Description
A delicious blend of carrot cake and cheesecake in one dessert.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 4 oz cream cheese
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix grated carrots, sugar, and vegetable oil.
- Add eggs and vanilla extract; mix well.
- In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the carrot mixture.
- Fold in walnuts.
- In a separate bowl, beat cream cheese and sour cream until smooth.
- Layer half of the carrot cake batter in a greased springform pan.
- Spoon the cream cheese mixture over the batter.
- Top with the remaining carrot cake batter.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Use fresh carrots for better flavor.
- Store leftovers in the refrigerator.
- Allow the cake to chill for best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: carrot cake cheesecake