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. Toast the nuts for best flavor.
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! It also creates even baking of the cheesecake.
- 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
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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 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
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
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!
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 🙂
i so want o make this, I read through a few times, but could not find if I should defrost cheesecake fully before assembling the cake. I understand if i assemble half hour before serving it..,doesnt make sense adding fully frosen cheesecake. Im more worried if its really hard to assemble with a defrosted cheesecake layer. I dint want to mess it up. I rather assemble it a few hours earlier it it will make the finished cake look pretty
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?
I absolutely love this recipe! The icing is super yum. I made it with the carrot cake recipe then made it with a red velvet cake too. Both were delicious but the carrot cake was the favorite. For new cheesecake bakers like me…make sure you put the 2 layers of foil high enough around the pan so no water leaks in. 🙂 Also, invest in some cake leveler strips to put around the cake pans. Makes your cakes nice and even.
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 😂
My friends, John and Tonya, had a cake similar to this a couple years ago at their wedding. I was taking dessert to a dinner with them and found your recipe. It turned out delicious!
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!
To make the cake smaller, could I half the carrot cake recipe and just have one layer of carrot cake with the given cheesecake? What if any alterations would need to happen? Would you suggest the carrot cake layer on the bottom?
My sister made this for my birthday. It. Was. Amazing! One of the best cakes I have ever had!!
It’s a show stopper for sure 🙂
I accidentally took the cheesecake out of the oven after 45 min and let cool on the counter. Is there anything I need to do to fix it or just let it be?
Is there a reason there is no vanilla in the cake and cheesecake?
I added some in my cheesecake
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.
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!
My friends loved this cake!!!
I shared the recipe too! Thank you very much!
Would have been nice to have the recipe on this page rather than having to follow links back and forth
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.
It is all on the same page!
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 ?
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?
I am not a cheesecake baker but I followed your recipe and instructions exactly. The cheesecake was perfect. I used my old Southern Living carrot cake recipe which is very moist and your cream cheese icing recipe. This was our grown daughter’s special birthday cake and the whole family loved it. Thanks so much for such a unique dessert.