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!

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:

  • 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!
  • 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!

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Carrot Cake Cheesecake Cake with cream cheese frosting and pecans

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!

More Cake Recipes:

Carrot Cake Cheesecake Cake recipe and video:

Yield: serves 16

Carrot Cake Cheesecake Cake

Prep Time 2 hours
Cook Time 2 hours
Additional Time 2 hours
Total Time 6 hours

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:

  • 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

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 674Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 119mgSodium: 246mgCarbohydrates: 80gFiber: 2gSugar: 66gProtein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Carrot Cake Cheesecake Cake

Recipe first published on Shugary Sweets on March 3, 2016

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!


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on March 25, 2018

Comments & Reviews

  1. Can you add ingredients to the recipe or would it change the texture? Such as pineapple, coconut to the carrot cake recipe. Love you cheesecakes and this looks delicious.

  2. I LOVE cheesecake so i had to try this recipe. I made it 2 times this week! One for a friend & one for us. It is awesome! Followed the recipe the 1st time. It was great. Second time I did half white sugar and half brown, equally amazing. And it is HUGE!!! Now I have to buy some smaller cake pans so I can cut the size down, since it’s only my husband and I that have to eat it alone. Thank you so much for sharing this recipe!

    1. I’m not sure what you’re referring to? The Carrot Cake Cheesecake Cake recipe is above the comment section…so if you made it this far, you passed it.

  3. Hello there. This is one delicious cake! Have you ever Frozen to cake as a whole if so are there any complications when it thawed?
    Thank you,
    Portia ?

  4. I have made this cake twice for Easter and my family loved it! My brother loved it so much he wants it as his wedding cake! the problem is that I need to make a 6in, 8in and 12in cake. I figured I could do one recipe for the 8 inch and a double recipe for the 6in and 12in but Im not sure what the baking time for them would be. The carrot cake is easy to judge by testing the cakes but Im more worried about the cheesecakes. Any advice?

  5. This cake was outstanding! Not only did it actually look like the picture posted but it was one of the best tasting cakes I’ve ever made. Will definitely use this recipe again, even just for the carrot cake portion. Yum!!!

  6. Tried this cake & everyone loved it, only downside is that a round cake is harder to cut small slices when I bake for the office, or for small servings for any reason.. I had converted other cakes to rectangle so I gave this a whirl. I got a 9×13 removable bottom pan, made 1 1/2 timesbthe recipe for all the components and it is perfect! 1st time I actually cut it into 4 separate rectangles because I wanted different people to try it, and some people don’t want pecans (no, I don’t know what is wrong with them).
    It was well worth the investment for the pan, this cake is officially in the rotation, and I can bring 2 full cakes to inlaws & my family with little extra effort!

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