Carrot Cake Cheesecake

By janicecraig

Ingredients

• Carrot Cake
• 1 1/2 cups carrots, shredded (2-3 carrots)
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup canola oil
• 2/3 cup powdered sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Cheesecake
• 16 ounces cream cheese, softened
• 2/3 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Details

Adapted from buzzfeed.com

Preparation

Step 1

Carrot Cake
Preheat oven to 180°C/350°F.
Grease an 8-inch springform pan, set aside.
Shred carrots by hand or in a food processor then set aside in a small bowl.
In a large bowl combine powdered and brown sugars with eggs, whisk until smooth.
Add oil and vanilla, mix.
Add remaining carrot cake ingredients and stir until blended, set aside.

Cheesecake
In a large bowl, whisk cream cheese and powdered sugar until smooth.
Mix in eggs one at a time.
Mix in remaining ingredients until well blended.
In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.
Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour.
Refrigerate for 4 hours, or overnight.