CARROT CAKE CHEESECAKE

Carrot cake cheesecake combines the best of two delightful desserts into one scrumptious treat! Here’s a basic recipe to get you started:

Ingredients:

For the carrot cake layer:

• 2 cups grated carrots
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the cheesecake layer:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the cream cheese frosting (optional):

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. In a large mixing bowl, combine the grated carrots, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well.
3. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Pour the carrot cake batter into the prepared springform pan, spreading it out evenly. Set aside.
6. In a separate mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
7. Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract until fully incorporated.
8. Carefully pour the cheesecake batter over the carrot cake batter in the springform pan.
9. Place the springform pan in the preheated oven and bake for about 45-50 minutes, or until the cheesecake is set and the edges are lightly golden.
10. Once baked, remove the carrot cake cheesecake from the oven and allow it to cool completely in the pan on a wire rack.
11. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.
12. If desired, prepare the cream cheese frosting by beating together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting over the chilled cheesecake before serving.
13. Slice, serve, and enjoy your delicious carrot cake cheesecake!

Feel free to adjust the recipe according to your taste preferences, adding nuts, raisins, or other mix-ins to the carrot cake batter for extra flavor and texture.