Carrot Cake Cheesecake Cake

This Carrot Cake Cheesecake Cake is a showstopper! Layers of homemade carrot cake, a cheesecake center and it’s all topped with a delicious cream cheese frosting!

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This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!


I have a rough job. Making cakes. Eating cakes. Making more cakes so they are just perfect for you.

Today’s recipe for Carrot Cake Cheesecake Cake had to be just right. I’ve got a reputation on the line here, haha, and I want you ALL to make this as your Easter dessert! It’s a show stopper of a cake, but so worth it. The layers of carrot cake would be delicious enough on their own. But I snuck in a thick, gorgeous cheesecake in the center. I’ve covered this in a massive amount of cream cheese frosting. You’re welcome!

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!

Now that my kids are all older, we don’t have the egg hunts of years past. There is no “bunny” visiting our house anymore. So in addition to going to church in the morning (the real reason to celebrate Easter after all), I love coming home to a nice family dinner and finishing with a grand dessert!

In the past few years, it seems carrot cake is always on the menu. From a traditional classic carrot cake…to this carrot bundt cake, or these carrot cake cupcakes, you just can’t go wrong. But with my obsession of all things carrot cake, I had to go and out do myself. I have no idea what I can possibly do next year to improve the carrot cake, but for now, let’s talk about today’s Carrot Cake Cheesecake Cake!

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!

Let me tell you a few tricks to this recipe. It’s not easy. It’s not hard. It’s one of those, “read the directions before you begin” type of recipes. But I’m going to highlight a few things.

  • Plan making this cake a day in advance. I made the cheesecake one night, then the next morning I baked the cake layers. In the afternoon I whipped up the frosting and assembled the cake.
  • When baking the cheesecake, make sure you follow the directions for the water bath. While it doesn’t matter so much about cracks on the top (because you wouldn’t see them anyway), the added moisture from the water bath helps to keep this cheesecake super soft and delicious!
  • You can make the cheesecake layer further in advance by wrapping tightly and storing in the freezer until ready to use. I’ve made it up to a week in advance and kept it frozen until ready to use.
  • I used my favorite carrot cake recipe, from scratch. But if you want, feel free to use a carrot cake mix. I’ll never know! To keep my cake layers thick and even, I use Wilton Bake Even strips. These are amazing and work like a charm EVERY SINGLE TIME. No need to level off the tops of your cake and create waste!
  • I love adding chopped pecans to my cream cheese frosting. If you prefer a smooth frosting, just sprinkle them on the cake after frosting it. OR, add the chopped pecans to your carrot cake before baking.
  • Slice yourself the first piece, because this cake will go fast!

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This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!

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Carrot Cake Cheesecake Cake

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!


For the carrot cake layers:

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots

For the cheesecake layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream

For the frosting:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans


For the cheesecake layer:

  1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
  3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

For the carrot cake layers:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
  • In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
  • Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.

For the frosting:

  • In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  • To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!
  • Store in the refrigerator, covered, for up to 3 days. ENJOY

I love a good cake. Here are a few of my favorites:


Coconut Poke Cake: such a light dessert, perfect for the holidays after a big meal!


Vanilla Funfetti Layer Cake: nothing says SPRING like a sweet layered cake packed with seasonal sprinkles!


Lemon Cake: layers of homemade lemon cake, topped with sweet lemon curd and creamy frosting!

Here are a few delicious cake recipes from my friends:

This Carrot Cake Cheesecake Cake recipe is a showstopper! Layers of homemade carrot cake, a cheesecake center and it's all topped with a delicious cream cheese frosting!

 **There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

70 comments on “Carrot Cake Cheesecake Cake”

  1. Carrot cakes always seem to be a tradition for my family on Easter, too! I love this mashup of cake and cheesecake! Looks absolutely gorgeous, especially with those pretty layers!

  2. STOP!! I made my sister your chocolate cake cheesecake for her birthday and she claimed it was the best cake I ever made. BUT she is also a huge carrot cake lover. Looks like this is happening for Mother’s Day 🙂

  3. Cheesecake IN a cake?! This is madness in the best form 🙂 Delicious!

  4. This is absolutely stunning!! I love carrot cake! SO MUCH! And with the frosting, and the cheese cake in the middle, to die for! Gorgeous!

