Recipe of Quick Carrot cake cheesecake cake

Carrot cake cheesecake cake. Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.

Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften. 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 smooth.

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, carrot cake cheesecake cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Carrot cake cheesecake cake is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Carrot cake cheesecake cake is something which I have loved my whole life.

Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.

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

Add in salt and eggs, one at a time, beating well after each addition. In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Carrot Cake Cheesecake Cake is a beautiful and delicious cake to make for Easter, Mother's Day or other spring celebrations. It occurred to me the other day that I haven't given you a fabulous dessert to make for Easter Sunday!

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.

And it also occurred to me that I haven't shared a new cheesecake cake in quite some time, so… it's time. Add the slice to your cart and use code TREATME before submitting your order. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Carrot Cake Cheesecake is a delicious dessert that is mixing two of the best cakes together in one. It is the perfect cake to go with to your Easter table.

So that’s going to wrap it up for this exceptional food carrot cake cheesecake cake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!