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[Recipe] Carrot Cake Cheesecake


Love carrot cake and cheesecake? Why not just combine the two.


Carrot Cake
1 ½ cups carrots, shredded (2-3 carrots)
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup canola oil
⅔ cup powdered sugar
⅓ cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract

16 ounces cream cheese, softened
⅔ cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream


Carrot Cake
Preheat oven to 180°C/350°F.

Grease an 8-inch springform pan, set aside.

Shred carrots by hand or in a food processor then set aside in a small bowl.

In a large bowl combine powdered and brown sugars with eggs, whisk until smooth.

Add oil and vanilla, mix.

Add remaining carrot cake ingredients and stir until blended, set aside.

In a large bowl, whisk cream cheese and powdered sugar until smooth.

Mix in eggs one at a time.

Mix in remaining ingredients until well blended.

In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.

Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour.

Refrigerate for 4 hours, or overnight.

There is even a video for you to follow!



Article Source via Tasty

Cover Image via BuzzFeed

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