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Layered Carrot Cake Cheesecake

Layered Carrot Cake Cheesecake
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This Layered Carrot Cake Cheesecake combines the moist, warmly spiced layers of classic carrot cake with a rich and creamy cheesecake layer. Perfectly balanced in flavors and textures, this elegant dessert impresses with its beautiful layered presentation and is ideal for special occasions or cozy indulgences.

Ingredients

Scale

Carrot Cake Layers

  • 2 cups freshly grated carrots
  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 1/4 tsp ground ginger (optional)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chopped walnuts or pecans (optional)

Cheesecake Layer

  • 24 oz (3 packages) cream cheese, softened (or plant-based cream cheese for dairy-free option)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream or heavy cream (or dairy-free alternatives)

Instructions

  1. Prepare the Carrot Cake Layers: Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt. In a separate large bowl, beat the eggs, brown sugar, and oil until well combined. Fold in the grated carrots and nuts, then gently combine the wet mixture with the dry ingredients until just mixed. Pour batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
  2. Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the granulated sugar, vanilla extract, and eggs one at a time, mixing well after each addition. Stir in the sour cream or heavy cream until the mixture is silky and combined with no lumps.
  3. Assemble the Layers: Place one cooled carrot cake layer on your serving plate. Pour half of the cheesecake batter evenly over the cake to create the second layer. Carefully add the second carrot cake layer on top, then pour the remaining cheesecake mixture over it. Smooth the top gently for an even finish.
  4. Bake the Layered Carrot Cake Cheesecake: Preheat the oven to 325°F (160°C). Wrap the bottom of the pan with foil and place it in a larger pan filled with hot water to create a water bath. Bake for 55-65 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. Allow the cake to cool gradually at room temperature to prevent cracking, then refrigerate.
  5. Chill and Serve: Refrigerate the layered cake for at least 6 hours or preferably overnight to let the flavors meld and the cheesecake layer to firm up. Garnish as desired with cinnamon dusting, chopped nuts, caramel drizzle, or edible flowers. Serve chilled for best taste and texture.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth batter and prevent lumps.
  • Grate carrots finely to distribute moisture evenly and avoid large chunks in the cake.
  • Baking in a water bath helps prevent cracks in the cheesecake layer and promotes even baking.
  • Mix the batter just until combined to keep the carrot cake tender.
  • Chilling the cake thoroughly results in clean slices and better flavor development.
  • Optional nuts can be omitted or substituted with seeds for allergies.
  • For dairy-free variations, use plant-based cream cheese and sour cream alternatives.
  • Gluten-free flour blends can replace all-purpose flour without sacrificing texture.

Nutrition

Keywords: layered carrot cake cheesecake, carrot cake cheesecake, layered dessert, holiday dessert, gluten-free carrot cake, dairy-free cheesecake option

Find it online: https://homemademealz.com/layered-carrot-cake-cheesecake/