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

Cheesecake

• 16 ounces cream cheese, softened
• ⅔ cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

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.

See full instruction on : buzzfeed.com