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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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!
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!
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.
How to make a Carrot Cake Cheesecake Cake:
- 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!
If you love today’s Carrot Cake Cheesecake Cake recipe, then I think you will also love:
- 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!
- 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!
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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!
Carrot Cake Cheesecake Cake recipe and video:
Carrot Cake Cheesecake Cake
Ingredients
For the carrot cake:
- 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 tsp vanilla extract
- 1/4 cup heavy cream
- 4 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 wrapping bottom of pan (outside) with double layer of foil. Line 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 preheated roasting pan in the oven, making sure to be careful not to spill water.
- 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. 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
Recommended Products
-
Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan Bakeware with Cleaning Cloth -
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
-
Wilton Bake Even Cake Strips, 2-Piece
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 674 Total Fat: 38g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 119mg Sodium: 246mg Carbohydrates: 80g Fiber: 2g Sugar: 66g Protein: 6g
Recipe first published on Shugary Sweets on March 3, 2016
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**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**
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!
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 🙂
Oh that one is pure gold. And yes, if she loves carrot cake you better give this one a try 🙂
Cheesecake IN a cake?! This is madness in the best form 🙂 Delicious!
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!
Aww thanks Averie! It was definitely an indulgent cake, but worth every calorie 🙂
This is the cake of my dreams!!
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.
It WAS natural. They paired so nicely together, I can’t wait to make it again. You should totally try it 🙂
oooo — cannot wait to try to it. by chance do you have a cheesecake recipe that does not use sour cream?
You can use greek yogurt in place of the sour cream if you prefer 🙂
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?!
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.
Never ever calculate 😉
How did you do your calculations? I use MyFitnessPal also. I do enter a recipe to get it calculated from time to time. But I’m interested in how you did it. Thank you
How do you print it out love to make this.
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.
I’m sorry, just saw this! Hope you worked it out 🙂 ENJOY!
Yes we did, my husband helped. The cake is incredible! The cheesecake filling is just wonderful!!
Glad you enjoyed the cake 🙂
I can’t find Heavy Cream at any local store for the frosting. Have you ever substituted Heavy Whipping Cream in its place?
Yep. Same thing 🙂
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
Thanks for the tips, never tried mashed carrots in it!!
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
Haha, you’re quick!! Glad it was a hit 🙂
this cake sounds great
,which I had a printer
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…
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.
Thanks.
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.
When leaving the cheesecake in the oven for 30 minutes after it’s shut off does it matter if it’s an electric or gas oven?
Nope, it doesn’t matter 🙂 I’ve had both over the years!
If you pack flour into your cup, or scoop the flour out of the bag with the measuring cup, the flour it will be to dense. Use a spoon to scoop you flour lightly into the measuring cup. Or you can weigh your flour out. 4 1/2 oz. = 1cup of flour. If it seems to runny for you you can add flour by the table spoon.
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!
So glad you enjoyed the recipe!!! It’s truly a family favorite around here too 🙂
I found your recipe through Pinterest and made this for Easter this weekend. Huge hit! I blogged about my attempt here: http://wp.me/p2hp9V-1z3 If you want to check it out! Thank you – it was delicious!!!!
So glad your family enjoyed the cake 🙂
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.
Woot woot!!! Thanks for letting me know! I’m so glad you enjoyed the recipe 🙂 And that frosting, OMG, right?? Can never have too much, ha!
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.
Sandysandals
🙂
My mother- in- law makes this and it is so wonderful! However, she uses baby food carrots! It’s so moist and yummy! 🙂
Baby food carrots? Now that’s a new one! I’m intrigued!
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.
Oh my gosh that is the funniest story ever!! So glad the taste of the cake itself turned out great 🙂
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?
I just PHILADELPHIA cream cheese and it works perfect every time. As for ingredients, you stumped me 🙂
Looks so yummy… will definitely try.
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
There’s so much flavor going on in this recipe, sometimes you just don’t need to add the extract 🙂
I made this and it is devine! It is a beautiful cake and so delicious. Thank you for the recipe.
So glad you enjoyed the recipe 🙂
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!
