Carrot Cake Cheesecake

INGREDIENTS

Carrot Cake

1 ½ cups carrots, shredded (2-3 carrots)

1 ¼ cups all-purpose flour

2 Tablespoons baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

½ cup canola oil

⅔ cup powdered sugar

⅓ cup packed light-brown sugar

2 large eggs

1 teaspoon vanilla extract

Cheesecake16 ounces cream cheese, softened

⅔ cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

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PREPARATION

Carrot Cake

Preheat oven to 180°C/350°F.

Grease an 8-inch springform pan, set aside.

Shred carrots by hand or in a food processor then set aside in a small bowl.

In a large bowl combine powdered and brown sugars with eggs, whisk until smooth.

Add oil and vanilla, mix.

Add remaining carrot cake ingredients and stir until blended, set aside.

Cheesecake

In a large bowl, whisk cream cheese and powdered sugar until smooth.

Mix in eggs one at a time.

Mix in remaining ingredients until well blended.

In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.

Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour.

Refrigerate for 4 hours, or overnight.

Enjoy!