Carrot Cake Cheesecake

Flip it!

The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!


Carrot Cake:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/2 teaspoon baking soda
1/2 cup butter, at room temperature
1/2 cup packed brown sugar
2 eggs, lightly beaten
1/4 cup plain yogurt
1 cup packed finely grated carrots
Cream Cheese Filling:
1 (4 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon grated orange zest


Preheat oven to 350 degrees F (175 degrees C). Line a 9×5-inch loaf pan with parchment paper.
Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
Beat cream cheese, white sugar, egg, 3 tablespoons flour, and orange zest together in a bowl.
Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.