Desserts

Carrot and Cheesecake Layer Cake

17

Moist carrot cake with a hidden cheesecake layered. We topped this with tangy cream cheese frosting and coconut.

8
For the Cheesecake Layer
2 (8-ounce) packages cream cheese, to room temperature
2/3 cup granulated sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
Butter or favorite cooking oil, for greasing spring form pan
For the Carrot Cake Layers
2 cups unbleached all-purpose flour, plus additional for dusting cake pans
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1¼ teaspoons kosher salt (or 1 teaspoon sea salt or table salt)
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon freshly grated whole nutmeg
1 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
3 cups grated carrot, about 4 large carrots
¾ cup shredded sweetened coconut
½ cup chopped fresh pineapple or drained crushed pineapple
Butter or favorite cooking oil, for greasing cake pans
For the Cream Cheese Buttercream
1 (8-ounce) package cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2½ teaspoons pure vanilla extract
4 to 4½ cups confectioners’ sugar, sifted
Shredded sweetened coconut, to decorate top of cake
Freshly grated whole nutmeg, to dust top of cake
Prepare the Cheesecake Layer: Arrange oven racks to lower and middle positions and preheat oven to 325ºF. Place a 9x13-inch baking dish or pan on the lower rack of oven and fill it halfway with water. The...
See the full directions on my site
Nutritions

Calories
1181

Sodium
1005mg
41% DV

Fat
85g
132% DV

Protein
12g
25% DV

Carbs
92g
31% DV

Fiber
5g
22% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV