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Carrot Cake Cheesecake

by Merle O'Neal

Inspired by cookingclassy.com

Ingredients

for 8 slices

Carrot Cake

  • 1 ½ cups
    carrot, shredded, 2-3 carrots (180 g)
  • 1 ¼ cups
    all-purpose flour (155 g)
  • 1 teaspoon
    baking powder
  • ¼ teaspoon
    salt
  • 1 teaspoon
    ground cinnamon
  • ⅛ teaspoon
    ground nutmeg
  • ½ cup
    canola oil (120 mL)
  • ⅔ cup
    powdered sugar (105 g)
  • ⅓ cup
    light brown sugar, packed (75 g)
  • 2 large eggs
  • 1 teaspoon
    vanilla extract

Cheesecake

  • 16 oz
    cream cheese, softened (450 g)
  • ⅔ cup
    powdered sugar (105 g)
  • 2 large eggs
  • 1 teaspoon
    vanilla extract
  • ½ cup
    sour cream (115 g)

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Preparation

  1. Shred carrots by hand or in a food processor then set aside in a small bowl.
  2. In a large bowl combine brown and powdered sugars with eggs, whisk until smooth.
  3. Add oil and mix.
  4. Add remaining carrot cake ingredients and stir until blended, set aside.
  5. In a large bowl, whisk cream cheese and powdered sugar until smooth to start the cheesecake.
  6. Mix in eggs one at a time. Add in remaining ingredients and mix until well blended.
  7. In a greased 8-inch (20 cm) springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.
  8. Bake in for 45 minutes at 180°C (350°F). Remove from oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
  9. Enjoy!
 

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