Carrot Cake Cheesecake Cake 🍰🥕🍰

Carrot Cake Cheesecake Cake 🍰🥕🍰

Ingredients:

• For the Carrot Cake Layers:

• 2 cups grated carrots
• 1 cup vegetable oil
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup chopped walnuts or pecans (optional)

• For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

• For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.

Make the Carrot Cake Layers:

In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.

In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped nuts (if using).

Divide the batter evenly between the prepared cake pans.

Make the Cheesecake Filling:

In a separate bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs and vanilla extract, and beat until creamy and well combined.

Assemble the Cake Layers:

Pour half of the carrot cake batter into each prepared cake pan, spreading it evenly.

Carefully spoon the cheesecake filling over the carrot cake batter in each pan, spreading it gently and evenly.

Bake the Cake:

Place the cake pans in the preheated oven and bake for 35-40 minutes, or until the cheesecake layer is set and the carrot cake is baked through. Insert a toothpick into the carrot cake portion to check for doneness.

Cool and Frost:

Remove the cakes from the oven and let them cool in the pans for about 15 minutes. Then, run a knife around the edges and carefully invert the cakes onto wire racks to cool completely.

Make the Cream Cheese Frosting:

In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until fluffy.

Assemble and Decorate the Cake:

Place one layer of carrot cake with cheesecake on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top.

Carefully place the second layer of carrot cake with cheesecake on top. Frost the top and sides of the cake with the remaining cream cheese frosting.

Optionally, decorate the cake with chopped nuts or carrot decorations.

Chill and Serve:

Chill the carrot cake cheesecake cake in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld and the frosting to set.

Slice and serve chilled. Enjoy this delicious combination of carrot cake and cheesecake!

Yield:

This recipe makes a delightful Carrot Cake Cheesecake Cake, perfect for 10-12 servings.

Enjoy the rich flavors of carrot cake paired with creamy cheesecake in every bite! 🍰🥕🍰