SKYSCRAPER CARROT CAKE

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Prep time: 1 hr 30 mins | Cook time: 1 hr | Serves: 16

This Skyscraper Carrot Cake is an incredible cake with three layers of decadence! Takes time to make, but the result is impressive, making this the perfect cake for every occasion!

Ingredients

CARROT CAKE:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

3/4 teaspoon salt

1 teaspoon baking soda

1/2 cup dark raisins (in boiling water, boil the raisins for about 15 minutes until plump and drain, then place on paper towel)

5 large eggs

2 cups sugar

1 cup vegetable oil

1/4 cup heavy cream

1 tablespoon vanilla

2 cups finely grated carrots

3/4 cup minced apples

3/4 cup chopped walnuts or pecans (we prefer pecans)

FROSTING:

3 pkg cream cheese; 8 ounces each

2 stick unsalted butter

3 cups confectioners’ sugar

1 tablespoons vanilla

1/4 cup heavy cream, whipping

CHEESECAKE:

3 pkg cream cheese; 8 ounces each

1 1/3 cups sugar

3 tablespoons cornstarch

1 tablespoon vanilla

3 large eggs

2/3 cup heavy cream


How to make Skyscraper Carrot Cake

CHEESECAKE:

Step 1: Grease the bottom and sides of a 9-inch springform pan, then wrap the outside using a heavy-duty foil. Make sure to use waterproof foil.

Step 2: In a large bowl, mix a package of cream cheese with 1/3 cup of sugar and cornstarch. Beat for about 3 minutes on low speed until creamy, scraping down the bowl a few times. Add in the rest of the cream cheese, mixing 1 package at a time and scraping down the bowl in every addition.

Step 3: Adjust the mixer speed to medium, then beat in the rest of the sugar followed by the vanilla. Add the eggs, a piece at a time, beating well every after each addition.

Step 4: Add the cream and beat until just blended. Make sure not to over mix.

Step 5: Into the prepared pan, gently spoon the batter. Place the pan in a large shallow pan with hot water about an inch up the sides of the springform pan. Put in a 350 degrees oven and bake for about 1 1/4 hours until the edges are light brown and the top is a golden tan.

Step 6: When done, take the cake from the water bath and onto a wire rack to cool in the pan for 2 hours. After 2 hours, cover the cake with plastic wrap and place it in the fridge for approximately 4 hours until completely cooled. An hour before you assemble the carrot cake, you can put it in the freezer, then slide along the frosting spatula under. Dip first in the hot water, dry off, or simply hold the cake over very low heat, then remove the cake with a spatula.

CARROT CAKE:

Step 8: Prepare the oven. Preheat it to 325 degrees F.

Step 9: Generously grease the bottom and sides of three 9-inch round cake pans, then line the bottoms only with parchment or wax paper.

Step 10: In a medium-sized bowl, sift the flour, baking powder, cinnamon, salt, and baking soda 2 to 3 times, then set aside.

Step 11: In a small saucepan, place the raisins and cover them with boiling water. Put the lid on and allow the raisins to soak for about 15 to 20 minutes until nice and plump. When done, drain well and transfer the raisins on paper towels.

Step 12: In a large bowl, beat the eggs using an electric mixer for about 5 minutes on high until light yellow. Slowly add in the sugar while the mixer is still running, then gradually drizzle in the oil. Next, add the cream along with vanilla. Total time is around 15 to 20 minutes. It’s ready when the batter is lightly golden and airy.

Step 13: Mix in the flour mixture, then fold in the carrots, apples, walnuts, and raisins.

Step 14: Between the prepared three cake pans, evenly divide the batter and bake for about 45 minutes until the middle of the cakes springs back when lightly touch. The cakes are done when a toothpick inserted in the middle of the cake comes out clean.

Step 15: Remove the cake from the oven when done and allow it to cool for at least 15 minutes on a wire rack. After 15 minutes, turn the cake onto the rack, peeling the paper liners off. Allow the cakes to cool completely for about 2 hours before individually wrapping them in plastic wrap and placing them in the fridge.

FROSTING:

Step 16: On high speed, beat the cream cheese and butter. Add the sugar, then vanilla. Slowly add in the cream with the mixer still running and beat until the frosting is whipped and creamy.

CAKE ASSEMBLY:

Step 17: On a large oversized cake stand, place one layer of the carrot cake. Frost the top, then add the cheesecake. Place the second layer over the cheesecake and frost the top and sides. Use the extra layer for garnish. Coarsely crumble and add on top and around the bottom of the cake.

Made with ❤️ by Susan Bowden

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