Preheat oven to 350 F.
Grease and flour 3 round cake pans. set out.
In A Wide Bowl, Cream, Sugar, Oil, and Brown Sugar.
Combine Vanilla Extract and Eggs.
Fold in Carrots. set out.
In a medium dish, whisk together salt, baking soda, flour, cinnamon, nuts, and cloves.
Progressively mix the dry ingredients into the wet ingredients, alternately with the buttermilk, until well mixed.
Spill the batter equally into the ready cake pans. Baked for 15–19 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not overbake. The cake will stay warm as it cools.
Once cooled, frost with cream cheese frosting and cover with pecans (if wanted).
ENJOY:)
Frequently asked questions about carrot cake cheesecake cake
Can I make this cake ahead of time?
Yes, you can make the cake up to 2 days ahead of time and store it in the refrigerator.
Can I freeze this cake?
Yes, you can freeze the cake for up to 2 months. Thaw it in the refrigerator before serving.
Can I use a different type of cake mix for the carrot cake layer?
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