Carrot and Cheesecake Layer Cake

September 11, 2017

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

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