Carrot Cake Cheesecake Cake
INGREDIENTS
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CINNAMON CHEESECAKE
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24 oz (678g) cream cheese, room temperature
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1 cup (207g) sugar
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3 tbsp (24g) all purpose flour
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1 cup (230g) sour cream
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1 tbsp vanilla extract
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2 tsp ground cinnamon
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4 large eggs, room temperature
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CARROT CAKE
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20 oz (575g) peeled raw carrots
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3/4 cup (168g) unsalted butter, room temperature
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1 1/2 cups (310g) sugar
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1/2 tsp vanilla extract
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3 tbsp (45ml) vegetable oil
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3 large eggs
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1 large egg white
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2 1/2 cups (325g) all purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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2 tsp ground cinnamon
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1 tsp ginger
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1/2 tsp nutmeg
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1/8 tsp cloves
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1/8 tsp all spice
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8 oz (227g) crushed pineapple, drained
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1 cup (73g) sweetened coconut flakes
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WHIPPED CREAM CHEESE FROSTING
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16 oz (452g) cream cheese, room temperature
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3 cups (720ml) heavy whipping cream, cold
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1 1/4 cups (144g) powdered sugar
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1 tbsp vanilla extract
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1 tsp ground cinnamon
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2 1/2 cups chopped pecans
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