Description
This delicious Carrot Cake Cheesecake combines the best of both worlds, featuring a moist carrot cake with a creamy cheesecake layer.
Ingredients
Scale
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1/4 cup buttermilk or whole milk with 1 teaspoon lemon juice or white distilled vinegar added, room temperature
- 2/3 cup grated carrot
- 1/3 cup shredded coconut
- 1/3 cup chopped walnuts
- 1/3 cup raisins, plumped
- 2 tablespoons crushed pineapple, drained (reserve juice for cheesecake filling)
- 16 ounces full-fat cream cheese, softened and not cold to the touch
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons pineapple juice (from crushed pineapple)
- 1 teaspoon vanilla
- 1 recipe Small Batch Cream Cheese Frosting (get recipe here)
Instructions
- Preheat the oven to 350F. Cover the outside of a 9 inch springform pan with foil to prevent batter from leaking then place on a baking sheet.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, clove, and salt.
- In a large mixing bowl by hand with a whisk or an electric mixer, beat together the sugar, oil, egg, and vanilla until pale and creamy, about 1-2 minutes.
- Switch to a rubber spatula and add the flour mixture alternately with the buttermilk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Stir in the carrots, pineapple, coconut, walnuts, and raisins. Pour into the pan and set aside.
- For the cheesecake: In a second large mixing bowl (with paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 2-3 minutes.
- Add the eggs, one at a time, and beat until fluffy and smooth. Beat in the pineapple juice and vanilla.
- Drop spoonfuls of filling on top of the cake layer in an even circle in the middle (the filling will sink, so it will be difficult to spread around).
- Bake 35-40 minutes or until the internal temperature reaches 150F and the middle is firm when touched (it may still wiggle slightly when shaken).
- Remove from the oven and cool 1 hour in the pan.
- Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
- Make the cream cheese frosting (get the instructions here) and decorate as desired; leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Notes
- Make sure the cream cheese is softened properly to ensure a smooth cheesecake filling.
- For a richer flavor, use fresh grated carrots instead of pre-packaged.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg