Ingredients
For the Carrot Cake Base:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 ½ teaspoons baking soda
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon salt
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1 ½ cups granulated sugar
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1 cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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2 cups grated carrots
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1 cup crushed pineapple, drained
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1 cup chopped walnuts or pecans (optional)
For the Cheesecake Layer:
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16 oz (450 g) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ teaspoon lemon juice (optional, for brightness)
For the Creamy Topping:
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8 oz (225 g) cream cheese, softened
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½ cup powdered sugar
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½ teaspoon vanilla extract
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¼ cup heavy cream, whipped slightly
🧑🍳 Instructions
1. Preheat Oven:
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Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the Carrot Cake Base:
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In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, beat together sugar, oil, eggs, and vanilla until smooth.
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Stir in grated carrots, crushed pineapple, and nuts (if using).
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Gradually fold in the dry ingredients until just combined.
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Spread the batter evenly in the prepared pan.
3. Prepare the Cheesecake Layer:
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In a mixing bowl, beat cream cheese until smooth.
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Add sugar, eggs, vanilla, and lemon juice; beat until creamy and smooth.
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Gently pour the cheesecake layer over the carrot cake batter in the pan.
4. Bake:
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Bake for 55–65 minutes, until the cheesecake layer is set and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay).
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Cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
5. Prepare the Creamy Topping:
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In a bowl, beat cream cheese until smooth.
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Add powdered sugar and vanilla; mix until creamy.
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Fold in lightly whipped cream until smooth and fluffy.
6. Assemble & Serve:
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Spread the creamy topping over the chilled cake.
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Optional: garnish with chopped nuts, grated carrot, or a drizzle of caramel.
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Slice and serve chilled.
✅ Tips:
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For a moister cake, make sure to drain the pineapple well.
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To prevent cracks in the cheesecake, bake in a water bath or place a pan of hot water on the lower rack.
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Leftovers keep well in the fridge for up to 5 days and taste even better the next day.