Carrot Cake Cheesecake
Servings: 16
Calories: 227kcal
Carrot Cake Cheesecake! A fluffy and super moist, carrot cake layered with a creamy cheesecake. The BEST of both worlds! This dessert will test your self-control it is that good.
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Equipment
- 8-inch spring-form pan
- hand or stand mixer
Ingredients
Carrot Cake
- ¾ cup flour, all-purpose (plain)
- ½ cup flour, whole wheat (wholemeal)
- 1 teaspoon cinnamon, ground
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup oil (you can use melted coconut oil)
- ¼ cup applesauce (unsweetened) or oil
- ¼ cup almond milk, unsweetened (can use any milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup sugar
- ⅓ cup light-brown sugar
- 1 ¼ cups carrots, finely grated
- pineapple, crushed (optional but highly recommended)
- walnuts or pecans (optional but highly recommended) , use the same in the frosting.
- raisins, golden preferred
- coconut, shredded (optional but highly recommended)
- teaspoon nutmeg
Cheesecake
- 1 cup (8 oz) cream cheese, at room temp.
- ½ cup sour cream
- ⅓ cup sugar
- 1 tablespoon flour, all-purpose (plain flour)
- 1 large egg
- 2 teaspoons lemon juice, fresh squeezed (optional)
- 1 teaspoon vanilla extract
Frosting (optional)
- ⅓ cup cream cheese, at room temperature.
- ¾ cup sugar
- ⅓ cup sour cream
- ½ teaspoon vanilla extract
- ¼ cup pecans or walnuts (use the same as in the cake), chopped, to garnish
Instructions
- Preheat oven to 350°F. Lightly grease an 8-inch spring-form pan with cooking oil spray, line with baking paper and set aside.
For the Cake
- In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
- In a separate bowl, mix together the oil, applesauce, almond milk, eggs and vanilla. Whisk the sugar and brown sugar into the wet ingredients, and beat until well combined.
- Add in the pineapple, nuts (pecans or walnuts), raisins, and the shredded coconut.
- Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.
For the Cheesecake Mixture
- Using a hand or stand mixer, beat the cheesecake ingredients together until smooth and lump free , about one minute on low speed.
Assemble cheesecake
- Evenly pour half of the carrot cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over carrot cake layer (don't swirl it through). Spoon remaining carrot cake mixture over cream cheese layer, then pour the remaining cheesecake mixture over the carrot cake layer to completely cover.
- Bake in preheated over 65-70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or overnight.
For the Frosting
- Beat all (except the nuts) of cream cheese frosting ingredients together until smooth. spread the frosting evenly over the top and sides of the cheesecake. Decorate with chopped nuts.
Notes
This can be prepared up to two days before serving. Store in the refrigerator for up to 3 days.
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Nutrition
Calories: 227kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 151mg | Potassium: 83mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1570IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.4mg
