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-
- 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!
- 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!
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
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 (8 oz each) cream cheese, softened
- 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 (8 ounce each) cream cheese, softened
- 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 ⅔ 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.
Nutrition Information:
Yield:
20Serving Size:
1 sliceAmount Per Serving: Calories: 563Total Fat: 31gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 81mgSodium: 239mgCarbohydrates: 69gFiber: 2gSugar: 56gProtein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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!
Can I put just the layers without frosting in a cake saver the day before serving the next evening? I was going to frost a but before serving. Would the layers alone be ok?
Yes they will!
Can I make the complete cake all the layers and day before having it or is it best to assemble it the day of serving it
You can assemble the day before and put in the refrigerator. Allow to sit out about 30 minutes before slicing and serving.
I only have a 10” springform, can I use this recipe with adjusted bake times and just have slightly thinner layers as a result? Thank you! Can’t wait to make this for our 5 year anniversary
Hi Aimee,
Do you leave the oven door closed for the 30 minutes after shutting off oven? I usually leave the oven door slightly open for the 30 to 60 minutes to finish baking the cheesecake. Thank you! I will be making this on Monday for a birthday party!
Do you think I could use my no bake cheese cake and put
It in the middle of the 2 layers?
Probably not. No bake cheesecake is a lighter consistency, and as you press down on the cake to cut it, it will ooze out the sides.
Aimee, there is a group on Facebook that is probably a bot that steals recipes and pictures and posts them as their own without giving credit to the source. They took this recipe and even one of your pictures and removed the watermark. I just wanted to make you aware of it and wasn’t sure how else to reach you. The name of the group is Recipes and Cool Stuff At Home, and I’m trying to get them shut down.
Thank you, I just reported them.
I’ve made carrot cake and cheesecake for years now and they taste delicious. Recently I tasted the carrot cheesecake mix and I wanted to make it so I looked up the recipe and yours I found the best . I do have a few questions. The full cheesecake I make with 5 bricks of cheesecake I use 1 cup of sugar. Your recipe calls for 2 bricks and 1 cup of sugar. Is that not too much sugar? Also, I’ve never used Whipping cream in my cheesecake, I’m curious what is the purpose for using that in yours? I’m always happy to learn new trick, is why I’m asking, not criticizing at all!!!!
Thank you
I have also been making cheesecake for quite some time and I have a rule of 1/3 cup sugar per block of cream cheese. This recipe adds that extra 1/3 c with the sour cream/whipping cream. Each of those give a smooth and creamier outcome to the texture. 5 blocks to 1 cup is the least amount of sugar i have ever heard of or seen used in a cheesecake.
The recipe instructions do not say if you place entire cheesecake on top of carrot cake layer or spoon the cheesecake on to that layer?
Place the cheesecake (without breaking it) over the first layer of carrot cake.
This is a great recipe. My recipe is from my gram & I have used it for 55 yrs. My son request it every yr for his birthday. 😀 I was so glad to see that your cheese cake is a ‘real’ cheese cake & not made with cool whip, which is criminal. That part I will use with my cake. I too love the pecans crushed & in the cake. About the only thing I add differently is I put in a can of crushed pineapple with the juice. I use cream cheese frosting but every yr I change up & add some rum or brandy in it for just a little zip. I make in 3 layers because its so heavy the outside would burn before the inside was baked if done in 2 pans. I will be adding this to my collection though so thank you so much for a real recipe, old school way 😀
For the most part this recipe is a winner! However, I personally think the four cups of icing sugar is excessive for the frosting. It is way too sweet and you can’t taste the cream cheese in the icing! If I’m eating a carrot cake with cream cheese in the middle I want to be able to taste cream cheese icing! So the modification I made for that was to reduce the icing sugar to one cup. It brings out the flavor of the cream cheese perfectly for the frosting.
I’ve now made it multiple times with the modification to the frosting and everybody loves it!
Thanks for the awesome recipe!
Hi,
For the cheesecake portion, can I add lemon or lemon zest to it for some brightness or will the extra liquid impact the way the cheesecake bakes? Thanks!
I made this carrot cakes cheesecake for Easter it was delicious and I have been craving it ever since. Any suggestions on how to make this into mini cupcakes for an upcoming shower?
I have tried making cakes a few times and they come out dense with hard sides what am I doing wrong
It could be the cake pans you’re using. Some of the cheaper pans conduct heat differently and people end up with burnt edges. I love the USA Pans, you can find them on amazon!
Does this have to be refrigerated because the cheesecake layer? And does that cause the carrot cake to be dry?
Yes refrigerate. And if you have it in a cake saver, the layers of cake are just fine. I prefer to make the layers ahead of time. And assemble a couple hours before serving!
Why did my cream cheese frosting come out lose I followed directions and it was like that without adding heavy cream ?
Cream cheese frosting is typically a more loose frosting that doesn’t pipe well.
This recipe sounds great.
I love the idea of making the carrot cake and the cheesecake separately and then combining them.
I’m toying with the idea of adjusting the batters to make a “6 mini-cake.
(HOW do Wilton Bake Strips work, exactly?)
Do we defrost cheesecake layer fully before assembling it? I dont wanna attempt if i make a mess doing just that, if it is better adding it half or fully frozen
I have done it both ways. Defrost first, or assemble while frozen. Works either way 🙂
Please anyone who can advise. I made the cheesecake layer this morning and when I let it cool on the counter a good bit of liquid came out the bottom. I have it cooling in the refrig now and then will freeze. Is this normal???
I never made a cheesecake without a crust so this is new and is going to be for easter.
Anyone else have this happen ???
I solved that problem by NOT placing the cheesecake directly into the water bath.
I place the water pan on the oven rung BELOW the Cheesecake. It still provides the moisture you need but without getting water into the cake itself. (You can never wrap it well enough to keep out the water.)
I love this cake, recipe, the whole enchilada!!! I make this every year for Easter and my family looks forward to it and my friends always ask if I have leftovers!
In the 2020 pandemic year, my family was so disappointed, but I still made it and packaged pieces for everyone to come and take.
The best cake ever!!! Thank you for sharing and putting together this recipe ❤️🙏🏻❤️
I’m so glad it’s become a family favorite. It’s definitely work…but so worth it!
If I’m freezing the cheesecake do I have to thaw before assembling the cake?
Do you need to adjust anything for high altitude?
The carrot cake fell a bit.
I have made this cake from scratch and done carrot cake box. They have done well. I’ll make one for Easter this year 😂
Can the cream cheese be substituted with a dairy free cheese?
I haven’t experimented with that, so I can’t answer for sure.
Thank you for this recipe the cake came out amazing and my family loved it. Was a bit difficult as some the measurements in South Africa are different but I figured it out. But having most of the measurements in cup sizes was great.
Has anyone tried this with another flavor cake? I’m thinking strawberry.
I have numerous cheesecake cakes on the blog here…from chocolate to red velvet, eggnog to neapolitan!
With regards to carrot cheesecake. For the filling instead of 2 creamcheese can I use only one creamcheese, if ever, what about the volume of the other ingredients, can I reduce it or the same
Thank you….!
Has anyone made the cheese cake without the spring pan?
Yes, I’ve made this cake several times now. This is my husbands birthday cake request every year! Each time I have used a 9 inch cake pan for the cheesecake and prepared it as directed. The only difference is I also sprayed it with cooking spray. Turns out perfecto!