What you may need to make this easy carrot cake with cheesecake :
FOR THE CARROT CAKE:
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
WHITE CHOCOLATE CHEESECAKE CENTER:
3 Tbsp water
2 tsp gelatine
190g cream cheese, softened
¼ cup caster sugar
50g white chocolate, melted
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PECAN CREAM CHEESE FROSTING:
A 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
How to make:
Preheat oven to 175*C. Grease and flour 9-inch cake pan.
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 pan.
Bake for 60 minutes. Cool on wire rack for 20 minutes.
Then remove from pan and cool completely.
Then cover the cake & store in fridge or cupboard
Place water in a small cup and add gelatine.
Mix until gelatine has dissolved.
Set aside while you prepare the filling.
Pour cream into a large bowl and whisk until soft peaks form. Set aside.
In another bowl, combine cream cheese and caster sugar and beat until smooth and creamy. Add gelatine and melted chocolate to cream cheese mixture. Beat until well combined.
Add cream and beat until well combined, being careful not to over mix it or this will push out the lightness from the cream.
Pour cheesecake filling into a 9-inch cake tin and place in fridge to set over night with covered cake over night.
PREPARING THE CAKE & 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.
THE MAKE OVER:
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!
Store in the refrigerator, covered, for up to 3 days.
Enjoy your easy carrot cake with cheesecake
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