Carrot Cake Cheesecake

By Cafe Delites

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line the base of each with parchment paper.
2. In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.
3. In a separate bowl, whisk the oil, pineapple (or apple sauce), both sugars and the vanilla. Beat in the eggs one at a time until well combined.
4. Stir the dry ingredients into the wet mixture, scraping the sides of the bowl, until the batter is smooth. Fold in the grated carrots, 3/4 cup of the nuts and the raisins (or sultanas).
5. Divide the batter between the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the centre of each cake comes out clean.
6. Let the cakes cool in the pans for 30 minutes. Move them to cooling racks, peeling off the paper from the base, and let them cool completely before frosting.
7. In a large bowl, beat the softened cream cheese and butter for 2-3 minutes, scraping down the sides as needed, until smooth and creamy.
8. Stir in the vanilla and powdered sugar, adding more sugar if needed, until the frosting is thick and spreadable.
9. Frost the cooled cake and sprinkle the remaining crushed nuts on top, if using.

Summarized from Cafe Delites's video. Watch it for the details.

More recipes with

EggGingerCarrotBrown sugarCream cheeseRaisinPineapplePecan