Carrot Cake Cheesecake Cake

Ingredients:

For the Carrot Cake layer:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cheesecake layer:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. To make the carrot cake layer, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the sugar, oil, and eggs together until smooth. Gradually add the dry ingredients and mix until just combined. Stir in the grated carrots and chopped walnuts, if using.
4. To make the cheesecake layer, in a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs and vanilla and beat until just combined.
5. Divide the carrot cake batter evenly between the two prepared cake pans. Pour the cheesecake batter on top of the carrot cake batter, spreading it evenly.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans.
7. To make the cream cheese frosting, in a large bowl, beat the cream cheese and butter together until smooth. Gradually add the confectioners’ sugar and vanilla extract and beat until creamy.
8. Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second cake layer on top of the frosting and spread a generous layer of frosting over the entire cake.
9. Serve and enjoy your delicious Carrot Cake Cheesecake Cake!