Simple Way to Make Award-winning Carrot cake cheesecake cake

Carrot cake cheesecake cake. Carrot Cake Cheesecake Be the first to rate & review! This orange-scented carrot cake cheesecake has a wonderfully moist and flavorful carrot cake shell which holds the creamy cheesecake portion. The swirl effect of dollops of cheesecake batter is a fun and festive way to round out this rich dessert.

Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter. First make the carrot cake base. Mix the eggs and sugar in a bowl until pale and fluffy.

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare 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 in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Carrot cake cheesecake cake is something that I've loved my entire life.

Carrot Cake Cheesecake Be the first to rate & review! This orange-scented carrot cake cheesecake has a wonderfully moist and flavorful carrot cake shell which holds the creamy cheesecake portion. The swirl effect of dollops of cheesecake batter is a fun and festive way to round out this rich dessert.

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

The ingredients needed to make Carrot cake cheesecake cake:

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

Carrot Cake Cheesecake Cupcakes: Bake your Carrot Cake Cheesecake Bars in a muffin tin instead of a baking dish. Line the muffin cups and divide the cake batter evenly. Add a spoonful of cheesecake mixture to each cup and swirl. This Carrot Cake Cheesecake Cake is a showstopper!

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.

Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting! 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! For a classic carrot cake recipe, try my Super Moist Carrot Cake with Cream Cheese Icing or this recipe for the Best Carrot Cake! Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.

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

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