Moist carrot cake topped with rich cream cheese icing is one of life’s sweetest delights. Cheesecake just happens to be another. Here, we’ve created a super fun and easy dessert recipe that combines the two classic cakes. Squares of creamy cheesecake atop tender, spiced carrot cake will have you reaching for another taste – because when you’re offered two desserts in one, second helpings are encouraged.
Tip: If you like your carrot cake with some crunch or tender sweetness, add a half cup of chopped walnuts or raisins with the carrots.
Heat oven to 350°F. Spray an 8-inch baking pan with cooking spray. Line with parchment so the paper comes up an inch above pan edges. Set aside.
Whisk together flour, baking powder, cinnamon, ginger, allspice, baking soda and ¼ tsp salt in a small bowl.
Whisk together two eggs and brown sugar in a large bowl. Add oil and whisk to combine. Stir in flour mixture until combined. Stir in carrots and 1 tsp vanilla. Spread mixture into prepared pan. Set aside.
Beat together cream cheese and granulated sugar in a large bowl with a hand mixer on high until well combined and fluffy, scraping down the bowl occasionally. Add remaining eggs, one at a time, on low speed, scraping bowl between additions. Stir in sour cream along with remaining salt and vanilla.
Pour mixture gently over carrot mixture, spreading evenly to edges of pan. Bake for 35 to 40 minutes, until the centre jiggles slightly when gently shaken.
Turn the oven off and prop the door ajar with a wooden spoon for 1 hour. 7. Remove pan to a wire rack to cool completely, about 1 hour.
Refrigerate for at least 2 hours. Lift from the pan by parchment edges and cut into squares to serve.