By Genevieve Ko
- Total Time
- 1¼ hours, plus cooling
- Rating
- 4(3,061)
- Notes
- Read community notes
The tangy, rich cream cheese topping on this cake can travel — even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.
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Ingredients
Yield:One 8-inch cake
- 1(8-ounce/226-gram) block cream cheese, softened
- ½packed cup/73 grams confectioners’ sugar
- ¼teaspoon fine sea salt
- 1large egg
- ½cup/120 grams sour cream
- Nonstick cooking spray
- 2large eggs
- ¾cup/168 grams granulated sugar
- ½cup/100 grams neutral oil, such as vegetable oil
- 1cup/135 grams all-purpose flour
- 1teaspoon sweet baking spice or any combination of ground cinnamon, cardamom, ginger or nutmeg
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 2packed cups/260 grams coarsely grated peeled carrots (from 3 medium carrots)
For the Topping
For the Cake
Ingredient Substitution Guide
Preparation
Step
1
Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
Step
2
Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners’ sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a ½-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
Step
3
Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
Step
4
Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a ½-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It’s OK if it looks bumpy; it will even out in the oven.
Step
5
Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn’t take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
Step
6
Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
Ratings
4
out of 5
3,061
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Private Notes
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Cooking Notes
DorothyR
Followed recipe in general, but took note of advice from others and made these changes:1. Electric mixer2. added 1 tsp. double-strength vanilla in topping3. subbed fa*ge Greek yogurt for sour cream (didn't have s.c.). Worked fine. 4. Doubled quantity of spices in cake; used apple pie spice blend (2 tsp. total)5. Added 1/2 cup chopped walnuts to cake6. Added 3 T. finely minced candied ginger to cake7. Didn't put topping in a plastic bag. Just spooned it on. 8. 65 min. bake
bob
I made the cake using Bobbi’s suggestions above of adding vanilla to the topping (1 tsp), doubling the spice, and adding walnuts (1/2 cup). We really enjoyed the cake. The top tasted like a tart cheesecake and had a creamy mouthfeel. The cake layer was moist with a mild spiciness and had the pleasant crunch from the walnuts. The dessert was only mildly sweet which we prefer. This will be a keeper for us with the additions above.
Cameron
Seems it would be a lot easier just to use a 2nd bowl and frost from the bowl rather than pouring frosting into a plastic bag and then debagging it. Any reason other than the title of the recipe?
Bobbi Liepolt
I really wanted to love this recipe. I prepared it exactly as written ignoring my instinct to add vanilla to icing and to augment carrots with nuts, raisins, and double the spices. I found the finished product to have a nice moist texture but was bland and disappointing. I loved the idea of the icing thinking it would be a layer of cheesecake over the moist carrot cake. Instead I found it to be rubbery and bland.
Steph
Accidentally overcooked this until the top looked like a legit Basque cheesecake. It was the best mistake that I would recommend (and will repeat). It gave the top a nice flavor and ensured the cake part was well cooked (but wasn’t dry). I highly recommend overcooking this one! :)
Angela
Enjoyed by cheesecake and carrot cakes fans alike in my house. I successfully used neufchatel cream cheese and light sour cream in the topping. I also added some fresh orange zest to the topping. This can be baked in an 8-inch round pan. I also used a flattened coffee filter to line the bottom for easier removal.
Judd in Singapore
This a good recipe - my wife loves how the cheesecake-like frosting bakes into the top of the cake. Based on some other comments, I upped the seasoning - was just eyeballing it but reckon I used 1/2 tsp each of nutmeg, cinnamon, ginger and cardamom, also added a handful of chopped prunes. IMHO the one-bowl thing is a bit of a gimmick. Also, one sheet of parchment alone did the trick, no oil needed. Nor did I pipe the frosting, just carefully spooned it over the batter. Anyway, it's a keeper.
Ellen
If you mix the cake batter FIRST and pour it in the baking dish, and THEN mix the topping, you can still use one bowl and not have to decant the topping into a plastic bag.
JMc
Made this for a potluck picnic - cuts into nice little squares and transports easily. I went with the consensus for more flavor, with vanilla added to topping and double the spices in the cake (used 1 tsp cinnamon, 1/2 tsp each ginger and nutmeg), and added walnuts. Definitely recommend these additions, and next time will also add some lemon juice to topping for more zing. I’m glad I weighed the carrots - I needed 4-5.It baked quickly in 375 electric oven - was finished by 46 minutes.
