Cheesecake Truffle Carrot Cake

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Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 2 cups grated carrots
• 3/4 cup vegetable oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/4 cup granulated sugar, for the cream cheese filling
• 1/2 tsp vanilla extract
• 1/2 cup chilled heavy cream, for the cheesecake truffle topping
• 8 oz white chocolate, chopped
• 1/2 tsp vanilla extract, for the cheesecake truffle topping

Instructions:

1. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together the grated carrots, vegetable oil, eggs, granulated sugar, and brown sugar.
4. Mix the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool completely before adding the cream cheese filling and cheesecake truffle topping.
7. In a medium bowl, beat 8 oz Norman's Kosher Cholov Yisroel Cream Cheese with 1/4 cup granulated sugar and 1/2 tsp vanilla extract until smooth and creamy.
8. Spoon the cream cheese filling onto the cooled carrot cake and spread evenly.
9. In a microwave-safe bowl, heat 1/2 cup of chilled heavy cream until hot but not boiling.
10. Add 8 oz chopped white chocolate and 1/2 tsp vanilla extract to the hot cream and stir until smooth and creamy.
11. Spoon the cheesecake truffle topping over the cream cheese filling and spread evenly.
12. Refrigerate the cheesecake for at least 2 hours, or until set.
13. Serve and enjoy!