Prep Time: 2 hrs | Cook Time: 2 hrs | Additional Time: 2 hrs | Total Time: 6 hrs | Yield: 16 Servings
This cake recipe is awesome! You have got to give this one a try, I’m telling you. Enjoy!
For the carrot cake:
2 c granulated sugar
1 c canola oil
4 large Eggs
2 c all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
2 c shredded carrots
For the cheesecake layer:
2 packages (8 ounces each) cream cheese, softened
1 c granulated sugar
¼ teaspoon kosher salt
2 large Eggs
¼ c sour cream
⅓ c heavy whipping cream
For the frosting:
1 c unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
¼ c heavy cream
4 c powdered sugar
1 c chopped pecans
To Make the Cheesecake Layer:
Step 1: Feel free to prepare the cheesecake ahead of time.
Step 2: Prepare the oven and preheat to 162 degrees C or 325 degrees F.
Step 3: Add 1-inch water to a roasting pan. Place it on the lower part of the preheated oven.
Step 4: Line with foil a 9-inch springform pan.
Step 5: In a small mixing bowl, add granulated sugar and cream cheese. Beat until well mixed.
Step 6: Add the eggs and salt. Beat until well combined.
Step 7: Add the heavy cream and sour cream. Beat until well mixed.
Step 8: Transfer the mixture into the prepared pan and spread it evenly.
Step 9: Put it back inside the preheated oven and bake for about 45 minutes.
Step 10: Turn off the oven and allow the cheesecake to rest inside for 30 minutes more.
Step 11: Remove from the oven and allow it to cool at room temperature completely.
Step 12: Remove from the pan and place it inside the freezer for a couple of hours to overnight.
To make the Carrot Cake Layers:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray and sprinkle flour in two 9-inch cake pans.
Step 3: Add the oil, eggs, and sugar into a large mixing bowl. Beat until well mixed.
Step 4: Add the baking powder, flour, baking soda, cinnamon, and salt. Beat for about 2 minutes or until well mixed.
Step 5: Add the shredded carrots and stir until just mixed.
Step 6: Transfer the mixture into the prepared cake pans and spread evenly.
Step 7: Place the pans inside the preheated oven and bake for about 30 minutes.
Step 8: Remove from the oven and allow it to cool at room temperature for at least 10 minutes.
Step 9: Add the butter and cream cheese into a large mixing bowl. Beat until well mixed.
Step 10: Add the heavy cream, vanilla, and sugar. Beat until well mixed.
Step 11: Add the pecans and stir until just mixed.
To Assemble the Cake:
Step 1: Top a layer of carrot cake with cheesecake, then top it with another layer of carrot cake.
Step 2: Spread the frosting over the carrot cake layer.
Step 3: Place it inside the fridge to chill.
Step 4: Serve and enjoy!
Amount Per Serving: Calories: 674 | Total Fat: 38g | Saturated Fat: 13g | Trans Fat: 0g | Unsaturated Fat: 23g | Cholesterol: 119mg | Sodium: 246mg | Carbohydrates: 80g | Fiber: 2g | Sugar: 66g | Protein: 6g