Awww thanks so much for leaving a sweet comment! So glad you love the recipe!!!
Your recipe states to use 4 cake pans, but in the instructions it says to use 2 pans, what goes 2 or 4 pans?
I don’t see where it says 4 cake pans. I say grease and FLOUR two 9-inch cake pans 🙂
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.
I’m making the cheesecake part and only have coarse kosher salt, is that ok?
Never mind. I made it and it was absolutely perfect!
🙂
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!
Yes, it can be baked in a water bath (prevents cracking and keeps cheesecake moist). However, I have skipped that step for these cakes (as the cheesecake isn’t visible), so either way works!! ENJOY!
Christine. My recipe only calls for two cups of flour.
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?
Yes still use it as it will make it easier to remove from pan 🙂 ENJOY!!
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!
Yay, so glad you loved it 🙂
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?
Right under the part you can see, click on the bar that says “click here for full recipe” or whatever it says 🙂
Do you know the conversion to make it gluten free with coconut flout instead of normal flour???
I don’t, I’m sorry!
I made my normal recipe and used almond flour and it was delicious
What can be used instead of canola oil?
Vegetable oil works.
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
Can you substitute coconut oil or avocado oil? I don’t use canola or vegetable oils.
Made this cake turned out wonderful I added 1/4 teaspoon of nutmeg and allspice to cake recipe would love to share photo but unable to
You can share a photo in my facebook fanpage if you’d like. Or tag me on instagram! https://www.facebook.com/groups/shugarysweetsfanpage/
I baked cheesecake layer last night and this morning there is a clear slimy liquid around the base. I don’t see how this could be under cooked if cheesecake was in oven 45 minutes and than set for the additional 30 minutes. the top was nice a nice color, the inside after removing from spring form pan seemed to has a nice consistency. Do you know what could of happened?
If you used a water bath, possibly the foil layer wasn’t high enough and water leaked in? Or, too much moisture in the refrigerator overnight? I’m sorry, wish I could be more of a help!
I love carrot cake, looks perfect and tasty.
Thank you AImee for your response, I remade the cheese cake and cooked it a little longer my oven was off calibration. This cake is so wonderful all my guest really loved it.
This is my two favourite desserts in one! Can’t wait to try it!
I dont have a springform pan. What else can i use to make the cheesecake?
I have made this many times now, and it is a favorite birthday request for my son, sister-in-laws, Thanksgiving dinners, Easter dinners, etc. I have had moderate success with the frosting, but I think I have resolved my issues with the frosting coming out too thin or unable to hold shape regardless of how much sugar I add. I learned valuable lessons from making modified swiss buttercream, and applied them to this, which simply is, do not skimp on the ingredients. With off-brand butter, confectioner’s sugar, and cream cheese this frosting can be a complete disaster, likely due to the range of acceptable fat, solids, and liquid ratios in the ingredients to be able to be classified as “butter,” etc., and the additives to the confectioner’s sugar. When I used Land of Lakes butter, Philadelphia cream cheese, and Imperial sugar, this came out PERFECT. There are other quality brands that will be perfect, too, but for optimal results for me in a critical situation (husband’s office party) I’m sticking to what I know will yield the best results. My whole family, and many others, thank you for this recipe! <3
I made this for Thanksgiving and OMG how completely awesome!! This cake is to die for, just follow the instructions to a tee! I’m gearing up to make it again tomorrow for Christmas. It’s a new family tradition!
I made the cheesecake and did exactly as directed. It did not rise very high. What is normal height?
It should have risen about the same height as the cakes.
I have been waiting for a special occasion to make this cake so today is my birthday and this is my gift to me. Thank you for the recipe.
Happy Birthday! Hope you enjoyed your special cake 🙂
Love your precise directions, this is the best sake ever. Liked reading comments, might try the baby food carrots some time. And I believe the ladies right, sometimes off brand ingredients are at falt for failures. This is one cake I’d want to use the tried and true brands and not skimp. Love your blog, ‘Happy Baking”
I’m drooling
made this cake over the weekend, it was awesome…taste was great! I however will admit to being a newbie and never made a cream cheese frosting. I did have the correct ingredients and used philly cream cheese but my frosting was very runny. it tasted great…but slowly ran down the side of the cake. Suggestions for next time?… cause yes there WILL be a next time!
