CARROT CAKE CHEESECAKE

Ingredients

For cheesecake:

8 oz or 250 g cream cheese, room temperature
1/4 cup powdered sugar (fine sugar)
1 tablespoon lemon juice
2 eggs
1/4 cup sour cream

For carrot cake:

1 cup All Goal Flour
1/2 tsp baking powder
1/2 tsp baking powder
3/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp clove powder
pinch of salt
2 eggs
1 grated carrot
1/2 cup powdered sugar
1 tsp Vanilla extract
1/2 cup Oil
2 tablespoons Maple syrup
1/4 cup Dried coconut (optional)
1/4 cup Raisins

whipped cream cheese Frosting:

7 ounces cream cheese, room temperature
3 tablespoons Butter, room temperature
1 cup Frosting/Sugar Powder
1 teaspoon vanilla extract
1 cup prepared whipped cream
Whole toasted pecans for garnish
Caramel sauce for garnish

Instructions

Preheat the oven to 180°C (350°F). Hold both in the bottom of a 6.5-inch springform pan with a piece of parchment paper foil and parchment paper larger than the pan. Paper on the aluminum foil. Don’t cut off excess foil and paper, just feed it to the outside of the can.Grease the paper and go up the sides of the mold.
Beat the cream cheese for a minute and then add the butter. Beat until everything is incorporated. Mix sugar and vanilla until fluffy. DO NOT over mix or the mixture will become runny and you will have to start over.Add the whipped cream.
In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.

Beat the eggs in a transparent bowl until fluffy. Add sugar constantly and beat until thick and light. Slowly add the oil, then the vanilla and maple syrup.Add the flour combination in batches and beat until incorporated. Using a spatula, add carrot, coconut and raisins.

Remove the cooled cheesecake from the tin and the baking paper. Place on a plate or cake board.

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