Carrot Cake Cheesecake Cake

Name: Carrot Cake Cheesecake Cake
Prep time: 2 h
Cook time: 2 h
Total time: 6 h
Yield: 20 servings
Ingredients: 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; 2 packages cream cheese, softened; 1 cup granulated sugar; ¼ teaspoon kosher salt; 2 large eggs; ¼ cup sour cream; ⅓ cup heavy whipping cream; ½ cup unsalted butter; 2 packages cream cheese, softened; 1 Tablespoon vanilla extract; 1 Tablespoon heavy cream; 4 ½ cups powdered sugar; 1 cup Chopped Pecans

User Reviews

4.9

69 reviews

Excellent

Prep Time
2 hrs
Cook Time
2 hrs
Additional Time
2 hrs
Total Time
6 hrs
Servings
20 servings
Calories
563 kcal
Course
Cake
Cuisine
American

Carrot Cake Cheesecake Cake

Nicole Henderson

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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!

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Serving 1slice Calories 563kcal (28%) Carbohydrates 69g (23%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 7g (35%) Polyunsaturated Fat 21g Trans Fat 1g Cholesterol 81mg (27%) Sodium 239mg (10%) Fiber 2g (8%) Sugar 56g (112%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 563 kcal

% Daily Value*

Serving	1slice
Calories	563kcal	28%
Carbohydrates	69g	23%
Protein	6g	12%
Fat	31g	48%
Saturated Fat	7g	35%
Polyunsaturated Fat	21g	124%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	239mg	10%
Fiber	2g	8%
Sugar	56g	112%