Carrot Cake Cheesecake with Whipped Cream Topping

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Ingredients:

• 3 cups shredded carrot
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine shredded carrot, flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together eggs, vegetable oil, and honey. Pour mixture into the carrot mixture and stir until well combined.
4. Pour the batter into the greased pan and bake for 30-35 minutes.
5. While the carrot cake is baking, beat the 16oz of Norman's Kosher Cholov Yisroel Cream Cheese with sugar and vanilla extract until smooth.
6. Once the carrot cake is done, let it cool completely before spreading the cream cheese mixture evenly on top of the cake.
7. In a separate mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream on top of the cream cheese mixture.
8. Refrigerate the cheesecake for at least 2 hours before serving.