(Bakery Style Carrot Cake Cheesecake Cake

• Vegetarian

• Produce

  • 3 cups Carrots
  • 1/2 cup Pineapple, canned

• Refrigerated

  • 6 Egg, large

• Condiments

  • 7 tsp Vanilla extract or vanilla spread

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1 tbsp Cinnamon, ground
  • 2 1/2 cups Powderd sugar
  • 1 2/3 cup Sugar
  • 1 tsp Table salt

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 3/4 cup Walnuts
  • 1 1/2 cups Walnuts, Ground

• Dairy

  • 1/2 cup Butter
  • 4 8-ounce packages Cream cheese
  • 1/3 cup Heavy whipping cream
  • 1/3 cup Sour cream

Found on foodfolksandfun.net

Description

Ingredients

• 2 8-ounce packages cream cheese, softened to room temperature
• ⅔ cup sugar
• 2 large eggs, at room temperature
• ⅓ cup sour cream
• ⅓ cup heavy whipping cream
• 3 Teaspoons vanilla extract or vanilla paste
• 2 Cups all-purpose flour
• 1 cup sugar
• 1 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 tablespoon ground cinnamon
• 1 cup vegetable oil
• 4 large eggs, at room temperature
• 3 Teaspoons vanilla extract or vanilla paste
• 3 Cups freshly-grated carrots
• ½ cup canned crushed pineapple, drained
• ¾ cup walnuts, chopped into pieces
• 2 8-ounce packages cream cheese, softened to room temperature
• ½ cup butter, softened to room temperature
• 2 ½ Cups powderd sugar, sifted
• 1 teaspoon vanilla extract or vanilla paste
• 1½ Cups ground walnuts

Directions

• Arrange oven racks by placing one at the lowest position and the other at the second-lowest position. Fill a 9x13-inch metal pan half full with water and place on the lowest oven rack and preheat to 325 degrees F. Grease a 9-inch springform pan with cooking spray and set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until creamy and no more lumps, about 1 minute. With the mixer still running add the sugar in slowly and beat until fully incorporated. Add the eggs and beat until blended. Add the sour cream, heavy cream, and vanilla; mixing until fully incorporated and smooth. Stop the mixer and scrape down the sides of the bowl. Pour batter into the prepared pan smooth into an even layer. Place on the second-lowest rack and bake for 40-45 minutes, or until the cheesecake is set and the middle jiggles slightly.
• Run a paring knife around the edge of the cheesecake to loosen it from the sides of the pan. Place the cheesecake on the wire rack and cool completely, about 90 minutes. Once the cheesecake is cool, wrap in foil and freeze for at least 4 hours or overnight.
• Place oven rack in the center position of the oven and preheat to 325-degrees F. Grease two 9-inch round cake pans with cooking spray. Line the cake pans with parchment paper and spray the paper linging with cooking spray.
• Using a stand mixer fitted with the paddle attachment, mix flour, sugars, baking powder, baking soda, salt and cinnamon on low speed until combined. Add the oil, eggs, and vanilla and mix on low until combined, then increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the carrots, pineapple, and walnuts and mix until evenly distributed. Evenly distribute the batter between the prepared 9-inch pans (just under 3 cups of batter per pan) and smooth into even layers.
• Bake both pans on the center rack for 40-45 minutes, or until a toothpick inserted comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Run a butter knife around the edges of the pans to loosen the cakes. Invert the pans, remove the parchment paper, and place the cakes in the wire rack to cool completely, about 90 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 30 seconds. Add the butter and beat until just incorporated and smooth, about 15-30 seconds (DO not over-mix!). Add the powdered sugar and vanilla and mix just until blended and smooth (again, dont over-mix).
• Remove the cheesecake from the freezer, remove the foil, and let sit at room temperature for 10 minutes. Place one of the carrot cake layers on a cake pedestal lined with parchment squares.
• Remove the cheesecake from the springform pan (running a paring knife along the bottom edge of the pan as needed to loosen the cheesecake) and place on a cutting board. Using a paring knife, trim the cheesecake to fit between the layers of carrot cake.
• Place the cheesecake on top of the carrot cake and top with the remaining carrot cake layer. Frost with a thin crumb coat and chill in the refrigerator for 30 minutes.
• Ice the cake with the remaining icing and gently press the walnuts onto the sides of the cake. {Note: I reserved ¼ cup of the icing to tint orange and green to pipe carrots onto the top of the cake, this is optional). Remove the parchment squares, cover the cake and chill in the refrigerator until ready to serve.
• Cake can be covered and stored in the refrigerator up to 5 days.