Recipe of Quick Carrot cake cheesecake cake

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, carrot cake cheesecake cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Carrot cake cheesecake cake is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Carrot cake cheesecake cake is something which I have loved my whole life. They are fine and they look fantastic.

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. When we cut the cake, the carrot cake was still partially raw. The cheesecake part tasted great though.

To get started with this particular recipe, we must prepare a few components. You can have carrot cake cheesecake cake using 24 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Carrot cake cheesecake cake:

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

Wrap the bottom and sides of the. 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! Beat until smooth and of spreading consistency.

Steps 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

Covered in a homemade cream cheese frosting, it's the perfect cake for Easter! Beat until smooth and of spreading consistency. 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. Every time Easter rolls around, I think… man, I should make a carrot cake cheesecake cake, but then I never do it.

So that’s going to wrap this up with this exceptional food carrot cake cheesecake cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!