Ingredients

• 2 cups of granulated sugar
• 1 cup canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 2 cups of grated carrots

FOR THE CHEESE CAKE LAYER:

• 2 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/4 cup sour cream
• 1/3 cup heavy whipping cream

FOR THE GLAZE:

1 cup unsalted butter, softened

1 package (8 oz.) cream cheese, softened

1 tablespoon vanilla extract

1/4 cup heavy cream

4 cups of powdered sugar

1 cup of chopped walnuts

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How to do it :

First prepare the cheesecake layer. This can be done early in the day or the night before. If you freeze the cheesecake, you can store it for 1-2 weeks in the freezer.

Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the saucepan. Place it in the bottom 2/3 of the oven! Let it preheat in the oven.

Prepare a 9-inch springform pan by wrapping the bottom of the pan (outside) with a double layer of aluminum foil. Line the bottom (inside) with a circle of parchment paper.

Beat the cream cheese with the granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.

Stir in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place the tray in the center of the preheated roasting pan in the oven, making sure not to spill any water.

Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake rest in the oven for an additional 30 minutes. Remove and cool completely on the counter.

When cool, remove the outer part of the springform pan and place in the freezer for several hours or overnight. I put it in the freezer for about 2 hours. If using within 24 hours, feel free to refrigerate the cheesecake!

FOR THE CARROT CAKE LAYERS:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.

In a large bowl, combine the sugar, oil, and eggs until blended. Add the flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add the grated carrots. Pour into prepared cake pans.

Bake for 30 minutes. Cool on a wire rack for ten minutes. Remove them from the pans and let them cool completely.

FOR THE GLAZE:

In a large bowl, combine cream cheese and butter. Beat with attached whisk for 3 minutes. Add the sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Add the chopped walnuts.

To assemble the cake, lay out a layer of carrot cake. Add the cheesecake then top with the second layer of carrot cake. Pipe it over the frosting, first on the sides and then on top!

Store in the refrigerator, covered, for up to 3 days. ENJOY