Ingredients:
Preheat oven to 350 degrees. Make cheesecake mixture first by mixing the following ingredients and then set aside.
2 (8 oz) pkgs. cream cheese
2 eggs
1 cup sugar
1/4 cup flour
Carrot Cake:
2 cups coconut sugar (or use regular)
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 eggs
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound baby carrots, grated in food processor.
Directions:
With a hand mixer, mix sugar, oil and vanilla. Then add eggs. Add flour, cinnamon, soda and carrots and mix until combined. Spray a 9-INCH spring form pan with coconut oil (or non stick cooking spray) and pour in half the carrot cake batter. On top of it, dollop mounds of cheesecake mixture using only half the mixture. Pour on the rest of the carrot cake batter. Top that layer with mounds of the cheesecake mixture and only gently swirl it in a drop.
Place pan on top of cookie sheet and bake for 65-75 minutes or until done. For the last 10-20 minutes put a foil tent loosely over the cake if it is getting too brown. Let cool completely before frosting.
Frosting:
1 1/2 cups powdered sugar sifted
4 ounces cream cheese
2 tablespoons butter
1-2 tablespoons sour cream
Directions:
Beat all ingredients on high until smooth and creamy. Spread on top of cake and then decorate with pecan halves, if desired. Chill and serve with whipped cream and salted caramel, of course!
BEST SALTED CARAMEL RECIPE-
2 cups sugar
1 2/3 cups heavy cream, warmed in microwave
2 tablespoons salted butter
3/4 teaspoons coarse sea salt
Directions:
Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat. Time to add the cream but here is my trick….only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel. Keep adding a drop at a time and keep stirring until all of the cream is mixed in. Be patient…you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. Makes 2 cups.
