Ingredients
Scale
- 2 cups finely shredded carrots
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup drained crushed pineapple
- 1 cup chopped walnuts or pecans (optional)
- For the cheesecake layer: 16 ounces softened cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the whipped cream finish: 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, mix together the shredded carrots, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well incorporated.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the drained crushed pineapple and optional nuts.
- Spoon half of the carrot cake batter into the prepared springform pan, spreading it evenly across the bottom.
- In another bowl, beat the cream cheese until creamy and smooth. Add in the granulated sugar, eggs, and vanilla extract, mixing until fully blended. Carefully pour this cheesecake mixture over the first layer of carrot cake batter.
- Spread the remaining carrot cake batter on top of the cheesecake layer, ensuring it is evenly distributed.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cheesecake cool in the pan for 30 minutes before transferring it to the refrigerator to chill for at least 4 hours, or preferably overnight.
- To prepare the whipped cream finish, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
- Once the cheesecake has chilled, carefully remove it from the springform pan and generously spread the whipped cream over the top.
Notes
- For an extra kick, consider adding 1/4 teaspoon of ground ginger to the carrot cake batter.
- To lighten it up, you can replace half of the oil with unsweetened applesauce.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg