Description
This Carrot Cake Cheesecake combines the moist richness of carrot cake with the creamy texture of cheesecake, topped with a luscious cream cheese frosting.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup walnuts, chopped
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, combine grated carrots, granulated sugar, brown sugar, and vegetable oil. Mix well.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture until fully combined.
- Fold in the crushed pineapple, shredded coconut, and walnuts.
- Pour half of the batter into the prepared pan and bake for 25-30 minutes.
- While the first layer is baking, in a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Once the first layer is done, let it cool for a few minutes, then spread the cream cheese mixture over it.
- Pour the remaining batter on top and bake for an additional 30-35 minutes or until a toothpick comes out clean.
- Let cool completely, then refrigerate for at least 4 hours before serving.
Notes
- For best flavor, use freshly grated carrots.
- Allow the cheesecake to chill overnight for a denser texture.
- Top with additional cream cheese frosting if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg