Categories: Dessert
Ingredients
- CARROT CAKE:
- 1 1/2 cup flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom seed
- 1/4 cup softened butter
- 1/4 cup coconut oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 pound shredded carrots
- CHEESECAKE FILLING:
- 24 ounces softened cream cheese
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoon vanilla
- 2 cups cream
Directions
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Preheat oven to 350 degrees.
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Line a 18″ × 13″ baking sheet with parchment paper.
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Butter the sides of the parchment paper
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Line a cooling rack with parchment paper and set aside.
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Combine flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cardamom together.
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Set aside.
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In a medium bowl cream butter, coconut oil, sugar, and brown sugar together.
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Once mixture is thoroughly combines begin adding eggs, one at a time.
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Mix in vanilla and carrots.
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Add wet mixture to flour mixture.
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Mix until just combined.
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Spread batter evenly onto prepared baking sheet.
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Bake on center rack for 15 – 18 minutes.
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Transfer cake to cooling rack.
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While the cake is baking make the filling.
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blend together the cream cheese, sugar, lemon juice, and vanilla.
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In a separate bowl whip cream until it is slightly stiff.
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Gently fold the whipped cream into the cheese mixture.
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Transfer to a piping bag.
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Once cake has cooled slide it off of the cooling rack and onto the counter.
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Using a 2 3/4 round cookie cutter cut cake into rounds.
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Swirl a layer of the cheesecake filling on the bottom of 12 8 ounce canning jars.
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Then add a cake round.
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Then more cheesecake filling.
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Continue this stacking process until all cakes are used making sure to end with the cheesecake filling on top.
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Sprinkle tops with leftover cake crumbs.