Carrot Cake Cheesecake Recipe 🧀🥕🍰
This Carrot Cake Cheesecake is a delightful combination of the warm, spiced flavors of carrot cake with the creamy richness of cheesecake. It’s a perfect dessert for any occasion, especially for those who love both carrot cake and cheesecake!
Ingredients (Serves 8 slices)
Carrot Cake Layer:
2 cups shredded carrots
2 eggs
1 tsp vanilla extract
½ cup vegetable oil
½ cup light brown sugar
½ cup granulated sugar
¼ cup raisins
1 cup gluten-free 1:1 flour
2 tsp baking powder
½ tsp baking soda
½ tbsp unsweetened cocoa powder
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp allspice
½ tsp kosher salt
1 tsp orange zest
Cheesecake Filling:
24 oz cream cheese, room temperature
12 oz sour cream
2 eggs
2 egg yolks
1 ⅔ cups granulated sugar
1 ½ tbsp vanilla extract
Instructions:
Make the Carrot Cake:
Preheat the oven to 350°F (175°C).
Prepare the cake pan: Spray an 8" round cake pan with non-stick baking spray.
Mix wet ingredients: In a large mixing bowl, beat the eggs and both sugars for about 3 minutes until the mixture is creamy and well-blended.
Add wet ingredients: Add the vanilla extract, vegetable oil, and orange zest. Mix until smooth.
Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cocoa, cinnamon, cloves, allspice, and kosher salt. Gradually add this to the wet ingredients, mixing until just combined (don’t overmix).
Fold in carrots and raisins: Gently fold in the shredded carrots and raisins.
Bake: Pour the batter into the prepared 8" round cake pan. Bake for 35-45 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
Prepare the springform pan: Spray a 9" springform pan with non-stick baking spray. Once the carrot cake has cooled, break it apart and layer half of it at the bottom of the springform pan.
Make the Cheesecake Filling:
Preheat the oven to 325°F (160°C).
Mix cream cheese: In a mixing bowl, beat the cream cheese for about 2 minutes until smooth and creamy.
Add sugar and sour cream: Add the sugar and sour cream to the cream cheese and mix until smooth.
Add eggs and vanilla: Mix in the eggs, egg yolks, and vanilla extract until just incorporated (be careful not to overmix).
Assemble the cheesecake: Pour ¾ of the cheesecake filling into the springform pan with the carrot cake base. Layer the remaining broken-up carrot cake on top, pressing it down slightly. Then pour the remaining cheesecake filling over the carrot cake and spread evenly.
Bake: Place the springform pan in the center of the oven and bake for 55-65 minutes. The center should jiggle slightly, but the top should not be shiny.
Cool: Once baked, remove the cheesecake from the oven and let it sit at room temperature for 1 hour. Then refrigerate for at least 8 hours before serving.
Optional Topping:
You can decorate the cheesecake with cream cheese frosting for an extra touch of indulgence!
Enjoy! 🎉
Slice up your Carrot Cake Cheesecake and enjoy the best of both worlds: the soft, spiced carrot cake and the creamy cheesecake!