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Carrot Cake Cheesecake Cake

This carrot cake cheesecake cake features two layers of fluffy carrot cake sandwiching a layer of creamy cheesecake. It's a dessert worthy of a celebration!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 48 minutes
Cooling time 8 hours
Total Time 9 hours 18 minutes
Servings 10
Author Kelsie

Ingredients

Cheesecake layer:

  • 2 8-ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs at room temperature
  • 1 large egg yolk
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

Carrot cake layers:

  • 4 large eggs at room temperature
  • 2 cups granulated sugar
  • 1 1/4 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups grated carrot from about 4 to 5 medium carrots
  • 1 cup chopped lightly toasted walnuts or pecans

Cream cheese frosting*:

  • 3 8-ounce packages cream cheese, at room temperature
  • 1 cup unsalted butter at room temperature
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • additional chopped walnuts for decorating if desired

Instructions

Cheesecake layer:

  1. Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
  2. Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Turn mixer to low and beat in the sour cream, heavy cream, and vanilla.
  3. Pour batter into the prepared pan and smooth the top. Set pan in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 18 to 25 minutes, until the center of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.
  4. After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.

Carrot cake layers:

  1. Preheat the oven to 350 degrees. Spray 2 9-inch cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray, then dust with flour. Set pans aside.
  2. Beat the eggs, sugar, oil, and vanilla together in a large mixing bowl. Whisk the flour, baking soda, baking powder, cinnamon, salt, and cloves together in a small mixing bowl. Stir dry ingredients into wet ingredients until just combined. Mix in carrots, then gently fold in walnuts until evenly distributed. Divide between prepared pans and smooth the tops with a rubber spatula.
  3. Bake for 30 to 33 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Cream cheese frosting:

  1. Place cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until cream cheese is light and fluffy, about 3 minutes. Add butter and beat until mixture is completely smooth, 2 to 3 minutes more. With mixer set to low, gradually beat in 4 cups of powdered sugar. Beat in vanilla and salt, then beat frosting on high speed until very fluffy, 2 to 3 minutes. If frosting is too thin you can add additional powdered sugar as necessary.

Assembly:

  1. Place one carrot cake layer on a cake stand or cake circle. Spread about 1/2 cup of frosting on top of the cake layer. Carefully top with the cheesecake layer. Top cheesecake with another 1/2 cup of frosting, spreading in gently into an even layer. Top with remaining carrot cake layer. Use remaining frosting to frost the cake, and decorate if desired. Serve and enjoy.

Recipe Notes

*This makes lots of frosting so you’ll have plenty to decorate with. If you don’t intend to decorate you can cut the frosting amount in half.