Description
A decadent fusion dessert featuring layers of spiced carrot cake and creamy cheesecake, topped with a smooth cream cheese frosting for the ultimate sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup grated carrots
- ¼ cup chopped walnuts or pecans (optional)
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease 9-inch springform pan and line with parchment.
- For carrot cake layer: Whisk dry ingredients. Mix sugars and oil, then add egg and vanilla. Fold in carrots and nuts. Combine with dry ingredients.
- For cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Layer batters in pan, starting with half carrot cake batter, then half cheesecake batter. Repeat layers and swirl gently.
- Bake 50-60 minutes until center is set but slightly jiggly.
- Cool in oven with door ajar for 10 minutes, then cool completely. Refrigerate 4+ hours.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Spread over chilled cheesecake.
Notes
- Use room temperature ingredients for smoothest batter
- Don’t overmix cheesecake layer to prevent cracking
- Chill thoroughly before serving for best texture
- Can be made 1-2 days ahead
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg