Description
Indulge in a delicious Carrot Cake Cheesecake with a creamy topping that combines the flavors of carrot cake and cheesecake in one delightful dessert.
Ingredients
Scale
- 2 cups finely shredded carrots
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 cup canola oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 cup drained crushed pineapple
- 1 cup chopped walnuts or pecans (optional)
- 16 ounces softened cream cheese (for cheesecake layer)
- 1 cup white sugar (for cheesecake layer)
- 2 large eggs (for cheesecake layer)
- 1 teaspoon pure vanilla extract (for cheesecake layer)
- 1 cup heavy cream (for lush topping)
- 1/4 cup confectioners’ sugar (for lush topping)
- 1 teaspoon pure vanilla extract (for lush topping)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- In a large bowl, mix together the shredded carrots, white sugar, brown sugar, canola oil, eggs, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the crushed pineapple and nuts, if desired.
- Transfer half of the carrot cake batter into the prepared springform pan, spreading it evenly across the bottom.
- In another bowl, beat the softened cream cheese until creamy. Add the white sugar, eggs, and vanilla extract, mixing until fully integrated.
- Pour the cheesecake mixture over the carrot cake layer in the pan.
- Spoon the remaining carrot cake batter on top of the cheesecake layer, smoothing it out evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 30 minutes before transferring it to the refrigerator to chill for at least 4 hours or overnight.
- For the lush topping, whip the heavy cream, confectioners’ sugar, and vanilla extract together until soft peaks form.
- Once the cheesecake has chilled, carefully remove it from the springform pan and generously spread the lush topping over the surface.
Notes
- For an extra kick, consider adding 1/4 teaspoon of ground ginger to the carrot cake batter.
- To make it a bit lighter, you can replace half of the oil with unsweetened applesauce.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Carrot Cake Cheesecake, Creamy Topping, Dessert