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
- 1/2 cup chopped walnuts or pecans (optional)
- 16 oz cream cheese
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat together eggs, sugars, oil, and vanilla until smooth. Mix in the dry ingredients and fold in shredded carrots and nuts (if using).
- Pour the mixture into the prepared pan.
- For the cheesecake layer, beat cream cheese until smooth; add sugar and flour. Incorporate vanilla extract followed by eggs one at a time. Stir in sour cream until combined. Pour over the carrot cake layer.
- Bake for 50–60 minutes until just set but slightly jiggly in the center. Cool in the oven for 30 minutes before removing.
- Chill for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg