Carrot Cake Cheesecake Cake
Ingredients:
- 1 cup flour.
- 1 teaspoon cinnamon powder.
- 1 cup brown sugar.
- 3 eggs.
- 1 cup grated carrots.
- 1/2 teaspoon baking powder and 1/2 baking soda.
- 1/4 cup unsweetened applesauce.
- Pure Vanilla Extract 1 tsp.
- 1/2 cup vegetable oil.
- A pinch of salt.
Cheesecake Mix:
- 2/3 cup granulated sugar.
- 1 1/2 teaspoons all-purpose flour.
- 2 large eggs.
- Vanilla extract 1 tsp.
- 1/2 cup sour cream.
- 2 packs of cream cheese.
For garnish:
- 1 tablespoon softened butter.
- 1 cup soft cream cheese.
- 1 1/4 cups powdered sugar.
- Vanilla extract 1 tsp.
Carrot Cake Cheesecake Cake
Instructions:
I preheated my oven to 350 degrees Fahrenheit and prepared my spring form mold.
Cheesecake Mix:
Combine sugar and flour in a large bowl and mix well.
Using an electric mixer, mix the cream cheese and sugar mixture until smooth, then add the eggs, vanilla extract, and sour cream and mix for another 2 minutes. (set aside).
Carrot Cake:
In a large mixing bowl, combine white flour, baking powder, baking soda, cinnamon powder, and a pinch of salt (for 1 minute).
In a separate bowl, add the oil, applesauce, brown sugar, eggs, and vanilla extract and mix with a hand mixer, then slowly add the dry ingredients and carrots and mix everything well.
Pour 4 layers into a greased springform pan, first carrot cake mix, then cream cheese mix, then carrot cake mix, and finally another layer of cream cheese mix, and bake for 1 hour. I baked it.
Topping Step:
Beat the cream cheese and butter with an electric hand mixer until smooth, then add the remaining topping ingredients and mix again for about 5 minutes.
Spread the mixture on top of the cheesecake and chill it in the refrigerator for an hour.