in

Carrot Cake Cheesecake Cake

Ingredients:

For the Carrot Cake Layer:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1 1/2 cups vegetable oil

4 large eggs

2 teaspoons vanilla extract

3 cups grated carrots

For the Cheesecake Layer:

24 ounces cream cheese, at room temperature

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 ounces cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

4 cups powdered sugar

2 teaspoons vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, beat together the sugar, oil, eggs, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the grated carrots.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let cool for 10 minutes before removing them from the pans. Let the cakes cool completely on a wire rack.

For the cheesecake layer, in a large bowl, beat the cream cheese and sugar until smooth.

Beat in the eggs, one at a time, and then the vanilla extract.

Pour the cheesecake mixture over one of the cooled carrot cake layers.

Place the second carrot cake layer on top of the cheesecake layer.

For the cream cheese frosting, beat together the cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla extract, and beat until well combined.

Spread the cream cheese frosting over the top and sides of the cake.

Chill the cake in the refrigerator for at least 1 hour before serving.

Enjoy!

Mississippi Roast

Beef & Barley Soup