Brkln.df
Try nestling the bowl on a damp towel on your countertop -- no hands needed to keep it still!
michele
The instructions say to mix by hand. I'm interested to know if the following instruction can be accomplished with only two hands: "While whisking, add the oil in a steady stream and whisk until emulsified."
double topping
I suggest doubling the topping recipe otherwise you won’t have enough for a thick layer. Also, could use a splash of vanilla.
Anisha
I wonder, could this be made with other flavors of base cake? I’d be curious to know if some kind of lemon cake could be made with a lemon cream cheese top? That sounds lovely to me. Maybe a lemon zucchini cake instead of carrot?
Coco
Not sure if you’re just joking, but to clarify, usage of “by hand” here is meant to indicate that you don’t need to use an electric mixer.
abi
I followed the recipe closely, deviating only to pour topping instead of piping it. It looks beautiful out of the oven. Tastes best cold, the next day. I would make again and add nuts and raisins. The topping was disappointing because I expected it to be more tangy. Not sure how to improve that next time.
Boxplayer
I took others' advice on the mixer, spices, walnuts, and ginger. I also added roughly-chopped dried cranberries (because I'm not really a fan of raisins). Loved it!
FrannieB
As others noted, I added vanilla and orange zest to the topping, blitzed the carrots with walnuts and coconut before adding to the batter. I baked in an 8 inch springform, which elevated the presentation. 65 minutes at 375. Deep mahogany topping, dense moist cake. Showstopper!
MDinNC
This was really easy and quite tasty. Following others comments, I used two bowls and an electric hand mixer and added additional vanilla, nutmeg, ginger and cinnamon along with some toasted chopped pecans and a handful of golden raisins. I also added some finely grated orange zest to the cream cheese mixture to brighten it up a bit. Moist and full of flavor! This one is a keeper!
Deb F
I made this without the top layer as I have dairy free family members, will make again! I followed the notes from some of the other bakers and used brown sugar, doubled the spice mix and added an extra tsp of cinnamon and a tsp of vanilla to the batter. It baked beautifully in 35 minutes and was moist, though my carrots were dry, so probably cooked a little faster for that reason. Topped with a basic buttercream made with plant butter and orange zest, and chopped walnuts pressed into the icing.
Marsha
I followed recommendations per comments and it turned out pretty good. I thought the carrot cake portion was a bit dense. But I did love the "cheesecake" topping. I probably won't make again
John Golden
If you’re in the mood for the kind of carrot cake a la Dorie Greenspan featured here this won’t do. I made it and this one-bowl cake was three and the flavor profile was very unsatisfying. Dumb recipe concept
kiki
What size pan?
BklnDF
It's in step 1: 8-inch square
Suse
It's in Step 1: 8" square pan.
Matt
Nice recipe, versatile enough to not make you feel too bad to eat with a coffee for breakfast haha. Made twice...2nd time, added 1.5x of the spices, and doubled the amount of the cheesecake topping, and that was perfect for us.
Eunie
Thanks for a great carrot cake! The cheese cake top is brilliant. I love level of sweetness and the amount of carrots! I confess to doubling the spice. I will make again and again!
bittersweetdb
Added vanilla and a splash of lemon juice to the topping. Used two bowls.
rachel
4-5 carrots, double spices, add ginger and walnuts. No need to pipe frosting
S
Fine. Too much topping. Cake not flavorful or very moist. Would not make again
Karen D
I won’t be making this again. I read all the comments before making it. Added vanilla to both the topping and the cake. I also doubled the spice in the cake. Finally, I added 1/2 cup of nuts to the cake. The topping was flavorless and unappealing looking. The cake was just OK. I would’ve been better off, making a regular carrot cake. Was slightly embarrassed to serve this to dinner guests as it was quite an unattractive looking dessert.
Sharanya
Yeah idk what’s going on it’s just not that good!! Luckily there are better carrot cake recipes on this site
pinksalt
Excellent dessert. Very moist, not too sweet. No need to pipe the topping, just dollop/spoon. As others mentioned, next time I’ll add vanilla to cream cheese mixture and some chopped nuts to the cake. A keeper for sure.
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