Ingredients
Cooking spray
1 1/2 c. all-purpose flour
1 c. granulated sugar
1 tsp. cinnamon
1 tsp. kosher salt
1 tsp. baking soda
3/4 c. canola oil
2 large eggs, beaten
1 1/2 c. grated carrots (from 1 large)
1/2 c. raisins
1/2 c. chopped pecans or walnuts
2 (8-oz.) packages cream cheese, softened
3/4 c. granulated sugar
1/4 tsp. kosher salt
1 1/2 tbsp. all-purpose flour
1/2 tbsp. pure vanilla extract
2 large eggs
1/2 c. sour cream
1 c. powdered sugar
4 tbsp. butter, softened
4 oz. cream cheese, softened
1/2 tsp. pure vanilla extract
Chopped pecans or walnuts, for garnish
Preparation
Step 1Preheat oven to 350° and grease a 9" springform pan.Step 2Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined. Step 3Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour. Step 4Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.Step 5Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula. Step 6Bake until center is only slightly jiggly, 1 hour. Step 7Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.Step 8When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth. Step 9Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.
Made this yet? Let us know how it went in the comments below!
