Carrot Cheesecake

Eating carrot cake counts as a vegetable

Servings: 20
Cooking / Baking Temperature:  350 degree Fahrenheit
Serving Temperature: 0 to 4 .C
Cooking Time:  25 minute
Prep Time: 12 minute
Total Time: 37 minute

INGREDIENTS
1/2 cup chopped pecans
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup sugar
1 1/2 cup of shredded carrot
24 oz. of cream cheese
2/3 cups of sour cream
3 eggs
1 tbsp. lemon zest
2 tbsp. lemon juice
FOR ICING:
1/2 cup confectionery sugar
2 tbsp. sour cream
1/4 tsp. vanilla extract
Salt
Pecans

PREPARATION
In a bowl, combine all you dry ingredients. Stir to combine.
In a separate bowl, add your wet ingredients. Whisk them together to combine.
Add carrots to the wet mixture. Combine the wet mixture and the dry, and stir to combine.
Spread this out into a round baking dish. Bake at 350 degree Fahrenheit for 20-25 minutes
In a mixing bowl, combine your cheesecake ingredients and mix with the mixer.
Pour your cheesecake mix over your carrot cake, wrap the baking dish in tin foil, and put it in the oven. Bake at 350 degrees Fahrenheit for one hour.
In a small bowl, combine your ingredients for the icing. Whisk to combine.
Take the cake out of the oven and drizzle with your icing. Top off with pecans and serve child.