Carrot cake cheesecake cake
Carrot cake cheesecake cake

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, carrot cake cheesecake cake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Carrot cake cheesecake cake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Carrot cake cheesecake cake is something which I have loved my whole life.

Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda.

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

This can be done early in the day, or the night before. Stir in drained pineapple, carrots, coconut and walnuts. To make the carrot cake base, whisk together the brown sugar, oil and eggs until smooth and fully combined. Add in the flour, baking powder, bicarb and spices, then beat together to combine.

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

Remove cake from the oven and brush the orange syrup all over. Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Flavorfully spiced moist carrot cake (from scratch!) gets a creamy, sweet cheesecake swirl in the ultimate mashup of two popular desserts! These tasty Carrot Cake Cheesecake Bars are so easy to make and are perfect for your next party or potluck. Overall, this no-bake carrot cheesecake has a lot of healthy ingredients such as yogurt and freshly grated carrots.

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