Description
A luscious dessert combining moist carrot cake with a silky cheesecake crust, cut into bars for easy serving.
Ingredients
Scale
- 1 ½ cups all‑purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 400 g grated carrots
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 ½ cups cream cheese, softened
- ¼ cup granulated sugar (cheesecake layer)
- 1 tsp vanilla extract (cheesecake)
- ½ cup chopped walnuts (optional)
- 2 Tbsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan.
- Whisk flour, sugars, leavening, and spices; fold in grated carrots.
- Cream butter; add eggs, sour cream, vanilla, and cream cheese; blend until smooth.
- Combine wet and dry ingredients gently; fold in walnuts if using.
- Spread batter in pan; bake 30–35 minutes until golden.
- Cool 15 minutes, then chill 30 minutes.
- Mix remaining cream cheese, sugar, vanilla, and lemon zest; spread over cake.
- Bake additional 10 minutes; cool fully and refrigerate 2–3 hours. Cut bars.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American