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Super moist and perfectly spiced carrot cake with a creamy cheesecake topping is flavourful, comforting, and the perfect homemade spring dessert. | aheadofthyme.com

Carrot Cake with Cheesecake Topping


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5 from 7 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour 45 minutes
  • Yield: 8-inch cake
  • Diet: Vegetarian

Description

Super moist and perfectly spiced carrot cake with a creamy cheesecake topping is flavourful, comforting, and the perfect homemade spring dessert.


Ingredients

Carrot Cake:

  • 1/2 cup brown sugar, packed
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 + 1/2 cups carrot, shredded and chopped fine (approximately 2 medium carrots)

Cheesecake Topping:

  • 1 + 1/2 packages cream cheese (375 g total), softened
  • 1/4 cup plain Greek yogurt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, combine brown sugar, melted butter, vanilla and eggs, and whisk until smooth. Add flour, baking powder, cinnamon, and nutmeg, and stir with a spatula until just combined. Fold in the shredded carrot until evenly distributed. Set aside.
  3. In a medium bowl, combine cream cheese, yogurt, sugar and vanilla and mix together with a hand mixer until well blended. Add the eggs, one at a time, and beat until just blended. Do not overmix to avoid cracking during baking.
  4. Pour the carrot cake batter into a greased 8-inch springform pan and smooth the top. Pour the cheesecake batter on top. Bake for 45 minutes. Turn off the oven and let it cool down in the oven for another 30 minutes. Do not open the oven during the cool down period as sudden temperature drops will cause cracking on the cheesecake topping.
  5. Remove from the oven and let cake cool to room temperature, about 1 hour. Then, refrigerate for 4 hours, or overnight.

Notes

You can store this carrot cake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To freeze, tightly double-wrap the cheesecake with aluminum foil or plastic wrap and then place in an airtight container.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes (+30 minutes cool down)
  • Category: Cake
  • Method: Bake
  • Cuisine: American