Description
A delicious blend of carrot cake and creamy cheesecake.
Ingredients
Scale
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix grated carrots, sugars, and oil.
- Add eggs and vanilla, then mix well.
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture.
- Pour half of the batter into a greased springform pan.
- In a separate bowl, beat cream cheese, sour cream, powdered sugar, and lemon juice until smooth.
- Spread the cream cheese mixture over the batter in the pan.
- Top with the remaining carrot cake batter.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before removing from the pan.
Notes
- Chill in the refrigerator for best flavor.
- Top with cream cheese frosting if desired.
- Add nuts or raisins for extra texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Carrot Cake Cheesecake, Dessert, Cheesecake, Carrot Cake