Instructions

• Preheat oven to 325F (165C) and line the bottom of an 8” round springform pan with parchment paper.
• In a large bowl, use an electric mixer to beat together cream cheese and sugar until smooth and creamy.
  ¾ cup granulated sugar
• Add sour cream and vanilla extract; stir on low-speed until combined.
  1 teaspoon vanilla extract, ½ cup full-fat sour cream
• Add eggs one at a time on low speed, mixing until just combined after each addition.
  3 large eggs
• Pour into prepared pan and bake for 35 minutes or until cheesecake is set; allow to cool and chill in refrigerator at least 4 hours.
• Preheat oven to 350F (175C) and grease and flour two 8” round cake pans; line bottom with parchment paper.
• Whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  2 ½ cups all-purpose flour, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon table salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
• Add oil and melted butter; stir until well combined.
  1 cup vegetable oil, ½ cup unsalted butter
• Stir in eggs one at a time, then add vanilla extract, grated carrots, and nuts (if using).
  4 large eggs, 1 Tablespoon vanilla extract, 3 cups grated carrots, 1 cup chopped walnuts or pecans
• Divide batter into pans and bake for 40 minutes or until a toothpick comes out clean; cool completely.
• Prepare frosting by beating butter and cream cheese until smooth, add vanilla, salt, powdered sugar and heavy cream; beat until light and creamy.
  8 oz cream cheese, ½ cup unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon table salt, 3 cups powdered sugar, 1 Tablespoon heavy cream