First, make sure you are spreading it onto a completely cooled cake. Any warmth from the cake will result in a runny frosting. Second, make sure you beat everything until the desired consistency. If it seems too thin, add a little extra powdered sugar until it’s your desired consistency 🙂 ENJOY!
Hi, Im in the rural UK and I cant get canola oil! Can I substitute for sunflower oil?? X
I’ve not tried sunflower oil, but vegetable oil works great!
Can Splenda be used in place of the sugar? We are diabetic.
I am just seeing this recipe today and have a question. The link in the “notes” portion refer to your homemade carrot cake. When I clicked that link, the ingredients were different than this cake. Does it matter which recipe I use for the cake part?
It is a little different, but I updated it because that other version was older. I prefer the new way better, but either will work 🙂
OMG …… my hubbys eyes just popped outta their sockets (LOL) when I showed him this post from FB. He loves carrot cake and with that combination with cream cheese well he is in heaven already just thinking about how it would taste! Looks like I’m making it for his BD this year. Thanks for the recipe????????????
I made this and it is wonderful! Husband and kids approved. I did a few things different. First, I didn’t have a spring form pan so I greased the pan I was going to use for the carrot cake part, lined the whole thing with parchment paper. I didn’t even make it nice and smooth around the edges because it didn’t matter once the cake is put together. I still used the pan of water in the oven, obviously didn’t set it down in it though. once cooked I removed to a plate, cooled to room temp on counter, then put in fridge for a little bit. For the frosting I wasn’t loving it so I added 1 more brick of cream cheese and I used 1 stick unsalted butter and 1 stick salted. I am not a professional, but the best tip I can give for frosting is to put a thin layer on, but in fridge to set, then go back and frost it! I also just took pecan halves and made a row at the bottom, middle, and top, then used crushed pecans and put some in the middle…. hid then unevenness because I didn’t want to take the time to level it.
Please email me the carrot cake cheese cake recipe
Please send me the carrot cake cheese-cake recipe Thanks.
I have no luck with water baths for cheesecakes. I’ve tried very thing. Even wrapping pan in foil first. Any suggestions would be a lifesaver because of the fact of how many cheesecakes I’ve thrown away. Can’t wait to try this
You could put the water bath on a lower shelf in the oven, then put the cheesecake on the middle shelf (not in the bath). You still get the benefit of the moisture from the water in the oven without the issue of getting water into the actual cheesecake pan!
I have made this cake many times over. All my customers love it and it’s a repeat order. By far the best cake recipe I’ve ever made.
I made your Carrot Cake Cheesecake Cake recipe today, all I can say is WOW. This has made it to my recipe drawer for the future. Not only a good combo desert, but also a great recipe if you just want carrot cake or just Cheesecake. I am truly impressed on how this turned out and how amazing it tastes.
Yay! So glad you loved it! 🙂
Do you not put nutrition contents on the recipes? After seeing a post from another reviewer, I would be hesitant to make any of the recipes you post. I need to do some research, but 26,000 calories for a cake is a “heart attack on a plate.”
I don’t count calories, and I am not a nutritionist, so I don’t feel comfortable giving people nutrition advice. That said, I’m not sure where 26000 calories came from….but I don’t encourage you to eat an entire cake either. 🙂 If you are on a special diet or are strictly counting calories, maybe this Carrot Cake Cheesecake Cake isn’t the right recipe anyway 😉
French please
Can’t wait to start on all these wonderful recipes.
Do you think there is any way I could cut this recipe in half, for only me and 1 roommate? I hate to make a full cake like this for 2 people, it’s going to go straight to my backside. But, I suppose, I could probably find somewhere to donate half of it.
Way too much butter in the frosting recipe. Would be better to cut the butter amount in half. The cheesecake recipe was very helpful though. Used my own carrot cake recipe.
