Description
A delightful fusion of spiced carrot cake and creamy cheesecake topped with a luscious whipped cream layer.
Ingredients
Scale
- 2 cups finely grated carrots
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 1 cup vegetable oil (can substitute with melted coconut oil)
- 4 large eggs
- 2 cups all-purpose flour (for a gluten-free option, use almond or oat flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup crushed pineapple, drained
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Whisk well until smooth and creamy.
- Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir gently until just combined.
- Fold in the grated carrots and crushed pineapple until evenly distributed.
- Pour the batter into the prepared springform pan.
- In another bowl, beat the softened cream cheese until creamy, then add the granulated sugar and mix until fully incorporated.
- Add the eggs, vanilla extract, and lemon juice. Mix until smooth.
- Pour the cheesecake mixture over the carrot cake layer.
- Bake for 50-60 minutes or until firm with a slight jiggle in the center.
- Turn off the oven, crack the door, and let it cool for about an hour.
- Refrigerate for at least four hours, ideally overnight.
- In a chilled bowl, whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped topping over the cooled cheesecake. Optionally garnish with walnuts or cinnamon.
- Release the springform pan and slice into wedges to serve.
Notes
Ensure all ingredients are at room temperature for best results. Avoid overbaking to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: carrot cake, cheesecake, dessert, creamy topping, sweet treats