Carrot cake cheesecake cake Stir in oil, then add eggs and mix until combined. Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl. Add ½ of the cheesecake batter, then the rest.

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Ingredients Carrot cake cheesecake cake is:

Take of for the carrot cake:.
You need 2 cups of granulated sugar.
Prepare 1 cup of canola oil.
Prepare 4 of large eggs.
Provide 2 cups of all-purpose flour.
Provide 1 tsp of baking soda.
Prepare 1 tsp of baking powder.
You need 1/4 tsp of kosher salt.
Provide 2 tsp of ground cinnamon.
You need 2 cups of shredded carrots.
Provide of for the cheesecake layer:.
Take 2 packages (8 oz) of each) cream cheese, softened.
Prepare 1 cup of granulated sugar.
Take 1/4 tsp of kosher salt.
Prepare 2 of large eggs.
Prepare 1/4 cup of sour cream.
Provide 1/3 cup of heavy whipping cream.
You need of for the frosting:.
Provide 1 cup of unsalted butter, softened.
Prepare 1 package (8 oz) of cream cheese, softened.
Provide 1 tsp of vanilla extract.
Prepare 1/4 cup of heavy cream.
Take 4 cups of powdered sugar.
Prepare 1 cup of chopped pecans. This Carrot Cake Cheesecake Cake has two layers of super moist carrot cake and a layer of creamy cinnamon cheesecake! Carrot Cake Cheesecake Cake is a beautiful and delicious cake to make for Easter, Mother's Day or other spring celebrations. This cake has been in my head for a LONG time. Every time Easter rolls around, I think… man, I should make a carrot cake cheesecake cake, but then I never do it.

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How to make Carrot cake cheesecake cake

After all the ingredients are ready, here are 13 steps guides how to make them.

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:

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.

Ultimate Red Velvet Cake Cheesecake™Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Chees. Carrot CakeDeliciously Moist Layers of Carrot Cake and Our Famous Cream Cheese Icing. Warm Apple CrispOur Delicious Crispy Nutty Topping and. Pour the cheesecake mixture over the carrot cake. Perfectly-spiced, incredibly moist carrot cake sandwiched around a rich layer of vanilla cheesecake and then frosted with a whipped cream cheese icing.

While cooking many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be select clean. For more details, please read how to cook Carrot cake cheesecake cake so that get perfect results.

Tips

Work in the kitchen that is usual done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are special, what are those?

Assignment ingredients for the carrot cake:, granulated sugar, canola oil, large eggs, all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, shredded carrots, for the cheesecake layer:, each) cream cheese, softened, granulated sugar, kosher salt, large eggs, sour cream, heavy whipping cream, for the frosting:, unsalted butter, softened, cream cheese, softened, vanilla extract, heavy cream, powdered sugar, chopped pecans, will affect the cooking results. Determination as many as 24 fresh ingredients will be very good because the reserves nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Carrot cake cheesecake cake, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with 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.. Dont forget, 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.. Remember, 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.. Then, 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.. Remember, 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.. Next, 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.. After that, 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!. Dont forget, FOR THE CARROT CAKE LAYERS:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.. Then, 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.. Dont forget, Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.. Then, 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.. Dont forget, 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!. Next, Store in the refrigerator, covered, for up to 3 days. ENJOY. Dont forget, This recipe consists of 13 steps. This is done in order to produce artificial which has nutritional quality and maturity dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Carrot cake cheesecake cake correctly. Good luck … !!!