Hi Aimee,
This looks Devine! I would like to make it for a larger group and was wondering if I could make it in 9 x 13 pans instead so the servings would be smaller and serve more people.
Thanks for any suggestions!
Wow made this cake, amazing, moist, cheese cake came out perfect. delicious.
That’s great to hear 🙂 ENJOY!
Please send me the carrot cake recipe . My daughter and her family are crazy for carrot and cheese cake. What a great idea to put them together.
U think u have the most awesome recipes I would love to have a lot of them sent to me please
The filling layet was runny i baked it longer than suppose too
Does anyone know if you wanted to make a smaller version of this, could you cut the recipe for the carrot cake, frosting, and cheesecake in half?
Made this for Easter 2016 and it was amazing!!! 2 of our favorites especially for Easter!!! Thank you so much!!! Read all the comments and thought to myself this poor girl can’t catch a break… Sometimes people need to think for themselves and make adjustments accordingly.. You have no idea on their ovens, ingredients they r using or the altitude and temps where they live.. Thank you again for posting
So glad you enjoyed the recipe. Thanks for the support 😉
My grandmother made a carrot cake similar to this. She used baby food to keep her cake moist. It was the best ever! ???? Can’t wait to try your recipe!
Looks delicious. I would like to have your receipe for the carrot cheesecake. How do I get it?
Would like the above recipe
I would like the above cake recipe
I would like carrot cake cheese cake recipe
I would like carrot cake cheese cake recipe
Can you add crushed pineapple to this recipe? How much would I use ? Thank you !!!
Can you add crushed pineapple to this recipe? How much would I use ?
ThankYou
I suppose you could, but I’ve never done that so I can’t help you out with a measurement!
Hey there. I just started on the cheesecake and getting the dry cake ingredients set aside. Quick question, why not cake flour?
This is a dense cake with the carrots, it doesn’t need the light airy cake flour 🙂
Hi there ,
Can i skip whipped heavy cream in cheese cake part or there’s any substitute?
Thanks
I made this carrot cake and it was delicious. Thank you. But unfortunately it gave my whole family diarrhoea for 3 days! Good think though was all the weight I put on eating the cake was lost when I had the diarrhoea. Luckily I got to miss out on a presentation I was nervous about at work because I was sick
Is it essential to grate the carrot or can you just leave it whole in the cake
Looks good! What’s the easiest way to transfer the cheesecake onto the carrot cakes?
Can you tell me the easiest way to transfer the cheesecake onto the carrot cake without it breaking?
I would love this Carrot Cake Cheesecake recipe
Click the “get the recipe” button 🙂
It looks delicious & would love the complete recipe
It’s says you can see the recipe but I sure can’t find it
Click the “Get the recipe” button 🙂
Just turned oven off after 45 minutes. Cake not golden, is this normal? Waiting 30 with oven off.
The cake or cheesecake?
Is there a possibility of pre-making both the cake/cheesecake and freezing it for about 3-4 days then unfreeze and frost?
Absolutely! I do this often!
Hello, I’m just seeing this recipe. I make carrot cake all the time, but I grate my carrots.
How will this affect the recipe, if any? It looks delicious, can’t wait to make it
I just made this for my moms bday. It turned out amazing! I want to make a cheesecake for my dad using this recipe. I want to double it to make tall New York style. What alterations should I make on bake time?
Hi Aimee! This looks delicious! I cant wait to make it! Just one quick question. If i make the cream cheese layer ahead of time and freeze it do I then defrost it first before adding it to the cake layer? And would I defrost it on the counter or in the fridge.
Thank you!
I usually add it the middle layer frozen. And then frost and refrigerate the whole cake. By the time you serve, the cheesecake will be defrosted. 🙂 ENJOY!
Wonderful! Thanks Aimee! I can’t wait to try it this weekend 🙂
Enjoy! Be sure to share your finished cake on instagram or my facebook page and tag me!
Sorry Aimee, one more question. The ingredients listed for the carrot cake layers – is that for both layers and then you just divide the batter, or are those the ingredients per layer?
