Description
A decadent layered dessert combining moist carrot cake with creamy cheesecake, topped with a rich cream cheese frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Add eggs and oil, mixing until combined. Fold in grated carrots.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.
- For the cheesecake layer: Beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, then vanilla. Pour into a greased 9-inch springform pan. Bake at 325°F (160°C) for 45 minutes. Cool completely, then chill for 4 hours.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Assemble the cake by placing one carrot cake layer on a plate, topping with the chilled cheesecake layer, then the second carrot cake layer. Frost the entire cake with cream cheese frosting.
Notes
You can customize the seasonings to taste.