CARROT CAKE CHEESECAKE (Page 3 ) | September 25, 2023

Annonce:

FOR THE CARROT CAKE LAYERS:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.

In a large mixing bowl, combine sugar, 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.

Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.

FOR THE FROSTING:

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.

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!

Store in the refrigerator, covered, for up to 3 days. ENJOY

Next: LEMON ICEBOX CAKE

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