Carrot Cheesecake

Ingredients

For the Carrot Cake Base

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 eggs
• ½ cup (120 ml) vegetable oil
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 2 cups (220 g) finely grated carrots
• ½ cup (60 g) chopped walnuts (optional)

For the Cheesecake Layer

• 500 g cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• ½ cup (120 ml) sour cream

For the Frosting

• 200 g cream cheese
• ½ cup (60 g) powdered sugar
• ½ cup (120 ml) heavy whipping cream
• Chopped walnuts or grated carrots for garnish (optional)

Instructions

1. Preheat the oven to 175°C (350°F) and grease a 9-inch (23 cm) springform pan.
2. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, sugar, oil, and vanilla. Fold in the grated carrots, then mix in the dry ingredients until just combined.
4. Pour the carrot cake batter into the prepared pan.
5. In a separate bowl, beat the cream cheese, sugar, eggs, vanilla, cornstarch, and sour cream until smooth.
6. Gently pour the cheesecake mixture over the carrot cake batter.
7. Bake for 55–65 minutes, or until the center is just set.
8. Let the cheesecake cool completely, then refrigerate for at least 6 hours, preferably overnight.
9. Beat the frosting ingredients until light and fluffy, spread over the chilled cheesecake, and garnish with chopped walnuts or grated carrots.

Prep Time: 25 minutes
Cook Time: 1 hour
Chilling Time: 6 hours
Servings: 10–12

This Carrot Cheesecake combines moist, spiced carrot cake with a rich, creamy cheesecake layer for a delicious dessert that’s perfect for holidays, birthdays, or any special occasion. 🥕🍰