Description
A delightful blend of moist carrot cake and creamy cheesecake, topped with a smooth frosting. Perfect for any occasion!
Ingredients
Scale
- 16 oz Cream Cheese (bring to room temperature)
- 1 cup Granulated Sugar (can substitute with brown sugar)
- 3 large Eggs (use room temperature)
- 1 cup Sour Cream (Greek yogurt is a lighter alternative)
- 2 cups Carrots (freshly grated)
- 1.5 cups All-Purpose Flour (can use gluten-free flour)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg
- 1 cup Pecans (can substitute with walnuts or omit)
- 2 cups Powdered Sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.
- Beat the cream cheese and granulated sugar in a large mixing bowl until smooth.
- Gradually add the eggs, one at a time, mixing well after each addition.
- Combine the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Gradually fold the dry ingredients into the cream cheese mixture.
- Fold in the grated carrots and sour cream (or Greek yogurt) until well combined.
- Pour the batter into the prepared springform pan and bake for about 60 minutes.
- Once cooled, whip the powdered sugar with some softened cream cheese for a frosting.
Notes
Make sure to use room temperature ingredients for a smooth mixture. If you want a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 487
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg