Ingredients
Scale
- 2 cups shredded carrots
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¼ cup raisins
- 1 cup 1:1 gluten-free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp allspice
- ½ tsp kosher salt
- 1 tsp orange zest
- 24 oz cream cheese, at room temperature
- 12 oz sour cream
- 2 large eggs
- 2 large egg yolks
- 1 ⅔ cups granulated sugar
- 1 ½ tbsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- In a bowl, mix eggs and sugars until creamy, then add oil, vanilla, and orange zest.
- Combine dry ingredients and fold into the wet mixture, then add carrots and raisins.
- Pour batter into the pan and bake for 35-45 minutes. Cool completely.
- Prepare a springform pan and crumble half the cooled carrot cake into it.
- Lower oven to 325°F (163°C). Beat cream cheese, sugars, and sour cream until smooth.
- Add eggs and vanilla, then layer cream cheese filling and remaining carrot cake in the springform.
- Bake cheesecake for 55-65 minutes, cool, and refrigerate for at least 8 hours.
Notes
Ensure all ingredients are at room temperature for the best texture.
Avoid overmixing the batter to keep the cheesecake smooth and prevent cracks.
Using a water bath while baking can add moisture and help avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 28
- Sodium: 410
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 95