Both layers…then divide it into the two pans 🙂 ENJOY!
Would it be a mistake to add some raisins into the carrot cake layers? I’ve never made it before but love raisins and pecans in carrot cake. Just don’t want to mess it up though!
I personally don’t like raisins in my carrot cake, but if you love them, add them 🙂
Oh My, Can’t wait to try this for Easter! I’m a 80% healthy eater who take breaks, and eat what I want on holidays. Definitely not worrying & making calculations because you can just look at this delicious cake & ingredients, to determine that this is not one of the recipes that you need to make if you’re counting calories and fat grams! Lol!!! Just enjoy, double up on the exercises or search for healthier alternatives, Lol!! I’m looking forward to the full deliciousness!
AMEN 🙂
Hi,
I am making this cheese cake I am just concerned how does the carrot cake and cheese cake
adhere together? I am making the cheese cake and carrot cake night before then putting it together Easter.
I never have put two together before so I thought this would be killer.
Please let me know
Thank you for your time
Patricia
They just sit on top of each other. You don’t need to put frosting between layers 🙂
After shutting the oven off and leaving for 30 minutes cheesecake part still jiggly. Will putting it in the fridge overnight set it. Or even freezer
Hi Aimee, Your recipe inspired me to make a sugar-free, low carb version! http://www.sugarfreemom.com/recipes/low-carb-carrot-cake-cheesecake-nut-free-gluten-free/
I made this a while back. Absolutely wonderful!
Thank you!
We love this idea for making awesome cake by this recipe and thanks to you for giving this awesome recipe. I will try this recipe recently. Thanks!!!
My frosting was way too thin and was enough for two cakes but the cake was very delicious.
Have now tried to make the cheese cake layer twice. Followed the recipe exactly with no changes using Philadelphia cream cheese and exact measure measurements. Both times cheese cake layer runny. Not thick like the video. And a very soft consistency when baked. More like pudding. Cannot be used in a cake. What am i doing wrong? I make many cheesecakes and this is the first time I have every had a fail. I beat the cream cheese 2 minutes and then each egg separately, then the sour cream and whipping cream and beat 2 more minutes. Classic fail.
Honestly, I have no idea! I use this cheesecake as my filling for all my cheesecake cakes…and many others (as you can see in comments) have made it successfully. The only thing I can think of is to double check your oven, make sure the temperature is accurate. I know my old oven always had to be turned up ten degrees to get to the accurate temperature (you can usually get an oven thermometer at any big box store).
can’t i use a package of carrot cake mix for the layers? Maybe add a little more carrots?
If you prefer, yes you can!
Do you oil the cheese cake pan?
Nope!
I always add raisins and crushed pineapple to my carrot cake! should I stick with my recipe? do you think the additions would harm your recipe?
Made it yesterday/today. Followed recipe almost exactly (just added vanilla to both cakes bc I love it)… and added the chopped pecans to the carrot cake and left them out of the icing. Did a thin crumb coat of icing for the sides and a thick layer of icing on the top. Then added candied bacon roses for decor bc the recipient prefers meat for dessert ????
Recipe was absolutely fabulous. Very straightforward and easy to do.
Taste was spot on. Moisture was spot on. I grated my carrots on the small hole part of a box grater and the texture was just right. Using high end ingredients will make this shine as bright as it should.
I’m normally not a dessert ‘mixer’ and prefer to keep desserts of different types separate… but the birthday man liked carrot cake and cheesecake, so I figured I’d live a little a do this combo recipe. It did not disappoint. Hubby said it was insane good and the rest of the tasters were very impressed as well.
Thanks for the great recipe! Will definitely make again and will certainly be using the recipes as separates as well.
I’m so glad you tried the recipe and loved it!
I make this and sell it professionally. Who came up wit this because I thought I was original. Sad to see someoned else did it but happy because this cake is amazing
Aimee,the heavy cream you use? What is the name of it please? TYIA
I usually use the organic Horizon brand 🙂
Could you please state the quantities in either grammes or ounces? UK users do not use cups for measurements and resulting searches online give conflicting quantities. Eg. for the sugar equivalent of 1 cup I’m getting 225g and 340g
Thank you.
