Carrot cake cheesecake cake
Carrot cake cheesecake cake

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, carrot cake cheesecake cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs 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.

Carrot cake cheesecake cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Carrot cake cheesecake cake is something which I’ve loved my whole life. They are fine and they look wonderful.

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

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

Let's not forget the cream cheese frosting that's between every layer and on the top of the cheesecake cake. This can be done early in the day, or the night before. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter. Carrot Cake Cheesecake Cake is a beautiful and delicious cake to make for Easter, Mother's Day or other spring celebrations.

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

It occurred to me the other day that I haven't given you a fabulous dessert to make for Easter Sunday! Stir in drained pineapple, carrots, coconut and walnuts. Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake. To make the carrot cake base, whisk together the brown sugar, oil and eggs until smooth and fully combined. Add in the flour, baking powder, bicarb and spices, then beat together to combine.

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