Carrot cake cheesecake –Are you ready to take your dessert game from “meh” to “WOWZA!”? Buckle up, because we’re diving into the world where cheesecake meets carrot cake, and it’s a sweet ride you won’t want to miss. This is not just any dessert; it’s the Cheesecake Layered Carrot Cake! Yes, you read that right—two of your favorite desserts in one glorious creation. I mean, why choose when you can have both? Let’s get baking!
Feast Your Eyes!
First up, let’s take a moment to appreciate the beauty of our inspiration!
Gather Your Ingredients
Before we get our hands all floury, let’s gather the ingredients. Here’s what you’ll need:
- For the Carrot Cake Layers:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Instructions – Let’s Get to It!
Now that we have all our goodies, let’s jump into the fun part—making this cake!
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In one bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, mix together both sugars, oil, and eggs until well combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts if you’re feeling nuts.
- Evenly distribute the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool!
- For the cheesecake layer, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream.
- Pour the cheesecake batter into another greased pan (a springform works wonders here) and bake at 325°F (160°C) for about 50-60 minutes, or until the center is set. Cool it in the fridge to really let the flavors mingle!
- Now, once everything is cooled, stack the carrot cake layers with the cheesecake in between. While you’re at it, feel free to add some cream cheese frosting on top—because why not?
And voilà! You have yourself a Cheesecake Layered Carrot Cake that will impress anyone who lays eyes on it. Slice it up, take a picture for the ‘Gram, and prepare for compliments galore. Enjoy!