I am a vegetarian and don’t consume eggs. Is there another substitute for eggs to make your carrot cake?
This looks so rich, I love carrot cake but I’m a dietetic and should not eat these sweets but it looks sinful.
What can you use if you don’t have a springform pan? I just gave mine away not long ago because I never used it. I seen where this question was asked on 11/14/16 but was never answered.
I’ve only ever made cheesecake in a springform pan (because it releases so well). I have heard people using a large cake pan, so you can try it, but I’m not sure how you would remove it from the pan?
This would be so good, but, must be kept in the refrigerator. Who has room for a big ole cake in your frig?
Looks awesome! One question, im assuming you take the water pan out when baking the cake layers.
Yes you do 🙂
I have never used Wilton Bake Eve Strips. What are they? How do they work?
Can you give me an explanation Please and Thank you
Sharon
Do you have to use the roasting pan or is there another way to make the cheesecake layer
You use a spring form pan to bake the cheesecake in, the roasting pan is for a water bath. For this cake, you can skip that step, or just add a shallow pan of water to the bottom rack of your oven.
Awesome! I’m a good baker and I even impressed myself with this one! Family loves it
I’m making this for thanksgiving. I am not a baker but I’m feeling ambitious. The cheese cake layer turned out perfect! Working on the cake layers now. I’m excited for this to grace my buffet table right next to my pumpkin bread slices.
my friend made this cake for Thanksgiving and i have to google to find the recipe to make it for Christmas. THIS CAKE IS DELICIOUSsss. Thank you for posting.
Glad you enjoyed it 🙂
Hi, I made the carrot cake part of this and it is the BEST! Moist and flavorful. I didn’t have time to do the cheesecake, but I will. Thanks for the recipe.
I made this cake and it’s by far the best carrot cake I’ve ever had. I will be making this recipe from now on thanks so much for sharing this one!
You’re welcome 🙂
I did the cheesecake layer alone it was amazing.????
I made this for Easter dinner tomorrow. It looks beautiful and we can’t wait to eat it tomorrow. My grandson said he will need a big plate for his piece of cake! 🙂
Hi amazing recepie. But how do keep the cake when there is leftovers. In the freezer or refrigerator?
Amazing! I loved the Carrot cake cheesecake cake!
could you make this in sheet pan to make mini cakes
I must say that when I saw this recipe on Pinterest I was extremely excited!! I mean I could not wait to make this cake. Well the opportunity came and I could not contain myself! I followed the directions to a T. While following the directions to a T, I began thinking something is missing in this recipe!
When it came out the oven, I was mortified. I have never had a cake flatten out. My cakes looked like cookies and the cheesecake was flat. I don’t know what the deal was. I’ve made plenty cakes and cheesecakes, cookies, brownies , pies and not to forget bread puddings. Never have my past recipes flopped like this. I don’t know what happened or what went wrong but I will never make this recipe again.
Hm, not sure what could have happened. I’ve made this recipe numerous times (as have many readers below) with no issues. Maybe get a thermometer and make sure your oven temperature is working correctly?
Can this recipe be used to make cupcakes! If so, how?
I do have a great carrot cake cupcake recipe….https://www.shugarysweets.com/carrot-cake-cupcakes/
I made this recipe and the same happened to me! Flat cheesecake and the cake came out flat in the middle . It fell
And it looked like a canyon… I put it together and we are going to eat it anyway… so t think I’ll make this again! The frosting was really yummy!
Looking forward to making the carrot cake with cream cheese for the girls at golf this week. I cook for the girls to raise money for Leukaemia Foundation.
I will let you know there thoughts
You can make the cheesecake with a regular cake pan by lining it with aluminum foil ( allow enough foil to hang over to allow for you to simply pick it up right out of the pan later). Bake the cheesecake as explained in the water bath and allow to completely cool once out of the oven. Cover the top with aluminum foil and put it in the oven with the cake pan and all. After a few hours, you can lift the cheesecake right out of the pan and peel the foil off easily. Springform pans make it more complicated.
