Description
A rich and moist carrot cake layered with a creamy cheesecake center, topped with a velvety cream cheese frosting. Perfect for Easter and celebrations!
Ingredients
- Carrot Cake: Sugar, vegetable oil, eggs, vanilla extract, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, shredded carrots.
- Cheesecake Layer: Cream cheese, sugar, eggs, sour cream, heavy cream, vanilla extract.
- Frosting: Cream cheese, butter, powdered sugar, vanilla extract, heavy cream, pecans (optional).
Instructions
- Prepare the cheesecake layer by mixing cream cheese, sugar, eggs, sour cream, and heavy cream. Bake in a water bath, cool, and freeze.
- Bake the carrot cake by mixing wet and dry ingredients separately, then combining. Fold in shredded carrots, divide batter into two pans, and bake.
- Make the cream cheese frosting by beating cream cheese, butter, vanilla, and powdered sugar until smooth.
- Assemble the cake by layering carrot cake, cheesecake, and another carrot cake layer. Frost with cream cheese frosting and decorate with pecans.
- Chill before serving for best texture and flavor.
Notes
- The cheesecake layer can be made ahead and frozen for easy assembly.
- Use freshly grated carrots for the best moisture and texture.
- Allow the cake to chill before slicing for cleaner cuts.
- Prep Time: 2 hours
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American