate the cake for at least 4 hours, preferably overnight. This helps the texture settle and flavors develop.
- Before serving, add optional toppings like cream cheese frosting, crushed nuts, or a light cinnamon dusting.
Notes
- Ensure cream cheese and eggs are at room temperature for smoother mixing and better texture.
- Grate carrots finely and squeeze out excess moisture to prevent a soggy cake base.
- When swirling batters, use a light hand to create beautiful marble patterns without overmixing.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and check that all other ingredients are gluten-free.
- Prep Time: 30 minutes
- Cook Time: 1 hour-1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 453 kcal
- Sugar: 35 g
- Sodium: 215 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 95 mg