Teri Ward Hair

Thank you all for the Birthday wishes!

Foodie!!

Carrot Cake Cheesecake

Ingredients:

For the Carrot Cake:

1 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups finely grated carrots
1/2 cup crushed pineapple, drained

For the Cheesecake:

2 (8 oz) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Make the carrot cake layer: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in flour mixture until just combined. Fold in carrots and pineapple. Pour into prepared pan, spreading evenly.
Make the cheesecake layer: In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating just until blended. Stir in vanilla and sour cream. Pour over carrot cake layer in pan.
Bake for 55-60 minutes, or until center is set and edges are lightly browned. Cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
To serve, remove sides of pan. Slice and serve chilled.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes + chilling

Kcal: 580 kcal | Servings: 12 servings

Hayley Ward