Ingredients
Scale
- 2 packages (8 oz each) cream cheese, softened
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/3 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
- 1/2 cup sour cream
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup canola oil
- 1/4 cup + 2 tablespoons sour cream
- 1/2 cup chopped pecans (optional)
- 1 1/2 teaspoon all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- For the cheesecake layer: Beat cream cheese and granulated sugar until smooth. Add flour, eggs, vanilla, and sour cream; mix until combined. Pour into the prepared pan.
- For the carrot cake layer: In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix canola oil and applesauce with sugars until combined. Add eggs and vanilla; stir in grated carrots. Gradually incorporate dry ingredients.
- Spoon the carrot mixture over the cheesecake layer in the pan.
- Bake for about 60 minutes or until set in the center. Cool before refrigerating for several hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 325
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg