Description
A delightful blend of creamy cheesecake and spiced carrot cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Mix in the grated carrots.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the carrot mixture.
- In a separate bowl, beat cream cheese with powdered sugar and vanilla.
- Pour half of the carrot cake batter into a springform pan, then layer with cream cheese mixture, followed by the rest of the carrot cake batter.
- Bake for about 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For a more indulgent flavor, add crushed pineapple to the batter.
- It pairs well with a cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Carrot Cake Cheesecake, cheesecake, dessert, carrot cake