Carrot Praline Cheesecake Cake

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Gently drain the crushed pineapple without squeezing it dry, then weigh 60 g. If you prefer it smooth, blend it after draining and weighing. Very finely grate the carrots and weigh 250 g, keeping all their natural moisture. Do not squeeze or drain the carrots.
3. Make the carrot cake batter. In a large bowl, whisk both sugars, oil, room-temperature yogurt and milk, vanilla bean paste, and apple cider vinegar until well combined.
4. Sift the cake flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger directly over the wet ingredients. Fold gently until mostly combined. Fold in the carrots and pineapple just until evenly distributed and no dry flour remains. Do not overmix.
5. Divide the batter evenly among the prepared pans and gently level the tops. Bake for 22-25 minutes, until the centers are set, spring back lightly, and a toothpick comes out clean or with a few moist crumbs. Start checking at 20 minutes with dark pans or a fast oven.
6. Let the layers cool briefly in their pans, then carefully turn them onto wire racks. Remove the parchment and cool completely before frosting.
7. Once the cake layers are completely cool, wrap and refrigerate them before assembling with the cheesecake frosting and praline.
8. Make the praline filling. Combine the cream, light brown sugar, butter, cornstarch, and salt in a medium saucepan.
9. Cook over medium heat, stirring constantly, for 11-14 minutes. The filling is ready when it is thick, glossy, bubbling, and coats the back of a spoon.
10. Remove the pan from the heat. Stir in the vanilla bean paste and toasted pecans. Cool to room temperature, then refrigerate until firm enough to layer.
11. Make the cheesecake frosting. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth and slightly fluffy, about 2-3 minutes.
12. Add the finely powdered granulated sugar in several additions, mixing until the frosting is glossy and thick.
13. Add the nutritional yeast, miso paste, lemon juice, and vanilla bean paste. Mix briefly, just until completely incorporated and silky.
14. Refrigerate the frosting for at least 30 minutes, until it reaches a firm, spreadable consistency.
15. Assemble the cake. Place the first chilled cake layer on a cake board or serving stand.
16. Spread a thin, even layer of cheesecake frosting over the cake. Pipe a tall, sturdy frosting dam around the outside edge.
17. Spoon the pecan praline filling inside the dam and spread it gently into an even layer. Keep the filling below the top of the frosting dam.
18. Add the second cake layer and repeat with the frosting, dam, and praline filling.
19. Add the final cake layer. Cover the top and sides generously with the remaining cheesecake frosting.
20. Refrigerate the assembled cake for at least 30 minutes before slicing so the layers remain clean and defined.