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1
CARROT CAKE LAYER:
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2
Grease and flour the bottom of a 9 or 10 inch spring form pan. Do NOT grease the sides.
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3
Preheat oven to 300 degrees F.
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4
Sift together flour, baking powder, baking soda, cinnamon and nutmeg.
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5
In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
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6
Stir in the grated carrots, pineapple and nuts.
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7
Fold in the dry ingredients by hand.
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8
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
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9
Pour into prepared pan.
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10
CHEESECAKE LAYER.
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11
Cream together cream cheese and sugar.
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12
Add eggs one at a time,beating well after each addition.
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13
Add vanilla extract.
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Finally blend in whipping cream.
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15
Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
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16
Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. A 10 inch pan may require a little less baking time.
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17
When the cheesecake just begins to turn brown at the edges is a good time to take it out of the oven.
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18
Cool on a wire rack for 5 minutes before running a sharp knife all the way around the inside edge of the cake.
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19
Leave on the wire rack until completely cooled, then refrigerate.
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20
Remove from pan and garnish with whipped cream and if desired, candied carrot curls.
