Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Additional Time: 9 hrs
Total Time: 10 hrs 40 mins
Servings: 16
Yield: 1 9-inch cake
Ingredients
Cheesecake Layer:
- 16 oz (450 g) cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 2 tbsp all-purpose flour
- 2 large eggs
- ¼ cup (60 ml) sour cream
- 1 tsp vanilla extract
Carrot Cake Layer:
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¾ cup (180 ml) vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 ⅔ cups (200 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of salt
- 1 ½ cups (150 g) finely grated carrots
- ½ cup (50 g) chopped walnuts (optional)
- ½ cup (50 g) crushed pineapple, drained (optional)
Optional Cream Cheese Frosting:
- 4 oz (100 g) cream cheese
- ¼ cup (50 g) unsalted butter, softened
- 1 cup (100 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat & Prepare
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan in foil for a water bath. - Make Cheesecake Layer
Beat cream cheese with sugar and flour until smooth. Add eggs one at a time. Stir in sour cream and vanilla. Set aside. - Make Carrot Cake Layer
Whisk together oil, sugars, eggs, and vanilla. In a separate bowl, mix dry ingredients (flour, leavening, spices, salt). Combine with wet ingredients. Fold in carrots, walnuts, and pineapple. - Assemble
Spread half of the carrot cake batter into the pan. Spoon half of the cheesecake batter on top. Repeat layers with remaining batters. Set the pan into a larger baking dish and pour in hot water halfway up the sides. - Bake
Bake for 1 hour 10 minutes, until the center is just set. Turn off oven, crack the door, and cool the cake inside for 1 hour. Chill in the fridge for at least 8 hours or overnight. - Frosting (Optional)
Beat frosting ingredients until smooth and creamy. Spread over the chilled cake before serving.
To Serve
Serve chilled. Clean knife with warm water between cuts for neat slices. Store in the refrigerator for up to 5 days.