Description
A delightful blend of carrot cake and cheesecake, perfect for dessert lovers.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix grated carrots, crushed pineapple, granulated sugar, and brown sugar.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the carrot mixture, then stir in the vegetable oil and eggs until well combined.
- Pour the batter into a greased springform pan and bake for 30-35 minutes.
- While the cake is baking, prepare the cheesecake filling by beating the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.
- Once the cake is cooled, spread the cheesecake filling on top and refrigerate for at least 4 hours before serving.
Notes
- For added flavor, consider adding chopped walnuts or raisins to the carrot cake batter.
- Make sure the cream cheese is at room temperature for easier mixing.
- Serve with a drizzle of caramel sauce for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Carrot Cake Cheesecake