CARROT CAKE CHEESECAKE CAKE

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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!

Ingredients:

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

Directions:

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!

Nutrition Facts:

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

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