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!

Love carrot cake? Our carrot cake cupcakes are ALWAYS a huge hit at the holidays. Or try our easy carrot cake muffins for a sweet breakfast treat.

Why this Recipe Works

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!

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.

Ingredient Notes

A few notes about some of the ingredients you’ll need for today’s recipe:

Flour- you’ll see today’s cake uses all-purpose instead of cake flour (like some of my white cakes would use). This is because you’ll need a heavier flour to hold the weight of the carrots, cheesecake, and ten pounds of frosting we’ve covered this beauty in!

Oil- this is key to adding moisture to the carrot cake!

Sugar- I’m often told this dessert has a lot of it. Which is true. But in the cake, it’s essential to providing that tender crumb you love about carrot cake!

Shredded Carrots- Peel and shred your carrots using a food processor with the “shred” attachment. This gives thin pieces of carrots. Do NOT use matchstick carrots from the grocery store, as they are still too large and thick.

Cream Cheese- when making cheesecake, make sure to choose full fat, brick style cream cheese (not the tubs of spreadable).

Pecans- whether you add them to the frosting, or add them on top of the cake, they pair perfectly with today’s carrot cake dessert.

How to Assemble a Cheesecake Cake

First you need to have everything baked and ready.

Cheesecake Layer- I usually make this a day or two in advance, and freeze until ready to layer.

Carrot Cake- Bake this in the morning you want to serve the dessert for freshest flavor.

Assemble-

1. Carrot Cake Layer
2. Cheesecake Layer
3. Carrot Cake Layer
4. A gallon of cream cheese frosting with pecans!

Tips and Tricks

1. Plan Ahead. 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.
2. Water Bath. The added moisture from the water bath helps to keep this cheesecake super soft and delicious!
3. Freeze the Cheesecake Layer. 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.
4. Carrot Cake. I used my favorite carrot cake recipe, from scratch. But if you want, feel free to use a carrot cake mix or even a spice cake mix. I’ll never know!
5. Frosting. 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.

Cheesecake Cake Ideas

• My love for cheesecake cakes began with this Pumpkin Cheesecake Cake recipe. It’s perfect for fall baking, but really, you can enjoy it any time of year!
• Neapolitan Cheesecake Cake. Can’t decide on what to make? This sweet cake has lots of flavor!
• Lemon Cheesecake Cake. Moist, tender lemon cake layers with a creamy cheesecake filling and topped with lemon buttercream frosting bursting with citrus flavor!
• Don’t worry chocolate fans, I’ve got you covered with this Salted Caramel Chocolate Cheesecake Cake recipe. Not for the faint of heart, this one is decadent!
• The BEST Red Velvet Cheesecake Cake recipe starts with two layers of homemade red velvet cake with a layer of cheesecake in the middle. Topped with delicious cream cheese frosting and white chocolate curls!

More Cake Recipes:

• Chocolate Eclair Cake
• Twinkie Cake
• Lemon Coconut Cake
• German Chocolate Cake
• Chocolate Cake Recipe
• Ding Dong Cake
• Banana Cake Recipe
• More Dessert Recipes

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Carrot Cake Cheesecake Cake

4.73 from 171 votes

By: Aimee

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!

Prep Time: 2 hours hours

Cook Time: 2 hours hours

Additional Time: 2 hours hours

Total Time: 6 hours hours

Servings: 20 servings

Ingredients 

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For the carrot cake:

• ▢ 2 cups granulated sugar
• ▢ 1 ½ cup vegetable oil
• ▢ 2 teaspoon vanilla extract
• ▢ 4 large eggs
• ▢ 2 ¼ cups all-purpose flour
• ▢ 1 ½ teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ginger
• ▢ ¼ teaspoon ground cloves
• ▢ ½ teaspoon nutmeg
• ▢ 2 teaspoons ground cinnamon
• ▢ 3 cups grated carrots or finely shredded

For the cheesecake layer:

• ▢ 2 packages cream cheese, softened 8 oz each
• ▢ 1 cup granulated sugar
• ▢ ¼ teaspoon kosher salt
• ▢ 2 large eggs
• ▢ ¼ cup sour cream
• ▢ ⅓ cup heavy whipping cream

For the frosting:

• ▢ ½ cup unsalted butter softened
• ▢ 2 packages cream cheese, softened 8 ounce each
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 Tablespoon heavy cream
• ▢ 4 ½ cups powdered sugar
• ▢ 1 cup chopped pecans

Instructions 

For the cheesecake layer:

• 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.
• 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.
• Prepare 9-inch springform pan by lining the bottom (inside) with a circle of parchment paper.
• 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.
• 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 oven, on a rack just above the water bath (you don't have to actually put the pan in the water to achieve the same results)
• 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.
• 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.
• Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.Fold in carrots.
• Bake for 38-42 minutes. Cool in pans on wire rack for 10 minutes, then 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

Notes

• Plan Ahead. 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.
• Water Bath. The added moisture from the water bath helps to keep this cheesecake super soft and delicious! The cheesecake doesn’t have to sit in the water bath to achieve the same results!
• Freeze the Cheesecake Layer. 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.
• Carrot Cake. I used my favorite carrot cake recipe, from scratch. But if you want, feel free to use a carrot cake mix or even a spice 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!
• Frosting. 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.

Video

Nutrition

Serving: 1slice, Calories: 563kcal, Carbohydrates: 69g, Protein: 6g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 239mg, Fiber: 2g, Sugar: 56g

Course: Cake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!