FOR THE CARROT CAKE
Cooking spray
1 1/2 c. all-purpose flour
1 c. granulated sugar
1 tsp. cinnamon
1 tsp. kosher salt
1 tsp. baking soda
3/4 c. canola oil
2 large eggs, beaten
1 1/2 c. grated carrots (from 1 large)
1/2 c. raisins
1/2 c. chopped pecans or walnuts
FOR THE CHEESECAKE
2 (8-oz.) packages cream cheese, softened
3/4 c. granulated sugar
1/4 tsp. kosher salt
1 1/2 tbsp. all-purpose flour
1/2 tbsp. pure vanilla extract
2 large eggs
1/2 c. sour cream
FOR THE FROSTING
1 c. powdered sugar
4 tbsp. butter, softened
4 oz. cream cheese, softened
1/2 tsp. pure vanilla extract
Chopped pecans or walnuts, for garnish
Step 1
Preheat oven to 350° and grease a 9" springform pan.
Step 2
Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
Step 3
Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
Step 4
Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
Step 5
Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
Step 6
Bake until center is only slightly jiggly, 1 hour.
Step 7
Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
Step 8
When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
Step 9
Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.