Carrot cake cheesecake cake, delicious & tasty!

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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.

You need to prepare for the carrot cake:.
Use granulated sugar.
Prepare canola oil.
You need large eggs.
Use all-purpose flour.
Use baking soda.
Use baking powder.
You need to prepare kosher salt.
You need to prepare ground cinnamon.
You need shredded carrots.
Prepare for the cheesecake layer:.
Use each) cream cheese, softened.
You need to prepare granulated sugar.
Prepare kosher salt.
Use large eggs.
You need sour cream.
Provide heavy whipping cream.
Prepare for the frosting:.
Use unsalted butter, softened.
You need cream cheese, softened.
Provide vanilla extract.
You need heavy cream.
Prepare powdered sugar.
Use chopped pecans.

Short Tips:

When storing components that you will make use of for food preparation it is an excellent practice to stock them in big quantities and freeze them in plastic bags. This will make preparing food less complicated as well as much faster. As an example, when preparing veggies, you can just draw them out of the fridge freezer and simply steam them.

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.

The cheesecake part tasted great though. I cooked it the time suggested, didn't want it. This Carrot Cake Cheesecake Cake has two layers of super moist carrot cake and a layer of creamy cinnamon cheesecake! Covered in a homemade cream cheese frosting, it's the perfect cake for Easter! Carrot Cake Cheesecake Cake is a beautiful and delicious cake to make for Easter, Mother's Day or other spring celebrations.

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