Decadent Carrot Cake Cheesecake with Cream Cheese Frosting

by

The Carrot Cake Cheesecake is the ultimate dessert for those who love both carrot cake and cheesecake. The layers come together beautifully, with the moist and spiced carrot cake base providing a warm, comforting foundation for the rich, velvety cheesecake layer. The cream cheese frosting on top adds the perfect touch of sweetness and tanginess, making this dessert an absolute showstopper.

  1. Ingredients:

For the Carrot Cake Layer:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Directions:

  1. Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. For the carrot cake layer: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the oil and vanilla extract and continue to mix until combined. Stir in the grated carrots, walnuts, and raisins (if using).
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the carrot cake batter into the prepared springform pan.
  5. For the cheesecake layer: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, eggs, sour cream, and flour, and beat until fully combined and smooth.
  6. Gently spoon the cheesecake batter over the carrot cake layer. Smooth the top with a spatula.
  7. Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are lightly golden. The cheesecake should slightly jiggle in the center but not be liquid.
  8. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar. Afterward, transfer to the fridge to chill for at least 4 hours, or overnight for the best results.
  9. For the cream cheese frosting: Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and creamy.
  10. Once the cheesecake is fully chilled, spread the cream cheese frosting evenly over the top. Garnish with additional chopped walnuts or grated carrots, if desired. Slice and serve!

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including chill time)
Kcal: 450 kcal per slice | Servings: 12 servings

#carrotcake #cheesecake #carrotcakerecipe #creamcheesefrosting #dessertlovers #cheesecakeideas #carrotcakemuffins #cheesecakelovers #carrotcakecheesecake #easydesserts #holidaybaking

Leave a Comment