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1. Make the Carrot Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine vegetable oil, sugars, egg, vanilla, and grated carrots. Mix the wet and dry ingredients until just combined. Set aside.
2. Make the Cheesecake Batter:
- Beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. Layer the Cake:
- Pour half the carrot cake batter into the prepared pan.
- Carefully spoon the cheesecake batter over it.
- Add the remaining carrot cake batter on top (it doesn’t have to completely cover the cheesecake).
4. Bake:
- Bake for 50-60 minutes, or until the center is set and a toothpick comes out mostly clean.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight for best results.
5. Frost and Decorate (Optional):
- Beat together cream cheese, butter, powdered sugar, and vanilla to make the frosting.
- Spread on top of the cheesecake and garnish with chopped walnuts, pecans, or shredded carrots!
Why It’s Amazing:
You get the best of both worlds—moist, spiced carrot cake and rich, tangy cheesecake in every bite. It’s a showstopper for any occasion! Let me know if you whip this up—it’s bound to be a crowd favorite. 🥕🍰✨