CARROT CAKE WITH CHEESE PIE

 Hello people! Today I want to share a delicious recipe in which I was experimenting and turned out amazing!.

I made CARROT CAKE WITH CHEESECAKE FILLING This is not vegan as most of my content as contains eggs and dairy products,

Ok, lets start!

INGREDIENTS:

FOR THE CARROT CAKE...

-1 box of carrot cake mix any brand

-1 can of evaporated milk 12 oz.

- A pinch of baking powder

- A pinch of cinnamon and nut meg powder

-3 eggs

-1/3 cup of melted butter 

-1 cup of shredded carrots

-1/2 cup of chopped fresh pine apple

-1/2 cup of chopped pecans

-1/3 cup of chopped almonds

-8'' round mold or other suitable for the cake

-Coconut or avocado oil to spray on the mold

-1 bottle of cream cheese flavored icing any brand 

INSTRUCTIONS:

Preheat the oven at 350F.

Put the carrot cake mix inside a bowl, add the baking powder, cinnamon and nutmeg and mix all with a spoon.

Add 3 eggs, the evaporated milk, melted butter and mix with a mixer machine till have all blended. Once you have it ready add the carrots, the pineapple, almonds and pecans but save a little to decorate the top.

With a spatula or big spoon, mix all again slowly to incorporate the texture.

Now place it into a baking mold previously covered with the oil, I have a 8' round mold and bake at 350F for 30 to 35 minutes or till a pick looks dry once you pinch the cake.

Let the cake cool before removing it from the mold.

Once the cake it's off the mold and cool, cut carefully into halves

INGREDIENTS FOR THE CHEESECAKE:

-2 big packages of cream cheese 8 oz each block, room temperature

-1 spoon of vanilla

-2 eggs 

-1 cup of granulated sugar, I have used turbinado 

-The juice of 1/2 lemon. 

-Same mold already cleaned 

- Waxed paper

INSTRUCTIONS:

In a bowl, mix the cream cheese with the sugar using a mixer machine, then add the eggs, vanilla and lemon juice.

Once you have a homogenous mix, cut the waxed paper to fit the bottom of your mold, and spray some oil to the walls of your mold.

Add the mix to the mold and bake for 40-45 minutes or till a pick looks dry after sticking into the pie.

Once your pie it's ready, let it cool and put it on the fridge will gets cold enough to remove it carefully from the mold.

Remove the pie and place it between the cakes evenly, now you have the cheese cake between the halves of cake.

Cover the cake with the cream cheese icing and decorate with almonds and pecans.

Your cake it's ready, enjoy with a cup of lemon tea because it goes perfect!