Carrot Cake Cheesecake Cake

1. Prep: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Carrot Cake: In a large bowl, combine flour, baking soda, cinnamon, and salt. In another bowl, beat eggs and sugar until smooth. Gradually add oil, then flour mixture. Stir in carrots, pineapple, and walnuts. Divide between the prepared pans.

3. Cheesecake: In a bowl, beat cream cheese with sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Pour over one carrot cake layer in the pan.

4. Bake: Place the pan with the cheesecake layer on the bottom rack of the oven and the other cake layer on the middle rack. Bake for about 45-50 minutes. Allow to cool completely.

5. Frosting: Beat butter, cream cheese, and vanilla until creamy. Gradually add powdered sugar and beat until fluffy.

6. Assemble: Place the cheesecake layer on a plate, carrot cake on top, then frost the entire cake.

Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 2 hours 20 minutes (includes cooling) Kcal: 685 per serving | Servings: 12