Two batters, one pan. The carrot cake batter goes into the springform first and stays a distinct layer; the cheesecake batter is poured over it and they bake together for just over an hour.
After at least four hours in the refrigerator the top gets caramel sauce, whipped cream rosettes around the rim and a scatter of chopped pecans.
How to Make It
Pan prepared, oven at 325°F
Heat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside in foil.
Carrot batter mixed
Whisk the flour, cinnamon, baking soda and salt. In another bowl whisk the oil, brown sugar, 1 egg and 1 tsp vanilla, then fold in the carrots and dry ingredients.
Carrot layer spread
Spread the carrot-cake batter evenly in the bottom of the pan.
Cheesecake batter beaten
Beat the cream cheese and granulated sugar until smooth. Beat in the 3 eggs one at a time on low speed, then mix in the sour cream and cheesecake vanilla.
Poured over and baked
Pour the cheesecake batter over the carrot layer and bake 65 to 70 minutes, until the centre is about 150°F and still slightly wobbly.
Chilled and finished
Cool completely, refrigerate at least 4 hours, then finish with caramel sauce, whipped cream rosettes and chopped pecans.
Bottom to Top
Two baked layers and three finishes, in this order.
Whipped cream and pecans
Rosettes around the rim with chopped pecans.
Caramel sauce
Half a cup spooned over the chilled surface.
Cheesecake
Cream cheese, sugar, eggs and sour cream poured over and baked together.
Carrot spice cake
Oil-based batter with cinnamon and grated carrot, spread first.
Ingredient Notes
- Finely grated carrots
- A cup and a half, grated fine so the base layer bakes evenly under the cheesecake.
- Eggs, divided
- One egg in the carrot layer and three in the cheesecake batter.
- Caramel, cream and pecans
- Half a cup of caramel, a cup of whipped cream and half a cup of chopped pecans, all added after chilling.
Why This Recipe Works
- Spreading the carrot batter evenly first keeps the two layers distinct instead of marbled.
- Oil rather than butter in the carrot layer keeps it moist under the dense cheesecake.
- Low speed on the eggs keeps air out of the cheesecake batter, which is what prevents cracks.
- Finishing after chilling means the caramel and cream sit on a firm, cold surface.
Success Tips
- Grate the carrots on the fine side of the box grater; coarse shreds stay firm under the cheesecake.
- Pour the cheesecake batter over the back of a spoon so it settles without disturbing the carrot layer.
- Pipe the whipped cream rosettes only once the cake is fully chilled, or they slump.
Serving Ideas
Slice into twelve wedges so each shows the darker carrot layer beneath the pale cheesecake, with caramel and pecans on top.
Storage and Reheating
Refrigerate
Keep refrigerated at 40°F or below and add the cream and pecans close to serving if it will stand for long.
Frequently Asked Questions
Is the carrot mixed through the cheesecake?
No. The carrot cake is a separate layer spread in the pan before the cheesecake batter is poured over.
How long does it need?
About 65 to 70 minutes of baking, then cooling and at least 4 hours chilled, around 7 hours in total.
