Carrot Cake Cheesecake Cake

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:
  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. 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. visit Carrot Cake Cheesecake Cake @ shugarysweets.com for more instructions

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