Ingredients
Scale
- 2 cups freshly grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 16 oz full-fat cream cheese, softened
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp agar-agar powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a mixing bowl, combine granulated sugar, brown sugar, grated carrots, eggs, cinnamon, nutmeg, and melted butter until smooth. Gradually mix in sifted flour, baking powder, and baking soda until fully combined.
- In another bowl, beat cream cheese until smooth. Add sour cream and vanilla extract, mixing until creamy. Gradually blend in agar-agar powder.
- Pour half of the carrot cake batter into the prepared pan. Spread the cheesecake filling over it and top with the remaining carrot cake batter.
- Bake for 55-65 minutes until set but slightly jiggly in the center. Allow to cool in the pan before chilling in the fridge for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 30g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg