Carrot Cake Cheesecake
INGREDIENTS
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For the Carrot Cake Layers
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2 cups (about 250 grams) unbleached all-purpose flour, such as Gold Medal® or King Arthur Flour®, when using dip and sweep method, plus additional for dusting cake pans
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1 cup (about 200 grams) granulated sugar
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1 cup (about 200 grams) firmly packed light brown sugar
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1 teaspoon (4.8 grams) baking powder
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1 teaspoon (4.8 grams) baking soda
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1¼ teaspoons (6 grams) kosher salt (or 1 teaspoon sea salt or table salt)
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1½ teaspoons ground cinnamon, such as McCormick®
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½ teaspoon ground allspice, such as McCormick®
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¼ teaspoon freshly grated whole nutmeg
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1 cup (about 220 grams) organic cold-pressed sunflower oil (or favorite nut or vegetable oil)
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4 large eggs (mine were 204 grams total w/o shells)
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2 teaspoons pure vanilla extract, such as Nielsen-Massey®
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3 cups (about 300 grams) grated carrot, about 4 large carrots
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¾ cup (90 grams) shredded sweetened coconut, such as Baker’s® Angel Flake®
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½ cup (122 grams) chopped fresh pineapple or drained crushed pineapple, such as Dole®, from an 8-ounce can
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Butter or favorite cooking oil, for greasing cake pans
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For the Cream Cheese Buttercream
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1 (8-ounce) package (226 grams) cream cheese, such as Philadelphia®, softened
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1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
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2½ teaspoons pure vanilla extract, such as Nielsen-Massey®
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4 to 4½ cups (480 to 540 grams) confectioners’ sugar, sifted (spooned into cup, leveled off & then sifted)
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