1 ½cupscarrotsdiced or shredded in a food processor
1 ⅓cupsall-purpose flour
1 ½teaspoonsbaking powder
1 ½teaspoonground cinnamon
¼tea aspoon ground cloves
Cheesecake Filling Ingredients
3(8 ouncpackages cream cheesesoftened
1cupheavy whipping cream
Cream Cheese Frosting Ingredients
Preheat oven to 350 degrees. Spray two 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan before removing the cake from the pan.
Cream together cream cheese and sugar until smooth, with a hand-held mixer.
In a stand mixer, whip heavy cream until thick.
Stir whipped cream and vanilla into the cream cheese and sugar mixture until smooth.
Spray a 9-inch cake pan with non-stick spray, and insert a parchment circle on the bottom of the pan. Scoop cheesecake filling into the pan and press down to flatten it. Refrigerate for a couple of hours to overnight to firm up before assembling the cake.
To make the frosting, beat the butter and cream cheese in a medium-sized mixing bowl until smooth. Add in the powdered sugar and mix to combine, and then mix in the vanilla.
Using a cake leveler, level both carrot cake layers so the cake layers are flat.
To assemble the cake, place the first layer top-side down on a cake plate. Top it a small amount of icing, and then the cheesecake layer. Follow that up with another small amount of frosting, and then the final carrot cake layer, top-side down. Decorate the top of the cake with icing, as desired.
Optional toppings to add to the top of the cake: walnuts, caramel, carrots, or strips of carrots.