Carrot cake cheesecake cake Recipe

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Carrot cake cheesecake cake Recipe

Carrot cake cheesecake cake

Carrot cake cheesecake cake. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. 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. 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! Make Carrot cake cheesecake cake using 24 ingredients and 13 steps easily.

Ingredients

It’s of for the carrot cake:
It’s 2 cups of granulated sugar
Prepare 1 cup of canola oil
You need 4 of large eggs
Prepare 2 cups of all-purpose flour
It’s 1 tsp of baking soda
You need 1 tsp of baking powder
You need 1/4 tsp of kosher salt
It’s 2 tsp of ground cinnamon
You need 2 cups of shredded carrots
You need of for the cheesecake layer:
It’s 2 packages (8 oz) of each) cream cheese, softened
Prepare 1 cup of granulated sugar
Prepare 1/4 tsp of kosher salt
Prepare 2 of large eggs
It’s 1/4 cup of sour cream
It’s 1/3 cup of heavy whipping cream
It’s of for the frosting:
You need 1 cup of unsalted butter, softened
Prepare 1 package (8 oz) of cream cheese, softened
Prepare 1 tsp of vanilla extract
You need 1/4 cup of heavy cream
Prepare 4 cups of powdered sugar
It’s 1 cup of chopped pecans

Steps

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.

Stir in drained pineapple, carrots, coconut and walnuts. Moist delicious Carrot Cake topped with a layer of creamy Cheesecake and another layer of pineapple cream cheese icing! This Carrot Cake Cheesecake will have you in total Easter bliss! One of my favorite things about Easter dinner is dessert. I always look forward to digging into a big slice of my Best Carrot […] 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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