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Carrot cake cheesecake cake
Carrot cake cheesecake cake

Before you jump to Carrot cake cheesecake cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

Remember when the only individuals who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living much more eco-friendly we won’t be able to resolve the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, mainly in the kitchen.

You may well prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. Many people wrongly believe that doing the dishes by hand uses less energy than a dishwasher. Particularly if you make certain the dishwasher is full prior to starting a cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Green living is not that difficult. It’s about being functional, usually.

We hope you got benefit from reading it, now let’s go back to carrot cake cheesecake cake recipe. You can cook carrot cake cheesecake cake using 24 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare Carrot cake cheesecake cake:
  1. Get for the carrot cake:
  2. Get 2 cups granulated sugar
  3. Take 1 cup canola oil
  4. Prepare 4 large eggs
  5. Prepare 2 cups all-purpose flour
  6. Prepare 1 tsp baking soda
  7. Get 1 tsp baking powder
  8. Get 1/4 tsp kosher salt
  9. You need 2 tsp ground cinnamon
  10. Prepare 2 cups shredded carrots
  11. Provide for the cheesecake layer:
  12. Prepare 2 packages (8 oz) each) cream cheese, softened
  13. Take 1 cup granulated sugar
  14. Use 1/4 tsp kosher salt
  15. Use 2 large eggs
  16. Take 1/4 cup sour cream
  17. Provide 1/3 cup heavy whipping cream
  18. Take for the frosting:
  19. Use 1 cup unsalted butter, softened
  20. Prepare 1 package (8 oz) cream cheese, softened
  21. You need 1 tsp vanilla extract
  22. Take 1/4 cup heavy cream
  23. Provide 4 cups powdered sugar
  24. Use 1 cup chopped pecans
Instructions to make Carrot cake cheesecake cake:
  1. FOR THE CHEESECAKE LAYER: - - Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
  3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!
  8. FOR THE CARROT CAKE LAYERS: - - Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
  9. In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
  10. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.
  11. FOR THE FROSTING: - - In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  12. To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
  13. Store in the refrigerator, covered, for up to 3 days. ENJOY

Covered in a homemade cream cheese frosting, it's the perfect cake for Easter! Perfectly-spiced, incredibly moist carrot cake sandwiched around a rich layer of vanilla cheesecake and then frosted with a whipped cream cheese icing. This cake is pure decadence, but surprisingly refreshing, and is the perfect way to kick-start springtime. Inspired by The Cheesecake Factory version of this fabulous dessert. Although I admit I've never had before.

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