Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, carrot cake cheesecake cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Carrot cake cheesecake cake is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Carrot cake cheesecake cake is something which I’ve 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 get started with this particular recipe, we must first prepare a few components. You can cook carrot cake cheesecake cake using 24 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Carrot cake cheesecake cake:

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

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!

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 is a delicious twist on a classic Easter dessert (carrot cake), especially for those cheesecake fans out there. Moist layers of carrot cake swirled with creamy cheesecake, topped with tangy but sweet cream cheese frosting, will be the perfect ending to Easter dinner.

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