You have no idea how glad I am we stopped to make this.  We both bonded over our love for carrot cake as well as cheesecake while making this.  Although our grand kids were on our minds and we could not stop talking about them, we positively loved everything about this dessert.  It has cakey carrot goodness, layered between a big luscious creamy cheesecake.  I mean, does anything sound more appetizing than that? Yeah, I did not think so.  This is the absolute best I have ever tried and I cannot wait to make another one to dig right in (yeah, we ate the whole cake in two days)…

Check out what our friends over at Shugary Sweets had to say about this:

“Layers of homemade carrot cake, a cheesecake center and it’s all topped with a delicious cream cheese frosting!”

Okay, once again… Does anything sound better than this?! I mean, this is the very best combination of flavors I have seen in a very long time!

Ingredients

FOR THE CARROT CAKE LAYERS:

2 cups Domino granulated sugar

1 cup canola oil

4 large eggs

2 cups Gold Medal 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) Philadelphia cream cheese, softened

1 cup granulated Domino sugar

1/4 tsp kosher salt

2 large eggs

1/4 cup Daisy sour cream

1/3 cup heavy whipping cream

FOR THE FROSTING:

1 cup Land O’ Lakes unsalted butter, softened

1 package (8 oz) Philadelphia cream cheese, softened

1 Tbsp vanilla extract

1/4 cup Land O’ Lakes heavy cream

4 cups Domino powdered sugar

1 cup chopped pecans

Instructions

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 spring form 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!

FOR THE CARROT CAKE LAYERS:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.

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.

Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.

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.

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!

Enjoy!

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Quick Tip: Store in the refrigerator, covered, for up to 3 days.

Thanks again to Shugary Sweets for this amazing recipe.