Carrot Cake Cheesecake

Carrot Cake Cheesecake By The Righteous Kitchen

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What happens when you cross a classic, spiced homemade Carrot Cake with Fresno Jason‘s legendary California Cheesecake? You get a massive, 11 pound masterpiece that is destined to steal the show! 

This layered showstopper is wildly popular in my family. So popular in, in fact, that people have been caught slicing off pieces and hiding them in their rooms just to secure a second helping. One relative even threatened to grab the whole cake and run straight down the street with it!

I had to rush and share a slice with family right away, just to make sure they tasted it, in person, before seeing it break the internet, on social media. 

CARROT CAKE CHEESECAKE 

CARROT CAKE 

INGREDIENTS: 
2 Cups (255 grams) all-purpose flour 
2 Cups (450 grams) sugar 
2 Teaspoons baking soda 
2 Teaspoons cinnamon 
1/2 Teaspoon salt 
3 Eggs 
3/4 Cup (160 grams) vegetable oil 
3/4 Cup (180 grams) buttermilk 
2 Teaspoons vanilla 
2 Cups (230 grams) carrots, peeled, finely grated 
1 (15 oz) Can crushed pineapple, drained 
3 1/2 Oz coconut 
1 Cup walnuts, finely chopped (optional) 
1 Cup raisins (optional) 

TO PREPARE CARROT CAKE: 
Preheat oven to 350. Grease, and line with parchment paper, 2 (8” X 3”) cake pans. Place prepared pans on a baking tray. Set aside. In a large mixing bowl, whisk flour, sugar, baking soda, cinnamon, and salt. Set aside. In a medium mixing bowl, whisk eggs, oil, buttermilk, and vanilla. Using a rubber spatula, stir wet ingredients into dry ingredients, to combine. Fold in carrots, pineapple, coconut, nuts and raisins. Divide batter into prepared pans. Bake on the center rack, of a preheated oven, for 50 minutes, or until cake tests done: cake tester comes out clean, cake just starts to pull from edge of pan, cake springs back when lightly pressed with your finger. Release cake from pan. Wrap layers with plastic wrap. Freeze layers. Working with frozen cake makes for a sturdier constructed cake, that is much easier to frost. 

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CHEESECAKE 

FILLING: 
1/3 Cup flour 
1 ½ Cups sugar 
5 (8 ounce) Packages Philadelphia cream cheese, room temperature 
¾ Cup sour cream, room temperature 
3 Whole eggs + 2 egg yolks, scrambled, room temperature 
1 Teaspoon vanilla 

TO PREPARE CHEESECAKE: 
Grease and line 2 (8” X 3”) cake pans with parchment. Preheat oven to 275. Sift flour and sugar, in a small bowl. Set aside. In a large mixer, blend cream cheese and sour cream, until smooth. Beat in flour mixture. Stir in eggs and vanilla. Pour batter into prepared cake pans. Run a butter knife through batter, to release air bubbles. Level batter with an offset spatula. Bake for 60 - 65 minutes; until middle of cheesecake is firm. Cool cheesecake to room temperature. Chill completely. Wrap with plastic wrap. Freeze, until ready to assemble. 

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CREAM CHEESE FROSTING 

INGREDIENTS: 
2 (8 ounce) Packages cream cheese, room temperature 
1 Cup butter, room temperature 
2 Teaspoons vanilla extract (optional) 
2 Pounds powdered sugar 

TO PREPARE CREAM CHEESE FROSTING: 
Beat cream cheese and butter, until completely smooth. Stir in flavoring. Stir in the powdered sugar. Scrape down the mixing bowl. Beat on high, 1 minute. This is enough frosting to decorate the cake, simply. If you want to add piping, add the following: 1 (8 ounce) package cream cheese, 1/2 cup butter, 1 teaspoon vanilla, and 1 pound powdered sugar.

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APRICOT PINEAPPLE FILLING: 
1 Cup Jarred apricot pineapple preserves 
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COCONUT FLAKES:

INGREDIENTS:
3 1/2 Ounces flaked sweetened coconut, toasted 

TO PREPARE COCONUT: 
Preheat oven to 350. Spread coconut on a 9” X 13” baking tray. Bake, and flip coconut every 2 minutes, until browned. About 5 minutes. 
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TO ASSEMBLE: 
Cut each cake layer in half. Place on cake board, in this order: 
        Carrot Cake 
        Cream Cheese Frosting 
        Apricot Preserves 
        Cheesecake 
        Apricot preserves 
        Cream Cheese Frosting 
        Carrot Cake 
        Cream Cheese Frosting 
        Apricot Preserves 
        Carrot Cake 
        Cream Cheese Frosting 
        Apricot Preserves 
        Cheesecake 
        Cream Cheese Frosting 
        Apricot Preserves 
        Carrot Cake 
Place dowels in cake, if desired. (It wasn’t necessary on this cake because it was assembled frozen, and the cheesecake layers are sturdy. Also, the cream cheese frosting is stable, and wasn’t applied too thick.) Crumb coat cake. Refrigerate 15 minutes, for frosting to set. Decorate with Cream Cheese Frosting, and flaked coconut. Weighs 11 pounds 1 ounce.

Source & Citation:* • *Original Creator: The Righteous Kitchen* • *Official URL: https://therighteouskitchen.com* • *Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.*