Carrot Cake Cheesecake Layer (Print Version)

# Ingredients:

→ Carrot Cake

01 - 2 cups grated carrots
02 - 1 cup brown sugar
03 - ¾ cup granulated sugar
04 - ¾ cup vegetable oil
05 - 4 large eggs
06 - 1 teaspoon vanilla extract
07 - ½ cup sour cream
08 - ½ cup chopped pecans (optional)
09 - 2½ cups all-purpose flour
10 - 1½ teaspoons baking soda
11 - ½ teaspoon ground nutmeg
12 - 1 teaspoon baking powder
13 - ½ teaspoon salt
14 - 2 teaspoons ground cinnamon

→ Cheesecake Filling

15 - ½ cup granulated sugar
16 - 2 packages (8 oz each) cream cheese, softened
17 - 1 large egg
18 - 1 teaspoon vanilla extract

→ Cinnamon Cream Cheese Icing

19 - 3 cups powdered sugar
20 - 8 oz cream cheese, softened
21 - 1 teaspoon ground cinnamon
22 - ½ cup unsalted butter, softened
23 - 1 teaspoon vanilla extract
24 - 2-3 tablespoons milk (adjust for consistency)

→ Optional Garnish

25 - Cinnamon for dusting
26 - Extra chopped pecans

# Instructions:

01 - Set your oven to heat to 350°F (175°C). Coat two 9-inch cake pans with nonstick spray, then add a circle of parchment to the base of each to make transferring the cake easier.
02 - Grab a medium mixing bowl. Toss in flour, baking soda, baking powder, nutmeg, salt, and cinnamon. Stir it all up until it looks evenly blended. Set aside for later.
03 - In a big bowl, use an electric mixer to combine the vegetable oil, both kinds of sugar, and eggs. Beat in the eggs one at a time so they mix smoothly. Finish it off by stirring in vanilla.
04 - Stir the grated carrots, sour cream, and optional pecans into the wet stuff. Slowly add the powdered mixture, stirring just until it’s all combined. Don’t stir too much!
05 - Cream the softened cream cheese in a separate small bowl, then mix in sugar until combined. Stir in the egg and vanilla until it has a creamy texture.
06 - Pour half the carrot cake batter into the pans, spreading it out evenly. Add all the cheesecake filling to both pans and leave a little edge space. Pour the rest of the batter over the top to cover the cheesecake layer.
07 - Pop the cakes in the oven for about 30-35 minutes. Check with a toothpick in the middle—it’s done if it comes out mostly clean with a few crumbs clinging on.
08 - Let the baked layers rest in their pans for a quarter hour, then slide a knife around the edges and carefully flip them onto cooling racks. Let them cool completely before you frost.
09 - With a mixer, beat together the softened cream cheese and butter until it’s nice and smooth. Gradually mix in powdered sugar, cinnamon, and vanilla. Add the milk one spoonful at a time till the texture feels right.
10 - Start by placing one cake layer on your serving plate. Cover the top with some icing. Place the second layer on top and frost the whole thing, including the sides, with the rest of the icing.
11 - To top it all off, sprinkle chopped pecans and a hint of cinnamon over the cake, if you want.
12 - Pop the cake in the fridge for at least 30 minutes so the frosting firms up. When serving, let each slice warm up at room temp for about 15 minutes first for the best taste.

# Notes:

01 - Each slice reveals a dreamy layer of hidden cheesecake.
02 - Freshly grated carrots work way better than bagged shreds for flavor.
03 - Because of all that cream cheese, store the cake in the fridge to keep it fresh.
04 - This cake tastes even better the next day, so feel free to bake it ahead.

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