Indulge in the perfect dessert with this Ultimate Carrot Cheesecake Cake! A delightful fusion of spiced carrot cake and creamy cheesecake layers, this irresistible treat offers the best of both worlds. Moist, flavorful, and topped with a rich cream cheese frosting, it’s the ultimate dessert for any special occasion or just a cozy treat at home. Learn how to make this creamy, spiced masterpiece step-by-step for a sweet sensation everyone will love!
Yields: 10-12 servings
Prep time: 45 minutes
Chill time: Minimum 6 hours (preferably overnight)
Bake time: 50-60 minutes
Ingredients:
For the Carrot Cake Crust:
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
For the Cheesecake Filling:
- 3 (8 ounces) packages of cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Chopped walnuts or shredded carrots for garnish
Equipment:
- 9-inch springform pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Measuring cups and spoons
- Grater
- Parchment paper (optional)
Step-by-Step Instructions with Pictures:
1. Preheat Oven and Prepare Pan:
- Preheat oven to 350°F (175°C).
- Grease the bottom and sides of your 9-inch springform pan. You can also line the bottom with a parchment paper circle for easier removal.
2. Make the Dry Ingredients for the Crust:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Make the Wet Ingredients for the Crust:
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Beat in the egg and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients for the Crust:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix.
5. Add Carrots and Nuts (Optional):
- Stir in the grated carrots and chopped nuts (if using) until evenly distributed.
6. Press Crust into Pan:
- Pour the carrot cake batter into the prepared springform pan.
- Use the back of a spoon or your fingers to evenly press the batter into the bottom of the pan.
7. Partially Bake the Crust:
- Bake in the preheated oven for 15-20 minutes, or until the crust is just set and lightly golden around the edges.
- Remove from the oven and let it cool slightly while you prepare the cheesecake filling. Do not turn off the oven.
8. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure there are no lumps.
- Gradually add the granulated sugar, beating until fully incorporated and smooth.
- Beat in the vanilla extract.
- Beat in the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix at this stage, as it can introduce air and cause cracks.
- Stir in the sour cream until just combined.
9. Assemble and Bake the Cheesecake:
- Pour the cheesecake filling over the partially baked carrot cake crust.
- Bake in the preheated oven for 50-60 minutes, or until the edges of the cheesecake are set and the center is just slightly jiggly.
10. Cool the Cheesecake:
- Turn off the oven and crack the oven door slightly open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
11. Chill the Cheesecake:
- Cover the cooled cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully chill and set.
12. Prepare the Cream Cheese Frosting:
- In a clean mixing bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat until light and fluffy. Adjust the amount of powdered sugar to reach your desired consistency.
- Stir in the vanilla extract and salt. Beat until combined.
13. Frost and Garnish:
- Once the cheesecake is fully chilled, carefully remove it from the springform pan.
- Spread the cream cheese frosting evenly over the top of the cheesecake.
- Garnish with chopped walnuts or shredded carrots, if desired.
