Carrot cake cheesecake cake
Carrot cake cheesecake cake

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, carrot cake cheesecake cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Carrot cake cheesecake cake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Carrot cake cheesecake cake is something that I’ve loved my entire life.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have carrot cake cheesecake cake using 24 ingredients and 13 steps. Here is how you cook that.

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

For a classic carrot cake recipe, try my Super Moist Carrot Cake with Cream Cheese Icing or this recipe for the Best Carrot Cake! I made your Carrot Cake Cheesecake Cake recipe today, all I can say is WOW. This has made it to my recipe drawer for the future. Not only a good combo desert, but also a great recipe if you just want carrot cake or just Cheesecake.

Steps 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. FOR THE CARROT CAKE LAYERS:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

  1. 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.
  2. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
  3. 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.

  1. 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!
  2. Store in the refrigerator, covered, for up to 3 days. ENJOY

I am truly impressed on how this turned out and how amazing it tastes. The cheesecake comes together in one bowl, and the carrot cake does too! Just mix them in separate bowls, and layer into the pan like this: carrot cake on the bottom, dollops of cheesecake on top (not mixed in), followed by the remaining carrot cake, and a generous layer of cheesecake on top. Carrot Cake Cheesecake Cupcakes are my favorite carrot cake recipe with a cheesecake topping and cream cheese frosting! I mean really, you can't go wrong with any of those words: carrot cake, cheesecake, cupcakes or cream cheese frosting.

So that’s going to wrap it up for this exceptional food carrot cake cheesecake cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Happy cooking!