Directions
- 1Prepare the cheesecake batter by combining 24 oz of softened cream cheese, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ cup of sour cream.
- 2Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- 3Pour the batter into an 8-inch springform pan lined with parchment paper and bake at 325°F for about 35 minutes.
- 4Let the cheesecake cool for about 15 minutes and loosen the edges with a knife to prevent cracking.
- 5Chill the cheesecake in the refrigerator for at least 4 hours before assembling the cake.
- 6Prepare the carrot cake batter by combining 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 cup of packed brown sugar, 1 ½ teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, 1 cup of oil and ½ cup of melted butter.
- 7Beat in 4 eggs one at a time and 1 tablespoon of vanilla extract until just combined.
- 8Stir in 3 cups of grated carrots and pour batter into two greased and parchment-lined 8-inch cake pans.
- 9Bake the carrot cakes at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- 10Let the cakes cool in the pans for 10-15 minutes, then loosen the edges with a knife and invert onto a cooling rack.
- 11Prepare the frosting by beating together 8 oz of softened cream cheese, ½ cup of softened butter, 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and 3 cups of powdered sugar until smooth.
- 12Beat in 1 Tablespoon of heavy whipping cream on high speed for 30 seconds.
- 13Level the tops of the cooled carrot cakes.
- 14Assemble the cake by placing one carrot cake layer on a cake platter, topping it with a layer of frosting, then the cheesecake, another layer of frosting, and the second carrot cake layer.
- 15Frost the entire cake with a thin layer of frosting on the sides and a thicker layer on top.
Ingredients
- 24 oz cream cheese
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 cup full-fat sour cream
- 3 large eggs
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup vegetable oil
- 0.5 cup unsalted butter
- 4 large eggs
- 1 Tablespoon vanilla extract
- 3 cups grated carrots
- 8 oz cream cheese
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 0.25 teaspoon table salt
- 3 cups powdered sugar
- 1 Tablespoon heavy cream
Equipment
8” springform panTwo 8” cake panselectric mixerwhiskknifecake platter
Tips
- The cheesecake will need to chill for at least 4 hours (preferably overnight) and up to 2-3 days before it can be used in the cake.
- I like to prepare my cheesecake a day in advance of assembling.
- If you mix the batter too much after adding the eggs, you can end up having a mealy consistency or texture to the cheesecake.
- Also, you’re more likely to end up with cracks if you overbeat the eggs.
- Don't overbake your cheesecake or it can end up with kind of a mealy texture.
- When making a cheesecake, you want to be careful when you add the eggs because if you mix the batter too much after adding them, you can end up having kind of like a mealy consistency or texture to the cheesecake.
- Whenever I’m making cake, I always line the bottom with parchment paper, it just guarantees that the cake won’t stick.
- Carrot cakes do tend to dome a little bit on top sometimes, so I’m just going to level those off.
- I like to give a pretty thin layer of frosting on the sides and go a little bit heavier on top
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