PIES AND TACOS
Swirls of fluffy carrot cake and creamy cheesecake get baked together to form this stunning treat. The cheesecake is topped with Cream Cheese Frosting and Caramelized Pecans.
Let’s make the carrot cake batter for the cake layer. Whisk the dry ingredients, then the wet ones. After that, combine both mixtures. Add the shredded carrots in.
For the Cheesecake Layer, let's do it as you would a regular one. Don't forget to beat the cream cheese separately first!
To assemble the cheesecake, pour one third of the carrot cake batter on the bottom of the pan. Top with one third of the cheesecake mixture. Do it until you run out of batter.
The caramelized pecans are optional but they will certainly elevate your wonderful cheesecake. Brown sugar, butter and pecans combined are a ticket to taste this heavenly topping.
The Cream Cheese Frosting is as easy to make as it sounds. Beat the cream cheese and butter together. Add the powdered sugar and beat to combine. Mix in the vanilla.
To decorate the cheesecake, spread dollops of cream cheese frosting on top of the cooled cheesecake. Use a spatula to smooth it out. Sprinkle the caramelized pecans on top, and serve.
This dessert is perfect to be served for Easter, or during a cozy Fall day. In my opinion, it can be made any time of the year, because there’s always room for Carrot Cake and Cheesecake in my life!