Carrot cake cheesecake with cream cheese frosting
- B-well
- Jan 31, 2017
- 2 min read
Carrot cake cheesecake with cream cheese frosting... This is madness in the best form. For those who love cheesecake and carrot cake, now you can have both at the same time.
Ingredients:
FOR THE CARROT CAKE LAYERS:
2 cups caster sugar 1 cup B-well canola oil 4 large eggs 2 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp fine salt 2 tsp ground cinnamon 2 cups shredded carrots
FOR THE CHEESECAKE LAYER:
450 grams cream cheese 1 cup caster sugar 1/4 tsp fine salt 2 large eggs 1/4 cup sour cream 1/3 cup heavy whipping cream
FOR THE FROSTING:
1 cup unsalted butter 225 grams cream cheese 2 Tbsps vanilla extract 1/4 cup heavy cream 4 cups icing sugar 1 cup chopped pecans
Method:
FOR THE CHEESECAKE LAYER:
1. Prepare the cheesecake layer first. This can be done early in the day, or the night before.
2. Preheat oven to 160°C. Using a large roasting pan, add 1 inch of water to the pan.
3. 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.
4. Beat cream cheese with castor sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
5. 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.
6. 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.
7. When cooled, remove outside portion of the springform pan and place into the fridge for several hours or overnight.
FOR THE CARROT CAKE LAYERS:
1. Preheat oven to 160°C. Using B-well baking spray, spray two 9-inch cake pans. Set aside.
2. In a large mixing bowl, combine castor sugar, B-well canola 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.
3. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
FOR THE FROSTING:
1. In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in icing sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
2. 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!
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