Ingredients
For the Cheesecake Layer
2 (8-ounce) packages cream cheese, to room temperature
2/3 cup granulated sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
Butter or favorite cooking oil, for greasing spring form pan
For the Carrot Cake Layers
2 cups unbleached all-purpose flour, plus additional for dusting cake pans
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1¼ teaspoons kosher salt (or 1 teaspoon sea salt or table salt)
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon freshly grated whole nutmeg
1 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
3 cups grated carrot, about 4 large carrots
¾ cup shredded sweetened coconut
½ cup chopped fresh pineapple or drained crushed pineapple
Butter or favorite cooking oil, for greasing cake pans
For the Cream Cheese Buttercream
1 (8-ounce) package cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2½ teaspoons pure vanilla extract
4 to 4½ cups confectioners’ sugar, sifted
Shredded sweetened coconut, to decorate top of cake
Freshly grated whole nutmeg, to dust top of cake
Preparation
