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!

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.

Carrot Cake Cheesecake Cake on a wooden cake plate with one slice removed.

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. Toast the nuts for best flavor.
Slice of Carrot Cake Cheesecake Cake on a yellow plate.

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-

  1. Carrot Cake Layer
  2. Cheesecake Layer
  3. Carrot Cake Layer
  4. A gallon of cream cheese frosting with pecans!

Tips and Tricks

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
Carrot Cake Cheesecake Cake Cream Cheese Frosting with one slice removed.

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!
Carrot Cake Cheesecake Cake with cream cheese frosting and pecans on a yellow plate with mug of coffee.

More Cake Recipes:

Carrot Cake Cheesecake Cake

4.73 from 179 votes
By: Aimee
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!
Prep Time: 2 hours
Cook Time: 2 hours
Additional Time: 2 hours
Total Time: 6 hours
Servings: 20 servings

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
  • 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
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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
Course: Cake
Cuisine: American
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!

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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. This carrot cheese cake was discovered by my daughter. Today is her birthday. She sent me your link (which I’m no stranger too!) and asked me to make it for her for her birthday. Can say, it was the bomb! Thank you for sharingvyour delicious recipe again!

  2. 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?

  3. 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

    1. You can assemble the day before and put in the refrigerator. Allow to sit out about 30 minutes before slicing and serving.

  4. 5 stars
    This cake is simply amazing. I’ve got to use it for 2 wedding cakes and they got nothing but rave reviews. I’ve always withheld from using the pecans though.

  5. 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

  6. 5 stars
    I had cut in half the sugar for the cheesecake, carrot cake and powder sugar for the frosting. I had used crushed pineapples and raisins for the cake to compensate for the sugar and let me tell you it was delicious not too sweet just right!!

  7. 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!

      1. 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.

  8. 5 stars
    I’ve been searching for a carrot cake recipe that can meet my approval since forever and I finally found it! I made this for my birthday and I’m in love! It’s so moist and rich, the perfect amount of sweetness! This is now my official birthday cake.

  9. 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.

    1. 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

      1. 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.

  10. 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?

  11. 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 😀

  12. 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!

  13. 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!

  14. 5 stars
    I have made this carrot cheese cake 7 times in the last 3 months ! I made it for a family get together now it’s my job to bake the cake EVERYONE loved it ! It has turned out perfect every time thankyou so much for the GREAT RECIPE !

  15. 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?

  16. I have tried making cakes a few times and they come out dense with hard sides what am I doing wrong

    1. 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!

      1. 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!

  17. Why did my cream cheese frosting come out lose I followed directions and it was like that without adding heavy cream ?

      1. 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?)

  18. 5 stars
    Hi Aimee, just wanted to say thank you for such a fantastic recipe! I make it every year for Easter and everyone looks forward to it. Just finished making the cheesecake layer for Sunday 🙂

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