TRADER JOE'S CARROT CAKE RECIPES

Steps:

• Preheat the oven to 350°F (180°C).
• Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
• In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
• Add the oil and whisk to combine.
• Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
• Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
• Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
• Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
• Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
• Release from the springform, then slice and serve.
• Enjoy!