Ingredients
Scale
- 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
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely shredded carrots
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake)
- 2 tbsp all-purpose flour (for cheesecake)
- 1 tsp vanilla extract (for cheesecake)
- 2 large eggs (for cheesecake)
- 1/4 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C) and grease a springform pan.
- In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs with sugars, oil, and vanilla until smooth.
- Combine wet and dry ingredients; stir in shredded carrots. Pour into the prepared pan.
- In a separate bowl, beat cream cheese until smooth. Gradually add sugar and flour; mix well before adding eggs one at a time and then sour cream.
- Pour the cheesecake layer over the carrot cake layer.
- Bake for about 50-60 minutes until slightly jiggly in the center. Cool gradually in the oven for about 30 minutes.
- Chill in the refrigerator for at least four hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg