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    Carrot Cake Cheesecake Cake ~ Bakery Style

    Serves 10-12


    3 Wire cooling racks


    3 cups Carrot
    1 Carrot
    1/2 cup Pineapple or drained crushed pineapple, fresh


    6 Egg, large

    Baking & Spices

    2 cups All-purpose flour, unbleached
    1 tsp Baking powder
    1 tsp Baking soda
    1 cup Brown sugar, firmly packed light
    4 cups Confectioners' sugar
    1 2/3 cup Granulated sugar
    1 1/4 tsp Kosher salt
    1/2 tsp Mccormick allspice, ground such as
    1 1/2 tsp Mccormick cinnamon, ground such as
    1 Metal angled or offset icing spatula
    1 Metal icing spatula
    1/4 tsp Nutmeg, whole
    1 Nutmeg, whole
    5 1/2 tsp Vanilla, pure such as

    Oils & Vinegars

    2 Butter or favorite cooking oil
    1 cup Sunflower oil, organic

    Nuts & Seeds

    3/4 cup Coconut, sweetened
    1 Coconut, sweetened
    1 1/4 cups Walnuts

    Bread & Baked Goods

    1 9-inch cardboard cake, round
    1 Cake turntable
    2 Insulated cake strips


    1 cup Butter, unsalted
    3 (8-ounce) packages Cream cheese, such as
    1/3 cup Dairy sour cream
    1/3 cup Heavy whipping cream

    Tools & Equipment

    1 Wax paper


    Two 9-inch by 1½- to 2-inch round cake pans
    One 9-inch springform pan
    Piping bag, coupler and no. 21 star decorating tip, not necessary if no piping is desired
    • Shelby Fuller

      Carrot Cake Cheesecake Cake Bakery Style - Moist carrot cake with a creamy cheesecake layer and the best cream cheese buttercream! | | #dessert #recipe

    • Holly Smith

      Carrot Cheesecake Cake -Moist carrot cake with a creamy cheesecake layer and the best cream cheese buttercream!

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