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Carrot Cake Cheesecake Cake ~ Bakery Style

Wicked Good Kitchen
  • minutes
  • Serves 10 to 12

INGREDIENTS

3

Wire cooling racks

3 cups

Carrot

1

Carrot

1/2 cup

Pineapple or drained crushed pineapple, fresh

6

Egg, large

2 cups

All-purpose flour, unbleached

1 tsp

Baking powder

1 tsp

Baking soda

1 cup

Brown sugar, firmly packed light

4 cups

Confectioners' sugar

1 2/3 cups

Granulated sugar

1 1/4 tsp

Kosher salt

1/2 tsp

Mccormick allspice, ground such as

1 1/2 tsp

Mccormick cinnamon, ground such as

1

Metal angled or offset icing spatula

1

Metal icing spatula

1/4 tsp

Nutmeg, whole

1

Nutmeg, whole

5 1/2 tsp

Vanilla, pure such as

2

Butter or favorite cooking oil

1 cup

Sunflower oil, organic

3/4 cup

Coconut, sweetened

1

Coconut, sweetened

1 1/4 cups

Walnuts

1

9-inch cardboard cake, round

1

Cake turntable

2

Insulated cake strips

1 cup

Butter, unsalted

3 8 ounce packages

Cream cheese, such as

1/3 cup

Dairy sour cream

1/3 cup

Heavy whipping cream

1

Wax paper

Two 9-inch by 1½- to 2-inch round cake pans

One 9-inch springform pan

Piping bag, coupler and no. 21 star decorating tip, not necessary if no piping is desired