Carrot Cake Cheesecake Cake

Ingredients

For the Cheesecake Layer

• 2 (8-ounce) packages (452 grams) cream cheese,softened to room temperature
• 2/3 cup (about 132 grams) granulated sugar
• 2 large eggs
• 1/3 cup (80 grams) dairy sour cream,
• 1/3 cup (80 ml) heavy whipping cream
• 1 teaspoon pure vanilla extract,
• Butter or favorite cooking oil, for greasing springform pan
• For the Carrot Cake Layers
• 2 cups (about 250 grams) unbleached all-purpose flour, plus additional for dusting cake pans
• 1 cup (about 200 grams) granulated sugar
• 1 cup (about 200 grams) firmly packed light brown sugar
• 1 teaspoon (4.8 grams) baking powder
• 1 teaspoon (4.8 grams) baking soda
• 1 1/4 teaspoons (6 grams) kosher salt (or 1 teaspoon sea salt or table salt)
• 1 1/2 teaspoons ground cinnamon,
• 1/2 teaspoon ground allspice,
• 1/4 teaspoon freshly grated whole nutmeg
• 1 cup (about 220 grams) organic cold-pressed sunflower oil (or favorite nut or vegetable oil)
• 4 large eggs (mine were 204 grams total w/o shells)
• 2 teaspoons pure vanilla extract,
• 3 cups (about 300 grams) grated carrot, about 4 large carrots
• 3/4 cup (90 grams) shredded sweetened coconut,
• 1/2 cup (122 grams) chopped fresh pineapple or drained crushed pineapple, from an 8-ounce can
• Butter or favorite cooking oil, for greasing cake pans
• For the Cream Cheese Buttercream
• 1 (8-ounce) package (226 grams) cream cheese,softened
• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 2 1/2 teaspoons pure vanilla extract
• 4 to 4 1/2 cups (480 to 540 grams) confectioners� sugar, sifted (spooned into cup, leveled off & then sifted)
• For the Optional Cake Adornments
• 1 1/4 cups (about 138 grams) finely chopped walnuts, to decorate sides of cake
• Grated carrot, to decorate top of cake
• Shredded sweetened coconut, to decorate top of cake
• Freshly grated whole nutmeg, to dust top of cake

Directions

1. Find the directions for this divine cheesecake recipe at: "Wicked Good Kitchen".