Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Baking soda: 1 teaspoon
- Cinnamon: 1 teaspoon
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Shredded carrots: 1 1/2 cups
- Cream cheese: 2 (8 ounce) packages, softened
- Sour cream: 1/2 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and cinnamon. Add eggs and oil; mix until just combined. Stir in shredded carrots. Pour batter into the prepared pan.
- Step 3: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
- Step 4: While the cake is cooling, prepare the cheesecake layer. In a large bowl, beat cream cheese and sour cream until smooth and creamy. Beat in sugar and vanilla extract until well combined.
- Step 5: Gently spread the cream cheese mixture evenly over the cooled carrot cake layer.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the springform.
Notes
- For easier slicing, chill the cheesecake thoroughly before serving; it helps the layers meld together nicely.
- If you want to warm a slice, a few seconds in the microwave will soften the cream cheese, but avoid overheating it.
- A dollop of whipped cream or a sprinkle of toasted pecans makes a lovely garnish for this holiday dessert.
- Don't overmix the carrot cake batter; stirring until just combined ensures a tender, moist cake base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American