Description
A delightful amalgamation of soft, moist carrot cake layered with rich, creamy cheesecake, flavored with warm spices like cinnamon and nutmeg.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking canvas by greasing and flouring a 9-inch springform pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, ensuring each one is well incorporated.
- Gradually add the dry ingredients to the wet mixture, gently combining them. Fold in the grated carrots.
- Pour half of the carrot cake batter into the prepared springform pan.
- In a separate bowl, beat the cream cheese until smooth and creamy. Add the sour cream, powdered sugar, and vanilla extract, mixing until blended.
- Spread the cream cheese mixture over the carrot cake layer in the pan.
- Pour the remaining carrot cake batter over the cream cheese layer, smoothing it out evenly.
- Place your assembled masterpiece in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted comes out clean.
- Once baked, allow the cake to cool in the pan for at least 30 minutes, then remove the sides of the springform pan and let the cake cool completely before serving.
Notes
Serve on its own or dusted with powdered sugar. Pair with fresh whipped cream or ice cream for indulgence.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 382
- Sugar: 33g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg