For Easter I decided I wanted to make a carrot cake – but with some sort of new twist. Off to Pinterest I went. I found this recipe: Carrot Cake Cheesecake Cake from Shugary Sweets. I knew that this was a little more involved, but I had the whole weekend to time it out. Plus, I love carrot cake, but I LOVE cheesecake so this was pretty much a win-win.
Olivia was very excited to get started! I followed the recipe exactly as given except I added raisins to the carrot cake and I did not put chopped pecans in the frosting. I did put them around the cake after it was frosted. Also, it says “heavy cream” for the frosting and “heavy whipping cream” for the cheesecake. I used heavy whipping cream for both (I have NO idea if they are really two different things!) I made the cheesecake first and once thoroughly cooled, I kept it in the refrigerator until I was ready to assemble all the layers.
It was a huge hit! Do you ever make cakes with a cheesecake layer in the middle? What are your favorite recipes? Leave me a comment and let me know. Many thanks to Shugary Sweets for helping me with my Easter baking!