Frosting calls for heavy cream, I could not find it at my local grocery store. Could I just use heavy whipping cream?
Yep, that’s what heavy cream is 🙂
How do I get recipes ? I love to bake the carrot cake.
Looks real good.
I made this cake for a friend over the weekend. Needless to say everyone loved it!
If I want to use a box carrot cake (need, not want I guess) due to time constraints, would I need two boxes or just one and split in half?
Most box mixes make two cake pans (assuming you’re using either 8 or 9 inch pans)!
would like to delet picture when print takes less paper on one page. very important. thanksyou
NUTRITION INFO?? Thx
I don’t calculate the nutrition info on my recipes, but feel free to plug it into myfitnesspal or another app 🙂
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Absolutely amazing, easy to make, and way too delicious.
Why can I not copy, and paste this recipe?
I’ve made this as a cake a couple times a day each time it was ahhhhhmazing, even from the hubs who is not a cake/sweets person and the kiddos devoured it. Question, do you think I could make cupcakes with the recipe all the same? Aside from doing 3 layers, I’d only do 2- 1/2 carrot cake, 1/2 cheesecake then frosting. I don’t see why it wouldn’t work but thought it wouldn’t hurt to ask or see if anyone else has tried this in cupcake form. Thanks!
I have these great carrot cake cupcakes, they don’t have cheesecake, but you can certainly try?? Let me know! https://www.shugarysweets.com/carrot-cake-cupcakes/
hi 8 made this amazing cake nd everyone loved it only one problem I had it sunk a bit in the center what could be the reason?
Could be that you didn’t blend the cake batter enough, or that your carrots were too liquid-y? Also, many ovens tend to not run correctly and the temperature could be off…I always suggest an oven thermometer!
Is it a must that you shred your own carrots rather than buying already shredded carrots. I always wonder about this when I see carrot cake recipes.
Most pre-shredded carrots are pretty thick…some grocery stores have a thinner shredded carrot you can use…but if it’s too thick it won’t cook in the batter and you’ll have that carrot crunch!
Hi I am lactose intolerant. Will using lactose free ingredients change the way some of the components cook/taste
Frosting and cheesecake, delicious. But disappointed in the carrot cake. The carrot cake did get a bit better the 2nd & 3rd day.
I’m not sure of the servings. I’m trying to surprise my wife by making this for her birthday ( she loves cheesecake and carrot cake). How hard would this be in a 13×9 pan and how should I change the amounts of each ingredient? Is this even possible? Would it be better to make 2 – 9 in cakes? Any suggestions would be greatly appreciated!!!
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This is just the BEST carrot cake recipe.
We love carrot cake and make it all the time, but the addition of the cheesecake layer had everyone asking for thirds 😉
I was hoping for some left for morning tea….but sadly now. Best get my bake on and make another 😀
I am dying to try this cake!!!
Now this is a cake! It’s the best of both worlds. And now this is going on my things to bake list!
WOW!! This cake is absolutely amaaazing!! I can’t wait to try it!!
My husband is begging me to make this. Carrot cake and cheesecake are his two favorite things in the world!! Can’t wait looks so amazing.
I can’t wait to make this for my mom’s birthday! Carrot cake is her favorite and she will flip when she sees this!!
I’ll be dreaming about this cheesecake until I can get my hands on a slice! Such a fantastic flavor combination!
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I made this for Thanksgiving and my family LOVED it!!! My husband said it was the best dessert he’s ever had! Thanks so much for the recipe!
So glad it was a hit 🙂
I’m going to bake this for Christmas. I don’t have a springform pan to cook the cheesecake layer in. Was wondering will it come out fine if I cook the layer in a regular cake pan? I will still line the pan with parchment paper and non-stick spray. I hope it works. Can I bake the layer without water? And how long would that be for?
This cake is insanely good! I made it once before and I’m about to make it again. I substituted the oil with unsweetened applesauce and it came out perfect.
Great 🙂