  5. Show stopper is right!!! I’ve never made a cheesecake cake but I’ve always thought of making a carrot cake one, it just seems so natural! This looks delish and I am literally drooling over here. 

  6. Lona

    oooo — cannot wait to try to it. by chance do you have a cheesecake recipe that does not use sour cream?

  7. antoinette

    has anyone put this in MyFitnessPal to get the macros and health stats on this? mine is coming up…if u divide the cake into 10 pieces, 26,000 calories?! anyone?!

  8. Kate |

    From my calculations 1 portion provides 1178 kcal | Carbohydrates 118g | Protein 13g | Fat 76g. I divided the cake into 10 pieces, but I think making 12 out of it would give decent portion size too.

  9. Anonymous

    How do you print it out love to make this.

  10. LisaG

    Is there a trick to get the cheesecake layer on the bottom cake layer? I’m making this now!
    My husband can’t wait to try it.

  11. LisaG

    Yes we did, my husband helped. The cake is incredible! The cheesecake filling is just wonderful!!

  12. Brittany

    I can’t find Heavy Cream at any local store for the frosting. Have you ever substituted Heavy Whipping Cream in its place?

  13. Lorene Schober

    Have you ever tried cooking your carrots and mashing them to add to your carrot cake mix. Try it one. The cake is so moist.   Sometimes I add crushed pineapple too.
    This cake looks wonderful. I will try it your way and see how it is.

    Thanks,  Lorene

  14. Terri Coombs

    Received this recipe at 7pm Tuesday. Got up at 4am had cakes baked before7 am. All put together from 3 – 4 pm. My SIL is over the moon. (she sent it to me). This is her new five. Thx Terri

  15. Lois Gordon

    this cake sounds great

    ,which I had a printer

  16. brenda

    is the cheese cake supposed to be  jiggly after its  baked before it cools completely? after 45 minutes baking and 30 in the oven to cool down it looks jiggly…

  17. Christine

    Is the carrot cake recipe you have included correct?  I tried it and it seemed WAAAAAAYYYY too thick — almost like dough.  With 4+ cups of dry ingredients to only 1 cup + eggs of wet, I really wondered at the consistency.  And sure enough, the cake fell flat as a pancake after removing from oven and tasted like FLOUR!  Are you sure it isn’t ONE cup flour?

    Please advise.  I have spent ALOT of time, energy and money on what I had hoped would be a beautiful cake, with abysmal results.


    • It is a very THICK dough. However the moisture from the carrots and the sugar/oil/eggs during baking makes it super soft and delicious after baking. Make sure before adding in the carrots, you beat it like you would any other cake (for about 2 minutes). I would double check your measurements to make sure you didn’t have an error there, as I have heard from numerous people that this has worked great for them. So sorry it flopped for you, as I know how frustrating that can be.

  18. Laura Weatherford

    Made this today for our Easter dinner and it turned out GREAT!  Thank you SO much!  My Sister-in-law had posted this on her FB feed on two different occasions and was thrilled to finally try it.  Even my husband talked about how good it was multiple times, which is something that he just does not do.  My adult food snob kids even gushed about it.  Definitely a keep and make again and again recipe!

    So, all you hesitant people out there  – TWO  THUMBS UP, MAKE THIS CAKE!  You won’t be disappointed!

  19. I found your recipe through Pinterest and made this for Easter this weekend. Huge hit!  I blogged about my attempt here: If you want to check it out! Thank you – it was delicious!!!!

  20. Sandysandals on the Beach

    I made this for Easter.  I will be making it again, and again, and again.  I made the recipe completely as it’s published, NO changes.  It was fantastic.  The carrot cake was lighter than most and perfect.  I borrowed a spring form pan to make it in, so today, I’m ordering one for myself.   I learned also that if you put the bottom and top layers the wrong way and have a big ‘overhang’ the frosting is thick and makes it  easy to cover up. Everyone loved it.   

  21. Sandysandals on the Beach

    Christine……there are only 2 cups of flour in the cake, not 4.  The 4 is powdered sugar in the frosting.  Try this again.  This is the best carrot cake recipe I’ve ever tried.  

