By Amy Deline, The Gourmand Mom
For the carrot cake
1 3/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ginger
pinch of nutmeg
1/2 teaspoon salt
2 sticks unsalted butter, softened to room temperature (plus more for greasing pan)
2/3 cup dark brown sugar
1/3 cup white sugar
1 1/2 teaspoon vanilla
2 eggs
1/3 cup water
2 cups finely grated carrots (approximately 4 medium-sized carrots)
3/4 cup golden raisins (optional, but recommended)
For the cheesecake
3 8-ounce bars of cream cheese, softened to room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
Directions
Preheat oven to 350 degrees F. Grease a 10-inch springform pan with butter.
For the carrot cake: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and the eggs, one at a time, beating between each addition. Add the water, then beat for another minute. Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended. Stir in the raisins.
For the cheesecake: Using an electric mixer, beat together the cream cheese and sugar until well blended. Add the vanilla and the eggs one at a time, beating until well blended.
To assemble the cake: Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan. Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake. Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake. Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top. Bake for about 55-65 minutes, until set.
Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled.
** Carrot cake portion of the recipe is adapted from Martha Stewart’s Carrot Cake recipe, found HERE.
