Carrot cake cheesecake combines the flavors of classic carrot cake with creamy cheesecake for a delightful dessert. Here’s a recipe to make carrot cake cheesecake at home:
Ingredients:
For the Carrot Cake Layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Carrot Cake Layer:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, chopped nuts (if using), and shredded coconut (if using) until evenly distributed.
- Prepare the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
- Assemble the Cake:
- Pour half of the carrot cake batter into the prepared springform pan, spreading it out evenly.
- Carefully spoon the cheesecake batter over the carrot cake batter in the pan, spreading it out evenly.
- Spoon the remaining carrot cake batter over the cheesecake layer, spreading it out as evenly as possible.
- Bake the Cake:
- Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are golden brown.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese, softened butter, and vanilla extract until smooth.
- Gradually add the powdered sugar and beat until smooth and creamy.
- Frost the Cake:
- Once the cake has cooled completely, carefully remove it from the springform pan.
- Spread the cream cheese frosting over the top of the cake.
- Optionally, garnish with additional chopped nuts or shredded coconut.
- Chill and Serve:
- Chill the carrot cake cheesecake in the refrigerator for at least 4 hours or overnight before serving.
- Slice and serve chilled, and enjoy your delicious carrot cake cheesecake!
This carrot cake cheesecake combines the best of both worlds with its moist carrot cake layer, creamy cheesecake layer, and tangy cream cheese frosting. It’s a perfect dessert for any occasion!
