Recipe of Carrot cake cheesecake cake in 33 Minutes for Young Wife

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake cheesecake cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Carrot cake cheesecake cake is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Carrot cake cheesecake cake is something that I have loved my entire life.

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.

To begin with this recipe, we must first prepare a few ingredients. You can have carrot cake cheesecake cake using 24 ingredients and 13 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Carrot cake cheesecake cake:

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

Instructions

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

Beat until smooth and of spreading consistency. 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.

So that is going to wrap it up with this special food carrot cake cheesecake cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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