Whole Wheat Carrot Cake with Cheesecake Filling

This recipe needs a delicious sounding gourmet name.

Start by making the Carrot Cake. Here is the recipe I used.

Use a spring-form pan and a cupcake pan with papers.

Spray or grease and flour lightly the spring-form pan.

Make the full recipe of the Carrot Cake. But first fill 12 cupcake papers half full. Pour the remainder of the batter into the prepared spring-form pan.

Bake until the cake tester or a toothpick comes out clean. Cool completely on a wire rack. Do not remove from the pan.

When completely cooled. Remove side of pan. Carefully split into two layers. I like to use a very long serrated bread knife for this. Lay the top layer aside. Cover to keep from drying out. Replace the side of pan.

Now you are ready to make the Cheese Cake filling.


Cheese Cake Filling

Beat 3 egg white stiff–set aside.

Mix 18 oz. softened cream cheese with 3/4 cup granulated sugar and 1 tsp. vanilla.

Fold in egg whites. Pour onto layer still in the spring-form pan.

Bake at 350°F for about 25 minutes. Immediately turn oven to 475°F. Remove pan and top with:

1 1/2 cups sour cream mixed with 3 Tbsp. granulated sugar and 1 tsp. vanilla. Bake for 5 minutes more at the hotter temperature.

Let cool on wire rack. When side of pan is room temperature, replace top layer. Place entire cake in refrigerator to finish cooling and setting up.

Frost and decorate top  and cupcakes with Cream Cheese Frosting.