Description
A decadent dessert combining moist spiced carrot cake with a creamy vanilla cheesecake layer—rich, beautiful, and perfect for holidays or special occasions.
Ingredients
- Carrot Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Cream Cheese Frosting (optional):
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line bottom with parchment.
- Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix until creamy. Set aside.
- Make the carrot cake batter: In a large bowl whisk flour, sugars, baking soda, spices, and salt. Stir in eggs, oil, and vanilla until combined. Fold in carrots, pineapple, and walnuts.
- Spread half the carrot cake batter into the pan.
- Gently pour the cheesecake mixture over the batter.
- Spoon remaining carrot cake batter over the top in dollops and lightly swirl (do not fully mix).
- Bake 60–70 minutes, until center is set and edges are lightly browned.
- Cool completely, then chill at least 4 hours before serving.
- Optional frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread or pipe over chilled cake.
Notes
- Chill overnight for the cleanest slices.
- Finely grate carrots to keep the cake soft and moist.
- Add pecans instead of walnuts if preferred.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American