Description
A decadent dessert combining the spiced flavors of carrot cake with creamy cheesecake layers.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- For the cheesecake layer: 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy. Gradually add oil and mix well.
- Stir in the dry ingredients until just combined. Fold in grated carrots, pineapple, and vanilla extract.
- Pour half of the carrot cake batter into the prepared pan.
- For the cheesecake layer: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla extract, and mix until combined.
- Pour the cheesecake mixture over the carrot cake batter in the pan.
- Top with the remaining carrot cake batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool completely before serving.
Notes
Ensure carrots are finely grated for even texture. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 7g