Directions:
ADVERTISEMENT
ADVERTISEMENT
Cheesecake Carrot Cake
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat together vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in grated carrots, crushed pineapple, and nuts if using.
6. In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract for the cheesecake layer and beat until creamy.
7. Pour half of the carrot cake batter into the prepared pan. Spread the cheesecake mixture over the batter, then top with the remaining carrot cake batter.
8. Use a knife to gently swirl the cheesecake layer into the carrot cake batter to create a marbled effect.
9. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
10. Let the cake cool in the pan for 15 minutes, then remove the springform ring and cool completely on a wire rack before serving.
Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use freshly grated carrots for the best texture and flavor in the cake.
Allow the cake to cool completely to ensure clean slices and prevent the cheesecake layer from cracking.
ADVERTISEMENT
ADVERTISEMENT
