Description
This Carrot Cake Cheesecake combines the moist, spiced flavors of carrot cake with a rich, creamy cheesecake layer, topped with smooth cream cheese frosting. Perfect for special occasions or a decadent dessert treat, this layered cake offers a delightful blend of textures and flavors that will impress family and friends.
Ingredients
Scale
Carrot Cake Layer
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2-3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
Cheesecake Layer
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Instructions
- Prepare the Carrot Cake Layer: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Combine Sugars and Oil: In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until well incorporated.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
- Fold in Carrots and Nuts: Gently fold in the grated carrots and optional chopped nuts to the batter, ensuring even distribution.
- Bake Carrot Cake Layer: Pour the batter into the prepared pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely on a wire rack.
- Prepare Cheesecake Layer: Reduce oven temperature to 325°F (165°C). In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, beating until combined.
- Add Eggs and Sour Cream: Add eggs one at a time, mixing well after each addition. Then mix in the sour cream until smooth and creamy.
- Assemble and Bake Cheesecake: Pour cheesecake batter over the cooled carrot cake layer in the springform pan. Smooth the top, tap the pan to release air bubbles.
- Bake the Combined Cake: Bake for 50-60 minutes until the center is set and edges are lightly browned. Turn off oven and leave door ajar, letting the cake cool in the oven for 1 hour. Then cool to room temperature before refrigerating for at least 4 hours or overnight.
- Prepare Cream Cheese Frosting: Beat softened cream cheese and butter in a medium bowl until creamy. Gradually add powdered sugar and beat until smooth.
- Add Vanilla and Cream: Mix in vanilla extract. Add heavy cream or milk gradually until desired frosting consistency is achieved.
- Assemble the Cake: Remove sides of the springform pan after cheesecake is chilled. Place cake on serving platter.
- Frost and Garnish: Spread cream cheese frosting evenly over top and sides. Garnish with extra chopped nuts or grated carrots if desired.
- Serve: Slice and serve the cake chilled for best flavor and texture.
Notes
- Ensure the carrot cake layer is completely cooled before adding the cheesecake batter to prevent mixing layers.
- Do not overbake the cheesecake layer to avoid cracking; cooling in the oven helps prevent this.
- For a nut-free version, omit the walnuts or pecans.
- Grate carrots finely for best texture and moisture distribution.
- Chill the cake thoroughly before frosting for easier application and cleaner slices.
- The cake can be stored covered in the refrigerator for up to 3 days.
