Carrot cake cheesecake cake. 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.
Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
Add ½ of the cheesecake batter, then the rest.
This Carrot Cake Cheesecake Cake has two layers of super moist carrot cake and a layer of creamy cinnamon cheesecake!
You can cook Carrot cake cheesecake cake using 24 ingredients and 13 steps. Here is how you cook that.
Ingredients of Carrot cake cheesecake cake
- It's of for the carrot cake:.
- It's 2 cups of granulated sugar.
- Prepare 1 cup of canola oil.
- Prepare 4 of large eggs.
- You need 2 cups of all-purpose flour.
- Prepare 1 tsp of baking soda.
- It's 1 tsp of baking powder.
- Prepare 1/4 tsp of kosher salt.
- Prepare 2 tsp of ground cinnamon.
- Prepare 2 cups of shredded carrots.
- It's of for the cheesecake layer:.
- It's 2 packages (8 oz) of each) cream cheese, softened.
- You need 1 cup of granulated sugar.
- You need 1/4 tsp of kosher salt.
- You need 2 of large eggs.
- Prepare 1/4 cup of sour cream.
- It's 1/3 cup of heavy whipping cream.
- Prepare of for the frosting:.
- Prepare 1 cup of unsalted butter, softened.
- It's 1 package (8 oz) of cream cheese, softened.
- You need 1 tsp of vanilla extract.
- It's 1/4 cup of heavy cream.
- It's 4 cups of powdered sugar.
- You need 1 cup of chopped pecans.
Covered in a homemade cream cheese frosting, it's the perfect cake for Easter! When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though. I cooked it the time suggested, didn't want it.
Carrot cake cheesecake cake step by step
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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!.
- FOR THE CARROT CAKE LAYERS: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans..
- 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..
- Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely..
- 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..
- 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!.
- Store in the refrigerator, covered, for up to 3 days. ENJOY.
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!). Carrot Cake Cheesecake Cake is a beautiful and delicious cake to make for Easter, Mother's Day or other spring celebrations. 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.