CARROT CAKES


INGREDIENTS:

FOR THE CARROT CAKE LAYERS:

2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
2 cups shredded carrots

FOR THE CHEESECAKE LAYER:

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 tsp kosher salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream

FOR THE FROSTING:

1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 Tbsp vanilla extract

FOR THE FROSTING:

1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 Tbsp vanilla extract
1/4 cup heavy cream
4 cups powdered sugar
1 cup chopped pecans

DIRECTIONS:

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.
    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.
    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.

    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.
    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.

    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.
    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!