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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Carrot Cake Cheesecake Cake

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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!

Slice of Carrot Cake Cheesecake Cake

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!

Carrot Cake Cheesecake Cake Cream Cheese Frosting

If you love today’s Carrot Cake Cheesecake Cake recipe, then I think you will also love:

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Carrot Cake Cheesecake Cake with cream cheese frosting and pecans

Carrot Cake Cheesecake Cake recipe and video:

Carrot Cake Cheesecake Cake

Yield: serves 16

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 tsp 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

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

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 first published on Shugary Sweets on March 3, 2016

 **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**

**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**

232 comments on “Carrot Cake Cheesecake Cake”

  1. Rose

    Frosting calls for heavy cream, I could not find it at my local grocery store. Could I just use heavy whipping cream?

  2. Ramona G. Gonzales

    How do I get recipes ? I love to bake the carrot cake.

  3. Marsha mills

    Looks real good.

  4. Pamela Rose

    I made this cake for a friend over the weekend. Needless to say everyone loved it!  

  5. Tiffany

    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?

  6. would like to delet picture when print takes less paper on one page. very important. thanksyou

  7. Angi


  8. Pingback: Chocolate Caramel Cheesecake Tart

  9. Anonymous

    Absolutely amazing, easy to make, and way too delicious. 

  10. P J

    Why can I not copy, and paste this recipe?

  11. Megan

    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!

  12. Anonymous

    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?

  13. Linda

    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. 

  14. Chriz

    Hi I am lactose intolerant. Will using lactose free ingredients change the way some of the components cook/taste

  15. Deb buskirk

    Frosting and cheesecake, delicious. But disappointed in the carrot cake. The carrot cake did get a bit better the 2nd & 3rd day.

  16. Matthew Stiebler

    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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