Carrot cake cheesecake cake
Carrot cake cheesecake cake

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, carrot cake cheesecake cake. It is one of my favorites. For mine, I will 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 meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Carrot cake cheesecake cake is something that I have loved my entire life.

Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven. Add carrots, raisins and nuts 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.

To begin 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 it.

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

Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften. Stir in drained pineapple, carrots, coconut and walnuts. Carrot Cake-Bake this in the morning you want to serve the dessert for freshest flavor. Assemble-Carrot Cake Layer; Cheesecake Layer; Carrot Cake Layer; A gallon of cream cheese frosting with pecans!

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
  14. Ready to serve and ENJOY!

Carrot Cake-Bake this in the morning you want to serve the dessert for freshest flavor. Assemble-Carrot Cake Layer; Cheesecake Layer; Carrot Cake Layer; A gallon of cream cheese frosting with pecans! Plan making this cake a day in advance. I made the cheesecake one night, then the next morning I baked the cake layers. Carrot Cake Cheesecake Cake is a beautiful and delicious cake to make for Easter, Mother's Day or other spring celebrations.

So that’s going to wrap it up for this exceptional food carrot cake cheesecake cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!