Description
This decadent Carrot Cake Cheesecake recipe combines the moist, spiced flavors of classic carrot cake with a rich and creamy cheesecake layer. Topped with an optional smooth cream cheese frosting, this delicious dessert is perfect for special occasions or holiday celebrations like Easter. The recipe features layers of carrot cake batter and cheesecake baked together to create a beautifully swirled and indulgent cake that serves 12.
Ingredients
Scale
For the Carrot Cake Layer:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
- 2 (8-ounce) packages cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Cream Cheese Frosting (optional):
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure easy removal later.
- Mix Dry Ingredients for Carrot Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients for Carrot Cake: In a large bowl, whisk together both sugars, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Add Dry Ingredients and Mix-ins: Gradually stir the dry ingredients into the wet ingredients. Then gently fold in the grated carrots, drained crushed pineapple, and nuts if using, ensuring an even distribution without overmixing.
- Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue beating until fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and flour until just combined.
- Layer the Batters: Pour half of the carrot cake batter into the prepared springform pan and smooth it with a spatula. Carefully spoon the cheesecake batter evenly over the carrot cake layer. Finally, dollop the remaining carrot cake batter on top and spread gently to cover the cheesecake.
- Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. The cake is done when the center is set and a toothpick inserted into the carrot cake portion comes out mostly clean.
- Cool the Cake: Turn off the oven and leave the cake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking. Then transfer it to the refrigerator and chill for at least 4 hours or overnight for best texture and flavor.
- Prepare Frosting (Optional): Beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, mixing until light and fluffy.
- Frost and Serve: Spread the cream cheese frosting evenly over the chilled cheesecake if desired. Slice and serve chilled.
Notes
- To save time, you can skip the cream cheese frosting and simply dust the cake with powdered sugar before serving.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- This cake tastes best when made a day ahead to allow the flavors to meld and the texture to set perfectly.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter and frosting.