  22. My mother- in- law makes this and it is so wonderful! However, she uses baby food carrots! It’s so moist and yummy! 🙂

  23. Nicky M

    I made this cake on the weekend and my family loved it.  It is without a doubt the best carrot cake I have ever had.  There was just one glitch though when my hubby took his first bite he bit into something that didn’t seem right and it turned out, I forgot to remove the parchment paper from the cheese cake.  Well, needless to say, I won’t be allowed to forget that mistake for a while.  Parchment paper aside, it is fabulous.

  24. Sandi

    Wow. Exactly what I was looking for! I just couldn’t bring myself to make a plain white cake for my husband’s birthday, so was looking for something like carrot cake layered with white cake… but this is even better!

    Now, I’m pretty new to the cheesecake craft. It seems like most cream cheese these days has guar gum or carrageenan or xanthan gum. Do these ingredients affect results for a cheesecake? 

  25. Kristina

    Looks so yummy… will definitely try.

  26. elsa r shelton

    You did not mention vanilla in either the cheesecake or carrot cake.  I thought it rather odd so I did some digging and all the recipes I found for both called for vanilla so I added it to both. Why no vanilla in your recipe

  27. Lisa Mcdowell

    I made this and it is devine! It is a beautiful cake and so delicious. Thank you for the recipe.

  28. Laura in Louisiana

    Baking my 4th one of these cakes today on the request of my sisters-in-law, who love cheesecake, and cake, and carrot cake. 🙂 They love it, and so does the rest of my family! Just wanted to give you a shout while I have your page open and the cake layers in the oven to show you some love for this perfectly awesome recipe! Hugs!

  29. Your recipe states to use 4 cake pans, but in the instructions it says to use 2 pans, what goes 2 or 4 pans?

  30. Your recipe states to use 4 cake pans, but the instructions says to use 2, which one 2  or 4 pans, l only see 2 in your pictures.

  31. Abigail

    I’m making the cheesecake part and only have coarse kosher salt, is that ok?

  32. I’m so excited to find this recipe! I’m a fellow food blogger but focusing more on cheesy pasta recipes than baking, and my boyfriend says “could you create a cheesecake filled carrot cake for my birthday?” I’m like “sure babe” — then headed straight to google and found this deliciousness! I can’t wait to make it and I’ll report back with results and pics on Instagram!

    My only question is, the cheesecake in the spring form pan goes into the water in the roasting pan, correct?

    Thanks so much for this delicious recipe!

  33. Anonymous

    Christine. My recipe only calls for two cups of flour.

  34. Rachael

    Hi, attempting to make this cake for my birthday this week! I love both cheesecake and carrot cake so it’s a win win😊 can you confirm with the cheesecake tin do I still use the hard base in the pan as well as the foil on the outside and paper on the inside or do I remove this? 

  35. Alona Bove

    OMG, thats all i have to say! I made this cake/cheesecake for my family and everyone just LOVED it! Great recipe and very concise (easy to understand) directions oh how to make it! Thank you again for this delicious recipe!

  36. Nan

    Aimee I saved the recipe for the carrot cake cheese cake or whatever the name is and really would like to try it! However, I can’t find the recipe for all the comments on the blog!! I really don’t care what anyone else thinks of it, I would like to decide for myself! My family enjoys both carrot cake and cheese cake very much. How can I actually access the recipe?

  37. Karen

    Right under the part you can see, click on the bar that says “click here for full recipe” or whatever it says 🙂

  38. Amanda

    Do you know the conversion to make it gluten free with coconut flout instead of normal flour???

  39. Anonymous

    I made my normal recipe and used almond flour and it was delicious 

  40. Carhy

    What can be used instead of canola oil?

  41. rafaela Tanjga

    i love carrot cake,,my husband got hooked on it as well,,but i never tried to make a cheesecake carrot cake,,when i saw this recipe i wanted to try for my daughters birthday for a change and to have different way of preparing birthday cake,,but may i ask if i need to make twice the carrot cake layer..and what can i use to replace the whipping cream my husband doesn’t like it..thanks

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