Hi, I’m Joana. Today, I will show you a way to make carrot cake cheesecake cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Carrot cake cheesecake cake Recipe
Carrot cake cheesecake cake is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Carrot cake cheesecake cake is something which I have loved my entire life.
To begin with this particular recipe, we have to 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:
- Prepare for the carrot cake:
- Get 2 cups granulated sugar
- Prepare 1 cup canola oil
- Make ready 4 large eggs
- Get 2 cups all-purpose flour
- Make ready 1 tsp baking soda
- Take 1 tsp baking powder
- Get 1/4 tsp kosher salt
- Take 2 tsp ground cinnamon
- Take 2 cups shredded carrots
- Get for the cheesecake layer:
- Prepare 2 packages (8 oz) each) cream cheese, softened
- Make ready 1 cup granulated sugar
- Get 1/4 tsp kosher salt
- Take 2 large eggs
- Get 1/4 cup sour cream
- Make ready 1/3 cup heavy whipping cream
- Make ready for the frosting:
- Prepare 1 cup unsalted butter, softened
- Prepare 1 package (8 oz) cream cheese, softened
- Take 1 tsp vanilla extract
- Make ready 1/4 cup heavy cream
- Make ready 4 cups powdered sugar
- Prepare 1 cup chopped pecans
Steps to make Carrot cake cheesecake cake:
- 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
So that’s going to wrap this up for this exceptional dish carrot cake cheesecake cake recipe. Thanks so much for your time. I am sure you can 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 family, colleague and friends. Thank you for reading. Happy cooking.
