Moist Carrot Cake with Creamy Cheesecake Topping
American · Organized from the video by Joy of Baking
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Ingredients
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Steps
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- 1
Preheat oven to 375°F (190°C). Prepare a 9-inch springform pan by buttering or spraying with non-stick spray, then lining the bottom with parchment paper. Place the pan on a baking sheet to catch drips.
💡 Using a baking sheet prevents leaks from the pan in the oven.
🔥 375°F
- 2
In a bowl, beat 8 oz cream cheese, 1/3 cup sugar, and 1 tsp vanilla extract on medium-low speed until smooth. Add 1 large egg and beat on medium-low. Finally, add 1/2 cup sour cream and beat until combined to create the cheesecake topping.
💡 Periodically scrape down the sides of the bowl to ensure a smooth mixture.
- 3
Toast 1/2 cup pecans in the oven for 6 minutes or until fragrant. Let them cool and roughly chop them.
💡 Toasting nuts before adding them to the batter adds extra flavor.
⏱ 6 minutes
- 4
In a separate bowl, beat 2 large eggs on medium speed until frothy. Add 3/4 cup sugar and 1 tsp vanilla, then beat on medium-high for a few minutes until thick and light in color.
💡 The mixture should become thick and light in color.
- 5
With the mixer on low, gradually pour in 1/2 cup flavorless oil. Once mixed, increase speed to fully combine.
💡 Using oil keeps the cake moist even when refrigerated.
- 6
In a separate bowl, whisk together 1 cup flour, 3/4 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 3/4 tsp cinnamon. Fold in the chopped nuts and 2 cups grated carrots until just combined.
💡 A larger grate on the box grater allows you to see the carrot shreds in the cake.
- 7
Pour the carrot cake batter into the prepared pan. Spread the cheesecake topping evenly over the top using an offset spatula or spoon.
💡 The two layers will fuse during baking.
- 8
Bake in the oven for 40 to 50 minutes. Rotate the baking sheet halfway through. The cheesecake should be set and the cake should pass a toothpick test when inserted deep into the bottom layer.
💡 Ensure the toothpick comes out clean from the carrot cake layer, not just the cheese.
⏱ 40 to 50 minutes
- 9
Let the cake cool in the pan for 10 minutes, then remove the springform ring and let it cool completely to room temperature before slicing.
💡 The cake tastes even better if refrigerated overnight to allow flavors to develop.
⏱ 10 minutes
Tips
- If you don't like vanilla, you can omit it from both the cheesecake and the cake layers.
- Using oil instead of butter ensures the cake stays soft when cold in the refrigerator.
- For a cleaner cut, wipe your knife between slices.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Joy of Baking on YouTube