The best carrot cake cheesecake recipe

the best carrot cake, carrot cake cheesecake recipe, cheesecake recipe
Hi guys,
hope you had an amazing week! In this weeks recipe, one of my favorites, carrot cake cheesecake. OMG it is sooooo good and delicious with lots and lots of flavor. This cake is just devine, the best combination ever, carrot cake meets cheesecake. You will not be disappointed. I hope you enjoy my famous recipe a much as I do. 

Also, be sure to Subscribe to my YouTube channel for free cake decorating tutorials. A video is uploaded every week. 
Liliana xoxo

Carrot cake
2 cups All purpose flour
2 tsp baking soda
1tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1 1/4 cups granulated sugar
1 cup brown sugar
1 cup apple sauce (unsweetened)
3 eggs
1tsp vanilla extract
2 cups shredded carrots
1 cup chopped Walnuts
1 can crushed pineapple (drained BUT preserve 2tbsp)

2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar

2 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 tsp vanilla extract
2 tbsp. flour

Cream cheese buttercream frosting
1 pck cream cheese
1/2 cup unsalted butter
4 cups powdered sugar
1 tsp vanilla extract 
2tbsp Pineapple juice
Step 1
Preheat the oven at 350' F  
Step 2
Carrot cake
In a medium size bowl, sift together, flour, baking soda and baking powder. Add salt, ground cinnamon, nutmeg, allspice and ginger. Mix until well combined. Set aside.
 Step 3
Using an electric mixer, beat your eggs with your sugars on medium speed until smooth.
 Step 4
Add your apple sauce and mix until well combined.
Step 5
Add your flour mixture until no more lumps.  
Step 6
Fold in carrots, walnuts and pineapple.
Step 7
Pour your cake mixture in a cake pan lined with parchemin paper. (10X10 cake pan)
Step 8 
Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time. Add sour cream, vanilla extract and flour. Mix until all is combined.   
Step 09
Pour your cheesecake mixture on top of your cake batter and create swirls with a spoon. Don't over mix. Bake 50-60 minutes until an inserted toothpick comes out clean.
Step 10

Let your cake rest in the pan for 5 minutes. Transfert to a cooling rack and let it completely cool off.
  Step 11 
Cream cheese buttercream frosting
Using an electric mixer, beat cream cheese and butter on medium speed until creamy.
Step 12
Gradually add your powdered sugar until smooth.
Step 13
Add vanilla extract and preserved pineapple juice. Mix until well combined.
Step 14

Spread evenly your cream cheese on top of your cooled cake. Refrigerate for at least 2hours and cut to pieces.
Square cake pan 10X10:
Icing spatula:
KitchenAid mixer: