Cheesecake Factory Carrot Cake Cheesecake
INGREDIENTS
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Make cheesecake mixture and set it aside. Preheat oven to 350.
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Cheesecake:
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BEAT:
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TWO 8-OUNCE PACKAGES OF CREAM CHEESE
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2 EGGs
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1 C. SUGAR
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1/4 cup flour
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MAKE CARROT CAKE:
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2 cups coconut sugar (or use regular)
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1 1/3 cups vegetable oil
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1 teaspoon pure vanilla extract
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3 eggs
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2 cups flour (Use “Cup4Cup” brand to make it GF)
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2 teaspoons ground cinnamon
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2 teaspoons baking soda
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1 1/2 teaspoons kosher salt
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1 pound baby carrots, grated in food processor.
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Cream cheese Frosting:
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Beat on high until creamy:
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1 1/2c. confectioner’s sugar sifted
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4 ounces cream cheese
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2 Tablespoons butter
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1-2 tablespoons sour cream
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Once spread on top of cake, decorate with pecan halves, if desired and chill! Serve with whipped cream and salted caramel, of course!
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