Carrot Cake Cheesecake

This Carrot Cake Cheesecake combines two of my favorite desserts: Carrot Cake, and Cheesecake. Swirls of fluffy carrot cake and creamy cheesecake get baked together to form this stunning treat. The cheesecake is topped with Cream Cheese Frosting and Caramelized Pecans.

This dessert is perfect to be served for Easter, or during a cozy Fall day. In my opinion, it can be made any time of the year, because there’s always room for Carrot Cake and Cheesecake in my life!

• 1 1/4 cup all-purpose flour 159 grams
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon powder
• 1/2 cup vegetable oil 120 ml
• 1/2 cup granulated sugar 100 grams
• 1/2 cup brown sugar 110 grams
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cup peeled and grated carrots 150 grams

• 2 cups cream cheese softened (453 grams)
• 1/3 cup brown sugar 73 grams
• 1/3 cup granulated sugar 66 grams
• 1/4 cup sour cream 60 grams
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 tsp salt

• 1/2 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/2 cup chopped pecans

• 1/3 cup cream cheese softened (75 grams)
• 3 tbsp unsalted butter 38 grams
• 1 cup powdered sugar 125 grams
• 1/2 tsp vanilla extract