Description
Indulge in the ultimate dessert with this Carrot Cake Cheesecake recipe that combines the best of both worlds – moist carrot cake and creamy cheesecake, finished with a luscious cream cheese frosting.
Ingredients
Scale
For the carrot cake layer:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup chopped walnuts (optional)
For the cheesecake layer:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 4 oz cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla. Stir the dry ingredients into the wet mixture until just combined, then fold in grated carrots and walnuts.
- In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla until creamy.
- Pour half of the carrot cake batter into the prepared pan. Gently spread the cheesecake batter over it, then top with the remaining carrot cake batter.
- Bake for 50–60 minutes or until the center is set and a toothpick inserted into the cake layer comes out clean.
- Cool completely in the pan, then refrigerate for at least 4 hours or overnight.
- For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and milk until spreadable. Frost the chilled cake before serving.
Notes
- This cake is best made a day ahead for the flavors to fully develop.
- You can leave out the walnuts for a nut-free version.
- Store leftovers refrigerated 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: 430
- Sugar: 34g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
