Carrot Cake Cheesecake
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Sugar Spun Run · by Sam Merritt★ 5.0 (67)

Carrot Cake Cheesecake

NUTRITION · PER SERVING400M COOK
CAL 42%·PRO 21%
CARBS 81G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER63G TOTAL SUGAR
FAT 56G59% OF CAL
24G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Two layers of moist carrot cake sandwiched around rich cheesecake, topped with whipped cream cheese icing. A decadent and surprisingly refreshing dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 24 oz cream cheese (softened (use brick-style cream cheese, not the spreadable kind sold in tubs))
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup full-fat sour cream
  • 3 large eggs (room temperature preferred)
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup vegetable oil (may substitute canola oil or other neutral cooking oil )
  • ½ cup unsalted butter (melted )
  • 4 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract
  • 3 cups grated carrots (peel before grating, this is typically 4 carrots for me )
  • 1 cup chopped walnuts or pecans (optional )
  • 8 oz cream cheese (softened )
  • ½ cup unsalted butter (softened )
  • ¼ teaspoon table salt
  • 3 cups powdered sugar
  • 1 Tablespoon heavy cream
PREP
90M
SODIUM
641MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.