Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
1 1/2 cups granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 cup black raisins
1 cup chopped pecans
2 cups shredded carrots
1 cup buttermilk
2 cups cream cheese, softened
3/4 cup granulated sugar, for cheesecake
2 large eggs, for cheesecake
1 teaspoon vanilla extract, for cheesecake
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch springform pan
Mix flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl
Cream butter and 1 1/2 cups sugar for cheesecake crust until light and fluffy
Gradually add eggs one at a time, mixing well after each addition
Beat in flour mixture alternately with buttermilk
Fold in shredded carrots, raisins, and pecans
Pour half the batter into the prepared pan, smooth top
Bake 25 minutes for cake base, let cool slightly
In a separate bowl, beat cream cheese and 3/4 cup sugar until smooth
Add eggs one at a time, then stir in vanilla
Spread cheesecake layer over cooled cake base
Bake 25-30 minutes until gently jiggling
Cool completely, refrigerate 4 hours before serving
Notes
Use a springform pan with parchment paper lining to prevent leaks
For best results, refrigerate overnight
Top with whipped cream and carrot cake glaze if desired
Store refrigerated for up to 3 days
- Prep Time: 45
- Cook Time: 55
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice of 8-10
- Calories: 580
- Sugar: 42g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 110mg