Carrots Cake With Cheesecakes

Chef khanyisiles carrot cake cheesecake makes a great Easter desserts. You get the moist of carrot cake and creamy cheesecake in every bite.

 Ingredients 

 3 packages of cream cheese, each 8 ounces, at room temperature Camembert cake 1 cup white sugar

 four hefty eggs 1 quart of sour cream ½ teaspoon vanilla extract

 3 tablespoons all-purpose flour

 

Carrot Cake

 ¾ cup packed dark brown sugar

 1/3 cup of canola oil 1 egg

 1 cup all-purpose flour

 ¾ teaspoon ground cinnamon

 ½ teaspoon baking powder

 ½ teaspoon salt

 1 cup grated carrots

 ⅓ cup chopped walnuts

 Frosting

 2 cups confectioners' sugar

 4 ounces cream cheese

 1 teaspoon almond extract

 Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place onto the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.

 Make the cheese cake: beat cream cheese in a large bowl with an electric mixer on high speed until fluffy. Add sugar and beat on medium-low speed for 2 minutes. Beat in eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set aside.

 

Make the carrot cake : beat brown sugar and oil in a second large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes. On low speed, incorporate the flour, cinnamon, baking powder, and salt.

Fold in carrots and walnuts.

 Pour cheesecake batter over the carrot cake batter that has been spread into the pan that has been prepared. Place cake into the preheated oven on the center rack (above the roasting pan with water). Bake until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Remove from the oven, place onto a wire rack, and let cool for 10 minutes.

 Run a knife around the edge of the pan to loosen cake, then let cool to room temperature, about 50 minutes. Refrigerate until completely chilled, 8 hours to overnight.

 

Make the frosting: Beat confectioners' sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.

 Remove the ring of the pan. Cover the chilled cheesecake layer with frosting.