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Ingredients
350F, three 4" springform pan
Carrot cake
1) 126g all-purpose flour
1) ½ tsp. (3g) baking soda
1) ½ tsp. (1g) cinnamon
1) ½ tsp. (4g) salt
2) 79g canola oil
2) 96g brown sugar
3) 1 large egg
4) 136g carrots, grated fine
5) 35g chopped pecan/walnuts (optional)
Cheesecake
6) 250g cream cheese, room temp
6) 70g granulated sugar
7) ⅛ tsp. salt
7) 9g all-purpose flour
8) 1 large egg
8) 1 tsp. (4g) vanilla extract
9) 55g sour cream
Frosting
10) 75g cream cheese, room temp
10) 34g unsalted butter, room temp
11) 72g icing sugar
12) ¼ tsp. (1g) vanilla extract
13) pecan/walnut, garnish

Carrot cake

In a bowl combine (1) set aside.

In a mixing bowl combine (2) and mix, then add in (3) one at a time, then add (4,5) mix. Add in (1) mix then set aside. Batter weight 491g ÷ 3 = 54g

Cheesecake

Using hand beater cream (6) then add (7) mix. Add (8) one at a time then add (9) mix. Weight:141g ÷ 3 = 47g

Assembly:

2/3 batter, 1/3 cheesecake, 1/3 batter, 2/3 cheesecake

109g carrot, 47g cheesecake, 54g arrot, 94g cheesecake

Bake at 350F for 30 minutes. Cool in pan and refrigerate overnight.

Frosting:

Using hand beater cream (10) add in (11),(12) beat until smooth. 182g ÷ 3 = 61g. Spread onto cooled cake and garnish with pecan/walnuts.

Ingredients
350F, 9" springform pan
Carrot cake
1) 1 ½ cup (210g) all-purpose flour
1) 1 tsp. (5g) baking soda
1) 1 tsp. (2g) cinnamon
1) 1 tsp. (6g) salt
2) ¾ cup (132g) canola oil
2) 1 cup (160g) brown sugar
3) 2 large eggs
4) 1 ½ cup (227g) carrots, grated fine
5) ½ cup (58g) chopped pecan/walnuts (optional)
Cheesecake
6) 500g cream cheese, room temp
6) ¾ cup (139g) granulated sugar
7) ¼ tsp. (1.5g) salt
7) 1 ½ tbsp. (17g) all-purpose flour
8) 2 large eggs
8) ½ tbsp. (8g) vanilla extract
9) ½ cup (109g) sour cream
Frosting
10) 125g cream cheese, room temp
10) ¼ cup (56g) unsalted butter, room temp
11) 1 cup (120g) icing sugar
12) ½ tsp. (2g) vanilla extract
13) pecan/walnut, garnish

Carrot cake

In a bowl combine (1) set aside.

In a mixing bowl combine (2) and mix, then add in (3) one at a time, then add (4,5) mix. Add in (1) mix then set aside.

Cheesecake

Using hand beater cream (6)then add (7) mix. Add (8) one at a time then add (9) mix.

Assembly:

2/3 batter, 1/3 cheesecake, 1/3 batter, 2/3 cheesecake

Bake at 350F for 1 hour. Cool in pan and refrigerate overnight.

Frosting:

Using hand beater cream (10) add in (11),(12) beat until smooth. Spread onto cooled cake and garnish with pecan/walnuts.