After reading the other reviews I tweeted a bit. I didn’t bother with the “bath” and the cake cooked all the way through! I added sour cream to the cream cheese frosting and thinned it to be more of a thick glaze. Yummy!!
Carrot Cake Cheesecake Cake
Ingredients
FOR THE CARROT CAKE:
2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
2 cups shredded carrots
FOR THE CHEESECAKE LAYER:
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 tsp kosher salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream
FOR THE FROSTING:
1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 tsp vanilla extract
1/4 cup heavy cream
4 cups powdered sugar
1 cup chopped pecans
Instructions
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.
- visit Carrot Cake Cheesecake Cake @ shugarysweets.com for more instructions
Carrot Cake Cheesecake Cake
4/
5
Oleh
more
