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Ingredients
  • subheading: For the Cheesecake:
  • 16 oz (Two 8 oz packages) cream cheese, softened
  • ⅔ cup granulated white sugar
  • 2 tsp all-purpose flour
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • ½ cup sour cream
  • subheading: For the Carrot Cake:
  • ½ cup vegetable or canola oil
  • ⅓ cup crushed pineapple, drained
  • ⅔ cup granulated white sugar
  • ⅓ cup lightly packed light brown sugar
  • 2 large eggs
  •  
  • 1 tsp pure vanilla extract
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1¼ cups finely grated carrots
  • ⅓ cup coarsely chopped pecans
  • subheading: For the Frosting and Topping:
  • 4 oz cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  •  
  • 1 tsp pure vanilla extract
  • 1 cup confectioners' sugar
  • ⅔ cup coarsely chopped pecans
Steps
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