Carrot Cake Cheesecake Cake

Carrot Cake Cheesecake Cake

from shugarysweets.com
360 min
20 servings

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!

Ingredients

  • 2 cups granulated sugar
  • 1 ½ cup vegetable oil
  • 2 teaspoon vanilla extract
  • 4 large eggs
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots (or finely shredded)
  • 2 packages cream cheese, softened (8 oz each )
  • 1 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1/2 cup unsalted butter (softened)
  • 2 packages cream cheese, softened (8 ounce each)
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon heavy cream
  • 4 1/2 cups powdered sugar
  • 1 cup chopped pecans

Directions

  1. 1

    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. 2

    Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

  3. 3

    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.