Ingredients
For the Carrot Cake:
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Ground cinnamon
- Nutmeg
- Salt
- Eggs
- Vegetable oil
- Grated carrots
- Vanilla extract
For the Cheesecake Layer:
- Cream cheese
- Powdered sugar
- Sour cream
- Lemon juice
Instructions
- Preheat oven: Preheat to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare Dry Ingredients: Whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt in a bowl.
- Mix Wet Ingredients: In another bowl, combine eggs, vegetable oil, and vanilla; stir in grated carrots.
- Combine Wet and Dry Ingredients: Fold dry ingredients into wet mixture until just combined.
- Prepare Cheesecake Layer: In a separate bowl, beat softened cream cheese until smooth; gradually mix in powdered sugar. Add sour cream and lemon juice; blend until smooth.
- Layer and Bake: Pour half of the carrot cake batter into the prepared pan; spread cheesecake layer over it, then top with the remaining carrot cake batter. Bake for 35-40 minutes until golden.
- Cool and Serve: Cool completely before slicing into squares and serving.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
