I’ve pinned so many different carrot cake and cheesecake combo recipes throughout the years and never gotten around to making one of them until now.
I like carrot cake. I like cheesecake. So, of course, I like them together.
You know what else I like? I like that the prep for this entire cake came together in under ten minutes and it was beautiful and delicious.
I love those recipes that look a lot more complicated and fancy than they actually are. Next time, I think I’ll add some golden raisins and some walnuts to the carrot cake batter, because that’s just the way I roll.
Pair this with a nice cup of coffee and you’ve got a winner.
Recipe from Tasty.
INGREDIENTS
Carrot Cake
1 ½ cups carrots, shredded (2-3 carrots)
1 ¼ cups all-purpose flour
2 Tablespoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup canola oil
⅔ cup powdered sugar
⅓ cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
Cheesecake
16 ounces cream cheese, softened
⅔ cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
Glaze
⅔ cup powdered sugar
2-3 tablespoons cream or milk
DIRECTIONS:
Carrot Cake
Preheat oven to 180°C/350°F.
Grease an 8-inch springform pan, set aside.
Shred carrots by hand or in a food processor then set aside in a small bowl.
In a large bowl combine powdered and brown sugars with eggs, whisk until smooth.
Add oil and vanilla, mix.
Add remaining carrot cake ingredients and stir until blended, set aside.
Cheesecake
In a large bowl, whisk cream cheese and powdered sugar until smooth.
Mix in eggs one at a time.
Mix in remaining ingredients until well blended.
In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.
Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour. Mix glaze ingredients together and drizzle over cooled cake.
Refrigerate for 4 hours, or overnight.
Enjoy!
Rumbly in my Tumbly 