Recipe: Carrot Cake-Cheesecake Layer Cake


Carrot Cake
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
20 oz cream cheese softened
3/4 cup sugar
1 cup of sour cream
3 tablespoons all-purpose flour
3 eggs, lightly beaten
1 teaspoon vanilla extract

Vanilla Buttercream Frosting
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons milk


Carrot Cake Layers:
1) In a large mixing bowl, combine the eggs, sugar, and oil. Combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; beat into the egg mixture. Stir in carrots.

2) Pour into two greased and lined 9-in. round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Let cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely.

Cake may be made one day in advance. Keep covered in refrigerator.

Vanilla Buttercream Frosting:
1) With a mixer, cream butter until light and fluffy. Slowly beat in sugar and vanilla. Add enough milk to achieve desired consistency.
Cheesecake Layer:
1) In a mixing bowl, beat cream cheese and sugar until smooth. Beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined.

Avoid overbeating at this step. If too much air is beaten into the mixture, the cheesecake will puff during baking, then collapse and split when cooled.

2) Pour into a 9-in greased, lined springform pan. Put pan onto a baking sheet. Bake at 325 degrees for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

3) Freeze overnight. Remove sides of pan.

Prepare cheesecake layer on the day or night before the cake layers. This will make for less time in the kitchen the day you bake and assemble the cake.


1) Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread about 3 tablespoons of frosting evenly over top of the cake layer.

2) Remove cheesecake layer from the freezer. Release cheesecake by removing sides of pan. Carefully, slide a hot, dry knife under the cheesecake, and slide knife around the circumference, to release it from bottom of springform pan.

3) If necessary, trim cheesecake to match the size of the cake layers.

4) Place cheesecake layer on top of the first cake layer. Spread 3 tablespoons frosting over top of cheesecake. Place second cake layer on top of the cheesecake layer. Spread frosting over top and sides of cake neatly and evenly. You may do a crumb coat and chill the cake for 30 to 45 minutes before completing the icing, if desired.

After frosting the layered cake it is best to chill it until firm, about 1 to 2 hours. Chilling, before slicing the cake, will yield neater cake slices for a better plated presentation.


( Image: WickedGoodKitchen )

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03.29.13  12:00PM    BRIGID


Categories: cake, baking, Easter, sweets, dessert

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