Ingredients
Scale
- FOR THE CARROT CAKE LAYER:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped pecans (optional)
- FOR THE CHEESECAKE LAYER:
- 32 ounces (4 blocks) cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- FOR THE CREAM CHEESE FROSTING:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (as needed for consistency)
- Optional: additional chopped pecans or finely grated carrot for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. You may also line the bottom with parchment paper for easier removal.
- Prepare the Carrot Cake Layer: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots and pecans (if using). Pour the batter into the prepared springform pan and spread evenly.
- Bake the carrot cake layer for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly while preparing the cheesecake layer. Reduce oven temperature to 325°F (160°C).
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy. Add eggs, one at a time, mixing well after each addition until just combined. Do not overmix.
- Stir in the vanilla extract, sour cream, and 2 tablespoons of flour until smooth. Pour the cheesecake mixture evenly over the cooled carrot cake layer in the springform pan.
- Place the springform pan on a baking sheet to catch any potential drips. Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for best setting.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, beating until smooth. Stir in the vanilla extract.
- If the frosting is too thick, add milk or cream one tablespoon at a time until desired spreading consistency is reached. Once the cheesecake is fully chilled, carefully remove it from the springform pan.
- Spread the cream cheese frosting evenly over the top of the chilled cheesecake. Garnish with additional chopped pecans or finely grated carrot, if desired. Slice and serve cold.
Notes
For a crack-free cheesecake, avoid overmixing the batter, especially after adding eggs. A water bath (placing the springform pan in a larger pan filled with hot water) can also help prevent cracks, though this recipe is designed to be forgiving. Ensure all dairy ingredients are at room temperature for a smooth, lump-free cheesecake and frosting. Leftovers should be stored covered in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 550
- Sugar: 55g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg