Carrot cake cheesecake cake
Carrot cake cheesecake cake

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, carrot cake cheesecake cake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Carrot cake cheesecake cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Carrot cake cheesecake cake is something which I’ve loved my entire life.

Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until.

To begin with this recipe, we must prepare a few components. You can have carrot cake cheesecake cake using 24 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Carrot cake cheesecake cake:
  1. Prepare for the carrot cake:
  2. Make ready 2 cups granulated sugar
  3. Make ready 1 cup canola oil
  4. Prepare 4 large eggs
  5. Get 2 cups all-purpose flour
  6. Get 1 tsp baking soda
  7. Get 1 tsp baking powder
  8. Prepare 1/4 tsp kosher salt
  9. Get 2 tsp ground cinnamon
  10. Make ready 2 cups shredded carrots
  11. Make ready for the cheesecake layer:
  12. Prepare 2 packages (8 oz) each) cream cheese, softened
  13. Take 1 cup granulated sugar
  14. Prepare 1/4 tsp kosher salt
  15. Make ready 2 large eggs
  16. Make ready 1/4 cup sour cream
  17. Make ready 1/3 cup heavy whipping cream
  18. Take for the frosting:
  19. Take 1 cup unsalted butter, softened
  20. Take 1 package (8 oz) cream cheese, softened
  21. Get 1 tsp vanilla extract
  22. Take 1/4 cup heavy cream
  23. Take 4 cups powdered sugar
  24. Take 1 cup chopped pecans

This cake has been in my head for a LONG time. Every time Easter rolls around, I think… man, I should make a carrot cake cheesecake cake, but then I never do it. When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though.

Instructions to make Carrot cake cheesecake cake:
  1. FOR THE CHEESECAKE LAYER: - - Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
  3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
  8. FOR THE CARROT CAKE LAYERS: - - Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
  9. In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
  10. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
  11. FOR THE FROSTING: - - In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  12. To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
  13. Store in the refrigerator, covered, for up to 3 days. ENJOY

I cooked it the time suggested, didn't want it. Perfectly-spiced, incredibly moist carrot cake sandwiched around a rich layer of vanilla cheesecake and then frosted with a whipped cream cheese icing. I first published this cheesecake/carrot cake recipe a few years ago, but I re-share it every year around Easter (because, just look at it!). Pour the cheesecake mixture over the carrot cake. The carrot cakes I'm used to making are super moist!

So that’s going to wrap this up for this exceptional food carrot cake cheesecake cake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!