Preparation
1 Make sure that your eggs, cream cheese, and sour cream are all at room temperature. This will give you a smooth, creamy, lump free texture.
2 Preheat your oven to 350 ℉. Lightly spray a 9” springform pan with nonstick baking spray.
Carrot Cake layer
1 Add the flour, cornstarch, spices, baking powder, and baking soda to a bowl and whisk to combine.
2 In a separate bowl add the oil, eggs, and sugar and mix to combine.
3 Fold in the carrots.
4 Slowly add in the dry ingredients and mix to just combine. You want to be careful of not overmixing.
5 Pour the carrot cake batter into the prepared springform pan.
6 Let your cake bake for 18-20 minutes. Keep in mind that it’s going to bake longer with the cheesecake layer.
Cheesecake Layer
1 While your cake is baking make your cheesecake layer. Add the cream cheese to a bowl and mix on medium low until it is smooth and creamy without any lumps.
2 Add the remaining ingredients and mix on medium low until creamy and completely combined.
3 Once the carrot cake is done remove the pan from the oven and turn the oven down to 325 ℉
4 Line the bottom of the springform pan with foil to prevent any water from getting in.
5 Place the springform pan into a larger pan such as a roaster.
6 Carefully fill the pan with water until it reaches halfway up the springform pan.
7 Pour the cheesecake mixture on top of the carrot cake.
8 Allow the carrot cake cheesecake to bake for 50 minutes. Do not open the oven door during this time! The cheesecake should be slightly jiggly in the center with no air bubbles.
9 Turn off the oven and crack the oven door open. Allow the cheesecake to remain in the cooling oven for an hour.
10 Remove the cake from the oven and allow it to cool further on the counter for another 30 minutes.
11 Carefully remove the foil from the bottom of the pan and allow the cake to cool an additional 30 minutes on the counter.
12 Place the cake into the refrigerator and let it chill for an additional 4-6 hours. You can do this the night before.
Frosting
Once completely cooled and set frost the cake with Dairy Free Cream Cheese Frosting.
Carrot cake layer
1 Preheat oven to 350 ℉. Lightly coat 9 inch springform pan.
2 In bowl, combine all dry carrot cake ingredients. In mixer, whisk together eggs, oil, and sugar until combined.
3 Fold in carrots.
4 Slowly add in dry ingredients and mix until combined.
5 Pour into pan and bake for 18-20 minutes.
Cheesecake layer
1 While baking, prepare cheesecake mixture. On medium low, beat cream cheese until there are no clumps. (Medium low will prevent too much air from entering).
2 Add in sour cream, eggs, sugar, and vanilla.
3 Mix on medium-low for another 2 minutes.
4 Once carrot cake is done, lower oven temp to 325℉, cover the bottom of the springform pan with foil to prevent water from entering.
5 Place springform pan in a larger pan and fill with water ½ way.
6 Pour cheesecake mix on top of the carrot cake. Bake for 50 mins. Cheesecake should be slightly jiggly in the center with no air bubbles on top.
7 Turn off oven.
8 Crack oven and leave in for 1 hour to cool.
9 Remove from oven, and let cool another 30 mins on the counter.
10 Remove foil, cool for 30 more mins then place in fridge for 4-6hours.
Frosting
1 Beat cream cheese and butter for 1-2 mins.
2 Slowly add remaining ingredients and mix until its smooth. Frost
3 Frost cake and place in the fridge until ready to serve.
Notes
Top tips:
Always allow your eggs, cream cheese, and sour cream to come to room temperature before mixing your carrot cake and cheesecake. This will help prevent over-mixing the cake and ensure that the cheesecake is super creamy and lump free.
When your cheesecake layer is baking don’t open the oven door! As tempting as it might be to peak this will cause it to fall.
Don’t skip the step of wrapping your springform pan in foil. This will prevent the water from the steam bath from getting into your cake.
To help ensure you don’t splash any watering into your cake, you can add it to the oven if you like.
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