Carrot Cake Cheesecake Cake with Brown Butter Frosting

Carrot Cake

1. Whisk together all wet ingredients for the carrot cake until well combined.
2. In a separate bowl, sift the flour, allspice, cloves, cinnamon, nutmeg, salt, baking soda, and baking powder. Whisk until combined.
3. Add dry ingredients to the wet mixture, add the grated carrots, and fold until well combined.
4. Spray a baking pan and add the batter (reserve about 1/2 cup of batter to use for the cheesecake layer and to make a small cake to crumble).
5. Bake for 1 hour at 350°F or until a toothpick comes out clean. Cool for 30 minutes, then refrigerate.

Cheesecake

1. Blend the softened cream cheese, white sugar, vanilla, heavy cream, sour cream, and eggs until smooth.
2. Add half of the cheesecake batter to a sprayed pan, then add dollops of the reserved carrot cake batter and swirl with a knife.
3. Add the remaining cheesecake batter, top with more carrot cake batter, and swirl again.
4. Bake for 1 hour at 350°F. Cool for 20 minutes, remove from pan, and place in the freezer to set.

Frosting & Assembly

1. To make the frosting: Blend the cooled brown butter and sifted powdered sugar until smooth and stiff peaks form.
2. Level your cakes by cutting off the tops.
3. Place the first carrot cake layer on a cake board with a little frosting.
4. Layer with frosting, then add the cheesecake layer in the middle.
5. Add another layer of frosting, then top with the second carrot cake.
6. Frost the entire cake and decorate with crumbled carrot cake pieces, crushed walnuts, or as desired.