This easy recipe has two layers of moist carrot cake and a layer of creamy cinnamon cheesecake, all covered in a homemade cream cheese frosting!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
In a large mixer bowl, mix the cream cheese, sugar and flour together until combined.
Add the sour cream, vanilla extract and and cinnamon and mix until well combined.
Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
Line the entire inside of a 9 inch cake pan with aluminum foil, pressing it to get it as flat as you can.
Pour the batter into the pan. Then place the pan in a larger pan, fill with warm water halfway up sides, and bake.
Allow the cheesecake to cool slowly to prevent cracks.
Make the carrot cakes using two 9 inch cake pans.
Bake them for about 30 minutes.
Place first layer of cake on a serving plate and spread frosting on the cake layer. Then lift the cheesecake out of the cake pan and place it on top.
Spread more frosting evenly on top of the cheesecake, then add the second layer of cake on top.
Frost the outside of the cake, press pecans into the sides, and pipe shells of frosting around the top edge.
Store the cake in the refrigerator until ready to serve. Then grab a slice and dig in!