Description
A delightful fusion of carrot cake and cheesecake topped with a creamy layer.
Ingredients
Scale
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated 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
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix grated carrots, sugars, and oil.
- Add eggs and vanilla; mix well.
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture.
- Pour batter into a greased springform pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool completely.
- For the topping, beat cream cheese and powdered sugar until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Spread the creamy topping over the cooled cake.
- Chill for 2 hours before serving.
Notes
- Use fresh carrots for better flavor.
- Adjust spices according to your taste.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Carrot Cake Cheesecake, Creamy Topping, Dessert Recipe, American Dessert