Ingredients
• 1½ cups graham cracker crumbs • ¼ cup granulated sugar • 6 tbsp melted butter
FOR CARROT CAKE LAYERS: • 2 cups all-purpose flour • 2 tsp baking powder • 2 tsp cinnamon • ½ tsp salt • 1 cup vegetable oil • 1 cup granulated sugar • 1 cup brown sugar • 4 eggs • 2 tsp vanilla extract • 3 cups grated carrots • 1 cup chopped walnuts • ½ cup crushed pineapple, drained
FOR CHEESECAKE FILLING: • 32 oz cream cheese, softened • 1 cup granulated sugar • 4 eggs • ⅓ cup sour cream • 2 tsp vanilla extract • ¼ cup all-purpose flour
Instructions
- Preheat oven to 350°F
- Mix graham cracker crumbs, sugar, and melted butter
- Press into bottom of 9-inch springform pan
- For carrot cake: whisk flour, baking powder, cinnamon, and salt
- In separate bowl, mix oils, both sugars, eggs, and vanilla
- Combine wet and dry ingredients
- Fold in carrots, walnuts, and pineapple
- Reserve 1 cup batter for topping
- Spread remaining batter over crust
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, then sour cream and vanilla
- Add flour and mix until combined
- Pour cheesecake filling over carrot cake layer
- Drop reserved carrot cake batter on top
- Bake 60-70 minutes until center is almost set
- Cool completely, then refrigerate 4 hours
PREP TIME & NUTRITION: Prep Time: 30 mins, Cook Time: 70 mins, Total Time: 5 hours, Servings: 12, Calories: 420, Net Carbs: 35g, Fats: 28g, Protein: 8g