Description
A delicious fusion of carrot cake and cheesecake, perfect for dessert lovers.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract (for cheesecake layer)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix grated carrots, granulated sugar, brown sugar, and vegetable oil.
- Add eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour half of the carrot cake batter into a greased springform pan.
- In a separate bowl, beat cream cheese until smooth, then add powdered sugar, lemon juice, and vanilla extract.
- Spread the cream cheese mixture over the carrot cake layer in the pan.
- Top with the remaining carrot cake batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan and serving.
Notes
- For added flavor, consider adding nuts or raisins to the carrot cake batter.
- Serve with a dollop of whipped cream for extra indulgence.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Carrot Cake Cheesecake, dessert, cheesecake, carrot cake