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Carrot Cake

Carrot Cake
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★★★★★

4.8 from 10 reviews

This decadent Carrot Cake with Cream Cheese Cheesecake Layer combines moist, spiced carrot cake with a rich, creamy cheesecake topping for a unique dessert experience. Perfectly balanced with warm spices, shredded carrots, and optional crunchy nuts, this cake is a delightful treat for special occasions or everyday indulgence.

Ingredients

Scale

Carrot Cake Layer

  • 1 cup (125g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (150g) finely shredded carrots
  • 1/2 cup (60g) chopped walnuts or pecans (optional)

Cheesecake Layer

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup (60ml) sour cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper to ensure easy removal of the cake.
  2. Make the Carrot Cake Layer: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat the eggs, granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well combined. Gradually stir the dry ingredients into the wet mixture, then gently fold in the shredded carrots and chopped nuts if using. Pour this batter into the prepared pan and smooth the surface evenly.
  3. Prepare the Cheesecake Layer: Using a clean bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and flour and mix thoroughly. Beat in the vanilla extract, then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the sour cream until the mixture is fully combined. Gently pour this cheesecake mixture over the prepared carrot cake layer in the pan.
  4. Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggles when gently shaken. Once baking is complete, turn off the oven, crack the door open, and allow the cake to cool inside the oven for 30 minutes to prevent cracking.
  5. Cool and Chill: Remove the cake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to allow the cheesecake layer to set fully and the flavors to meld.
  6. Serve: Serve the cake cold or slightly at room temperature. Optionally, garnish with whipped cream, additional chopped nuts, or a drizzle of cream cheese glaze for extra flavor and presentation.

Notes

  • For best results, use freshly shredded carrots.
  • Chilling the cake overnight greatly improves texture and flavor.
  • You can substitute walnuts with pecans or omit nuts if preferred.
  • Make sure cream cheese is softened to avoid lumps in the cheesecake layer.
  • Use parchment paper to prevent sticking and ease the cake removal from the pan.
  • Adjust spices according to taste preferences.
  • Leftovers can be refrigerated for up to 3 days.

Nutrition

Keywords: carrot cake, cream cheese, cheesecake layer, spiced cake, dessert, baked cake

Find it online: https://cookwithlea.com/carrot-cake/