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!
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. Toast the nuts for best flavor.
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-
- Carrot Cake Layer
- Cheesecake Layer
- Carrot Cake Layer
- A gallon of cream cheese frosting with pecans!
Tips and Tricks
- 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! It also creates even baking of the cheesecake.
- 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!
- 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!
Love carrot cake? My carrot cake cupcakes are ALWAYS a huge hit at the holidays. Or try my easy carrot cake muffins for a sweet breakfast treat.
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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!
Ingredients
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. Wrap the entire bottom and sides on the outside with a large piece of foil, this will keep the water from entering the springform pan.
- 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 water bath.
- 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! It also create an environment for even baking.
- 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
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!
Absolutely love this recipe!! I highly recommend it. I made it for Easter this year and last year. It’s been a hit each time! The recipe is absolutely delicious and easy to follow.
Adjustments I made: I did the water bath, but didn’t submerge the cheesecake pan in it, because I didn’t have a roasting dish large enough and it still worked out perfectly. I also added extra powder sugar to the frosting because I wanted a thicker consistency.
Additional note: three carrots shredded ended up equaling three cups for me.
Wonderful, thank you so much!
Do you have to grease the sides of the springform pan? I understand using the parchment for the bottom, I don’t want it to stick to the sides.
Nope, don’t spray the pan. Allowing it to stick to the sides helps it rise and become fluffy. Before you release the springform, slide a knife around the edges.
I let my cheesecake cool in the water and after about 30-40 minutes, it separated itself from the sides. I had no cracks, it was absolutely perfect!
I love to hear it!
Could I use a store bought cheese cake, make the rest from scratch
You could, but most store bought cheesecakes have a crust on them.
For the life of me I cannot get the icing to turn out for me, I make this cake for family functions and stuff special occasions, and the icing always turns out runny, like it needs way more powdered sugar, other recipes I have read call for 1 block with 4 cups, yours is 2, which I am ABSOLUTELY okay with lol but what do I have to do different to get it to whip for me?
I have a stand mixer and today is my dad’s birthday, so the annual cake is in the stages to be put to get her and am going to try again, fingers crossed!
Can the finished cake be frozen?
Absolutely!
I can say I’ve literally made this recipe at least 50+ times for family/friends b’days and other special functions at work. It’s been the most sought after cake that I get requests to do. Definitely a crowd pleaser…every time. Thanks for such a great recipe!
Thank you for letting me know, love it!
I made this for Easter this year, usually make just a carrot cake but wanted to try something different. This recipe was amazing. I used my own carrot cake recipe but used the cheesecake and frosting recipe
I’ve made this cake 4x now and it’s always a crowd pleaser but I swear the directions used to say that you could put Roasting pan with water on rack under the cheesecake instead of cheesecake in the water bath? Maybe I’m mistaken? Lol
I thought the SAME THING. And I too have made this cake several years for Easter now.
You can do either!
Hi
Would you be able to tell me the bake time for the cheesecake in a 7″ pan??
How do you get the cheesecake off the bottom of the springform pan to put it on the cotton carrot cake layer?
Put parchment paper down first
Ok but do you invert it on the bottom cake layer? I’m just trying to figure out how to move a chunk of cheese cake off the parchment.
Yes you can invert it onto the cake layer 🙂
Can this be made gluten free and dairy free?
I’ve made both the regular version of this recipe and a gluten free version using King Arthur’s 1:1 Measure for Measure Gluten Free Flour, and still turns out great! I can’t speak to the dairy-free though, sorry.
Hi Aimee, I just made the cheesecake, exactly as written. My cheesecake is very wet at the bottom with a weird water texture. Does that firm up and correct itself when put in the fridge? I’m serving it today but think I may need to start over or do another recipe.
Did you put the water bath in the bottom of the oven, so the cheesecake wasn’t sitting in it, correct?
I love all the ingredients except I would like to add crushed pineapple. How could I incorporate it in.
Could I substitute the oil for pineapple
Thanks
In the Video, you use 2 sticks of unsalted butter, but recipe calls for 1 (½ cup). Did I see that right?
Definitely follow the recipe card. Sometimes my videographer doesn’t show the correct ingredient amounts 🙂
LOL. Ok. Good to know! Thank you for answering so quickly!!
This cake tastes really good. The only problem I have with it is the cheesecake layer is pretty thin – definitely not the best
lookng cheesecake I’ve ever made, but overall, a really delicious cake!
I’ve used this recipe for 3 different wedding cakes and I had this wonderful grandmother of the bride come up to me personally and tell me this was the best cake she had ever had. Thank you for sharing this recipe
Can I use 8″ pans for this recipe?
Two years ago I made your carrot cake cheesecake recipe as a Groom’s Cake for my son 2. I got so many compliments and even an applauds. Today I’m making it again in celebration for the birth of my granddaughter. Obviously I only make this for the huge milestones in my life. Thanks so much for sharing this delicious recipe.
Love to hear this 🙂 Congrats on your new granddaughter!
For the ginger, what would work best fresh ginger or the powder?
I use dry ginger (not fresh).