Ingredients
Scale
- 2 cups grated carrots
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the grated carrots, sugars, and vegetable oil until well combined.
- Add in the eggs, one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- For the cheesecake layer, beat the cream cheese until smooth, then mix in sour cream, vanilla extract, and walnuts if using.
- In a greased springform pan, pour half of the carrot cake batter, followed by the cheesecake layer, and then top with the remaining carrot cake batter.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cheesecake cool before removing from the pan, then refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, let the cheesecake sit overnight in the refrigerator before serving.
- Decorate with whipped cream and additional walnuts for presentation.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg