For the cheesecake layer:
2 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
1/8 teaspoon salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
For the cream cheese frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk together the oil and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the grated carrots, crushed pineapple, and shredded coconut.
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
For the cheesecake layer, beat the cream cheese, sugar, and salt in a large bowl until smooth. Beat in the eggs one at a time. Add the sour cream, heavy whipping cream, and vanilla extract and beat until well combined.
Pour the cheesecake batter into a greased and floured 9-inch springform pan. Bake at 325°F for 40-45 minutes, or until the cheesecake is set. Remove from the oven and let cool on a wire rack.
For the cream cheese frosting, beat the cream cheese and butter in a large bowl until light and fluffy. Gradually add the powdered sugar and vanilla extract and beat until smooth.
To assemble the cake, place one carrot cake layer on a cake plate. Top with the cheesecake layer. Place the second carrot cake layer on top of the cheesecake layer. Frost the entire cake with the cream cheese frosting.
Chill the cake for at least 2 hours before serving. Enjoy!
