This past weekend I celebrated my birthday and I had decided I needed to bake an EPIC cake! I first came across this amazingness of a cake while on Facebook with a link to Shugary Sweets and just knew this was THE cake to bake!
The recipe is below for those of you who want to give this a try…
2 230 gram packages cream cheese (softened)
1 cup sugar
1/4 teaspoon salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream
Carrot cake layers:
2 cups sugar
1 cup oil
4 large eggs
2 cups flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoon ground cinnamon
2 cups shredded carrots
Cream cheese icing:
1 cup unsalted butter (softened)
1 230 gram package cream cheese (softened)
1 tablespoon vanilla essence
1/4 cup heavy cream
4 cups icing
1 cup chopped pecans
For the cheesecake layer:
Prepare the cheesecake layer first as you’ll need to put it in the fridge/freezer once done.
Preheat oven to 160 degrees C. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven and allow it to preheat in the oven. Prepare 23cm springform pan by wrapping the outside bottom part of the pan with double layer of foil. Line the inside bottom 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 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. If using within 24 hours, just refrigerate.
For the carrot cake layers:
Preheat oven to 180 degrees C. Grease and flour two 23cm cake pans and 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 and then remove from the pans and cool completely
For the icing:
In a large mixing bowl, combine cream cheese and butter and beat for 3 minutes. Add in sugar, vanilla, and heavy cream and beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, place on layer of carrot cake then place the cheesecake on top and finally the second layer of carrot cake. Spread on the icing on the sides and top and decorate with leftover pecans. (I decided on a naked cake look and didn’t ice the sides.)
Store in the refrigerator, covered, for up to 3 days.