Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 2 large eggs, beaten 1 cup vegetable oil, divided 1 1/2 cups shredded carrots (6 cups) 1 cup grated Parmesan cheese (8 tablespoons) Directions: Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish. In a medium bowl, whisk together flour, baking powder and salt. Add sugar and eggs; mix well. Stir in 1 cup of the oil and carrots; mix well. Pour batter into prepared dish. Sprinkle with Parmesan cheese. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Layered Carrot Cake Cheesecake Recipe
Just when you thought cheesecake couldn’t get any better! This carrot cake cheesecake recipe is a wonderful fusion of two of my favorite desserts. A layer of moist, flavorful carrot cake is topped with a layer of creamy cheesecake, and finished with the most delicious buttercream frosting! This is a perfect dessert to serve at Easter, but can easily be enjoyed throughout the year for any holiday or family celebration. Be sure to try these Carrot Cake Cupcakes or this classic Red Velvet Cake.
What You’ll Need
Use a 9 inch springform pan for this recipe, and a hand mixer works just fine for mixing. You’ll also need a larger pan and foil for the water bath. Here’s a quick look at the ingredients for each layer, but be sure to check the recipe card for the full list.
Carrot Cake: You’ll need the typical cake ingredients, like flour, sugar, and eggs, plus shredded carrot and carrot cake spices (cinnamon, nutmeg, and ginger). Cheesecake: You’ll need a mix of cream cheese, sour cream, eggs, vanilla, and sugar. Buttercream Frosting: You’ll need more cream cheese, butter, powdered sugar, and vanilla.
How to Make Carrot Cake Cheesecake for Holidays or Anytime!
Combine the dry cake ingredients. Whisk together the oil, sugar, and eggs. Stir in the shredded carrot and mix in the dry ingredients. Bake. Prepare the cheesecake filling by mixing the ingredients together. Pour over the cake layer and bake. Allow to cool completely. Beat together the ingredients for the cream cheese frosting and spread over the top.
The cake layer is perfectly spiced and stays so moist, and the cheesecake is soooo smooth and creamy. Get everything in one bite, and it’s just amazing!
Why do I need to bake cheesecake in a water bath?
Cheesecakes can be quite delicate, and if they heat up or cool down too quickly, they will start to crack. By baking it in a water bath (also known as a bain marie), the steam will help cook the cheesecake more evenly so that it won’t cool down as quickly when you turn off the oven. The rising and falling of the cheesecake can cause it to crack, so this method slows that process. How to Make the Water Bath: All you need to make the water bath is a larger pan (something the springform pan can sit in) and some foil–plus water, of course. Tightly wrap a couple of layers of foil around the springform pan and place it inside the larger pan. Then pour in hot water around it, but no more than halfway up the sides of the springform pan. I cannot wait for you all try try this carrot cake cheesecake! It’s so perfectly light and fluffy and I guarentee, one slice will not be enough! If you make this recipe be sure to leave us a comment or rating. Enjoy!
