Ingredients
🧁 Carrot Cake Layer:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup finely grated carrots
🍰 Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
🎂 Cream Cheese Frosting (optional):
4 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla. Stir in grated carrots.
4. Fold dry ingredients into wet until combined. Set aside.
5. For cheesecake layer: Beat cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half of the carrot cake batter into the prepared pan. Gently spread cheesecake layer over the top. Add remaining carrot batter and smooth the top.
7. Bake for 45–50 minutes, until center is set. Cool completely.
8. (Optional) Beat cream cheese frosting ingredients until smooth. Frost cooled cake or serve with a dollop on each slice.
9. Chill for at least 2 hours before slicing for best texture.
Notes
• You can make this a day ahead—it tastes even better chilled overnight.
• Add chopped walnuts or crushed pineapple to the carrot cake for texture.
• Store in refrigerator up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cheesecake, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: carrot cake cheesecake, Easter dessert, layered carrot cake, cream cheese frosting cake