SKYSCRAPER CARROT CAKE

PIN THIS RECIPE to any of your relevant boards if you want to make it later...

Advertisements

Prep Time: 1 hr 30 mins | Cook Time: 1 hr | Total Time: 2 hrs 30 mins | Yield: 16 Servings

This cake may be a lot of effort, but I promise you that it is worth it! Try this recipe and make sure to follow all the steps that I have listed for they will guide you to perfection! Have a great day, friends. Enjoy!

Ingredients:

CARROT CAKE:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

3/4 teaspoon salt

1 teaspoon baking soda

1/2 cup dark raisins; boil raisins about 15 minutes in boiling water until plump and drain and place on paper towel

5 large Eggs

2 cups sugar

1 cup vegetable oil

1/4 cup heavy cream

1 tablespoon vanilla

2 cups finely grated carrots

3/4 cup minced apples

3/4 cup chopped walnuts or pecans (we prefer pecans)

FROSTING:

3 package cream cheese; 8 oz. each

2 stick unsalted butter

3 cups confectioners’ sugar

1 tablespoon vanilla

1/4 cup heavy cream, whipping

CHEESECAKE

3 package cream cheese; 8 oz each

1 1/3 cups sugar

3 tablespoons cornstarch

1 tablespoon vanilla

3 large Eggs

2/3 cup heavy cream

Directions:

For the Cheesecake:

Spread melted butter in the bottom of a 9-inch pan, then cover the outside part with foil.

Add cream cheese, cornstarch, and sugar into a mixing bowl. Beat until well mixed.

Add the rest of the cream cheese and beat until well mixed.

Add the rest of the sugar and vanilla, then beat until well mixed.

Add the eggs gradually and beat every addition until well mixed.

Transfer the batter into the prepared pan and spread it evenly.

Put it into a large shallow pan with 1-inch hot water.

Place it inside the oven and bake for 1 1/4 hours at 350 degrees F.

Remove the cake from the shallow pan, then place it onto a wire rack and allow it to cool completely.

Cover the cake with plastic wrap, then place it inside the fridge to chill for at least 4 hours.

For the Carrot Cake:

Prepare the oven and preheat to 162 degrees C or 325 degrees F.

Brush with melted butter three 9-inch round cake pans, then line with parchment paper.

Add the sifted flour, cinnamon, baking powder, baking soda, and salt into a mixing bowl. Whisk until well combined.

In a small pan, add raisins and boiling water. Cover and allow the raisins to soak for about 20 minutes. Drain and place the raisins onto paper towels.

In a mixing bowl, add eggs and beat until creamy.

Add sugar and beat until well mixed.

Add oil, cream, and vanilla. Beat until well blended.

Add the flour mixture and stir until well mixed.

Add apples, carrots, raisins, and walnuts. Stir until just mixed.

Fill each cake pan with the batter and spread it evenly.

Place them inside the preheated oven and bake for 45 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the cakes to cool completely at room temperature.

Wrap with plastic wrap, then place them inside the fridge to chill for at least 2 hours.

For the Frosting:

Combined butter and cream cheese until well blended.

Add vanilla and sugar, then beat until well mixed.

Add the cream and beat until the mixture becomes smooth.

To Assemble:

Put one carrot cake onto a cake stand.

Spread frosting over the cake.

Put the cheesecake over the carrot cake.

Put the second carrot cake over the cheesecake.

Frost the carrots cakes all over.

Garnish with coarse crumbs.

Serve and enjoy!

Advertisements

PIN THIS RECIPE to any of your relevant boards if you want to make it later...