CARROT CAKE CHEESECAKE CAKE RECIPE

In Cake, Dessert 170 views

This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center and it’s all topped with a delicious cream cheese frosting!

Love carrot cake? Our carrot cake cupcakes are ALWAYS an immense hit at the special times of year. Or then again attempt our simple carrot cake biscuits for a sweet breakfast treat.I have an unpleasant work. Making cakes. Eating cakes. Making more cakes so they are simply ideal for you.

The present formula for Carrot Cake Cheesecake Cake must be perfect. I have a standing on the line here, haha, and I need all of you to make this as your Easter sweet!

It’s a masterpiece of a cake, yet so great.

  • The layers of carrot cake would be flavorful enough all alone.
  • Yet, I snuck in a thick, flawless cheesecake in the middle.
  • I’ve shrouded this in a monstrous measure of cream cheddar icing. My pleasure!
  • Allow me to disclose to you a couple of stunts to this formula. It is difficult. It’s not hard. It’s one of those, “read the bearings before you start” sort of plans. Yet, I will feature a couple of things.

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it’s all topped with a delicious cream cheese frosting!

Ingredients

For the carrot cake:

  • 2 cups granulated sugar
  • 1 ½ cup vegetable oil
  • 2 teaspoon vanilla extract
  • 4 large eggs
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots, or finely shredded
READ MORE  Perfect Rice Krispie Treats Recipe

For the cheesecake layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • ¼ tsp kosher salt
  • 2 large eggs
  • ¼ cup sour cream
  • ⅓ cup heavy whipping cream

For the frosting:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 tsp vanilla extract
  • ¼ cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans.

Instructions

For the cheesecake layer:

  1. 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 ⅔ of the oven! Allow it to preheat in the oven.
  3. Prepare 9-inch springform pan by lining the 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 oven, on a rack just above the water bath (you don’t have to actually put the pan in the water to achieve the same results)
  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!
READ MORE  Brownie Cookie Dough Cake

For the carrot cake layers:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
  • Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.Fold in carrots.
  • Bake for 38-42 minutes. Cool in pans on wire rack for 10 minutes, then 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.
READ MORE  RASPBERRY CHAMPAGNE SORBET

Notes

  1. Plan Ahead. Plan making this cake a day in advance. I made the cheesecake one night, then the next morning I baked the cake layers. In the afternoon I whipped up the frosting and assembled the cake.
  2. Water Bath. The added moisture from the water bath helps to keep this cheesecake super soft and delicious! The cheesecake doesn’t have to sit in the water bath to achieve the same results!
  3. Freeze the Cheesecake Layer. You can make the cheesecake layer further in advance by wrapping tightly and storing in the freezer until ready to use. I’ve made it up to a week in advance and kept it frozen until ready to use.
  4. Carrot Cake. I used my favorite carrot cake recipe, from scratch. But if you want, feel free to use a carrot cake mix or even a spice cake mix. I’ll never know! To keep my cake layers thick and even, I use Wilton Bake Even strips. These are amazing and work like a charm EVERY SINGLE TIME. No need to level off the tops of your cake and create waste!
  5. Frosting. I love adding chopped pecans to my cream cheese frosting. If you prefer a smooth frosting, just sprinkle them on the cake after frosting it. OR, add the chopped pecans to your carrot cake before baking.
CHOCOLATE TOFFEE COOKIES
CHOCOLATE TOFFEE COOKIES
These chocolate toffee treats are delicate, tasty
CREMA CATALANA (SPANISH CUSTARD)
CREMA CATALANA (SPANISH CUSTARD)
Crema Catalana is a Spanish custard sweet
CHOCOLATE SNICKERDOODLES
CHOCOLATE SNICKERDOODLES
Chocolate Snickerdoodles – soft and chewy chocolate
BOURBON MOLASSES COOKIES
BOURBON MOLASSES COOKIES
This recipe for soft and chewy Bourbon

Leave a reply "CARROT CAKE CHEESECAKE CAKE RECIPE"

Must read×

Top