Carrot Cheesecake Cake

When I first tried Carrot Cheesecake Cake, I couldn’t stop smiling. It’s like two desserts came together in one bite. Sweet carrot cake and creamy cheesecake make the perfect team.

The layers are soft, rich, and so yummy. Each forkful feels cozy and a little fancy at the same time. I love how it turns a simple treat into something extra special.

And guess what? It’s not hard to make at all. Let’s jump in and bake this dreamy cake together.

Why You’ll Love This Recipe

• Two Desserts in One: The Carrot Cheesecake Cake is a match made in dessert heaven! You get the best of both worlds with the sweet and spiced layers of carrot cake and the creamy richness of cheesecake.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a casual gathering, this show-stopping dessert will steal the spotlight.
• Moist and Flavorful: The combination of oil and butter in the carrot cake ensures it’s tender and moist, while the cheesecake adds a layer of indulgent creaminess.
• Customization Options: You can easily swap out ingredients like nuts or frosting flavors to make the cake your own.
• Make-Ahead Friendly: The cake can be made in advance, making it a great choice for busy bakers. You can freeze it or store it in the fridge for a few days before serving.

Required Kitchen Tools

Before you start baking, make sure you have the following tools in your kitchen:

• Two 8-inch round cake pans for the carrot cake layers
• Springform pan (8-inch) for the cheesecake layer
• Mixing bowls for both the carrot cake and cheesecake batters
• Electric mixer or stand mixer to beat the cream cheese and butter for the frosting
• Grater for shredding the carrots
• Rubber spatula for scraping the bowls
• Whisk for dry ingredients
• Oven thermometer to ensure proper baking temperatures
• Cooling rack for cooling the cakes before assembly

Ingredients

Let’s dive into the ingredients you’ll need for this delicious cake:

For the Cheesecake Layer:

• 24 oz (680 g) cream cheese, softened (use brick-style cream cheese, not the spreadable kind)
• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (120 g) full-fat sour cream
• 3 large eggs, room temperature

For the Carrot Cake Layer:

• 2 ½ cups (315 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) light brown sugar
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup (235 ml) vegetable oil (you can also substitute with canola oil or any neutral cooking oil)
• ½ cup (113 g) unsalted butter, melted
• 4 large eggs, room temperature
• 1 Tablespoon vanilla extract
• 3 cups (340 g) grated carrots, peeled before grating (usually about 4 medium carrots)
• 1 cup (125 g) chopped walnuts or pecans (optional)

For the Frosting:

• 8 oz (226 g) cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 1 teaspoon vanilla extract
• ¼ teaspoon table salt
• 3 cups (375 g) powdered sugar
• 1 Tablespoon heavy cream (optional, for a smoother consistency)

Variations for Carrot Cheesecake Cake

• Swap the Nuts: If you’re not a fan of nuts, simply omit them from the carrot cake batter. Alternatively, you can use different nuts like chopped pecans or hazelnuts for a unique flavor.
• Add Pineapple: For a tropical twist, stir in crushed pineapple (drained) into the carrot cake batter. This adds extra moisture and a subtle sweet tang.
• Spices: If you like a more intense spiced flavor, feel free to increase the amount of cinnamon and nutmeg. You could even add ground ginger or cloves for an extra kick.
• Frosting Flavors: Instead of the classic cream cheese frosting, you can try a simple buttercream frosting with vanilla or cinnamon flavors to complement the cake.

Step-by-Step Instructions

1. Make the Cheesecake Layer

The cheesecake layer is the heart of this cake, and it’s incredibly easy to prepare. Let’s start by making the creamy filling.

Steps:

1. Preheat the oven to 325°F (165°C). Grease and line the bottom of your springform pan with parchment paper.
2. In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
3. Add granulated sugar and beat until fully combined.
4. Add the vanilla extract and sour cream, mixing well until the mixture is smooth and fluffy.
5. Add the eggs one at a time, beating after each addition until fully incorporated.
6. Pour the cream cheese mixture into the prepared springform pan and smooth the top with a spatula.
7. Bake the cheesecake layer for about 45-50 minutes, or until the center is set but slightly wobbly. You can test it by inserting a toothpick—if it comes out clean, it’s done.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour to prevent cracking. Afterward, refrigerate the cheesecake layer for at least 4 hours or overnight.

2. Prepare the Carrot Cake Layers

While the cheesecake is cooling, we can prepare the carrot cake layers. This part is relatively straightforward, but be sure to follow the steps for the best results.

Steps:

1. Preheat your oven to 350°F (175°C). Grease and line your two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the wet ingredients: vegetable oil, melted butter, eggs, and vanilla extract.
4. Combine the wet and dry ingredients. Stir until just combined.
5. Fold in the grated carrots and chopped walnuts (if using). Ensure the carrots are evenly distributed throughout the batter.
6. Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
7. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.

3. Make the Frosting

While the cakes are cooling, you can prepare the frosting. The cream cheese frosting is a classic pairing for carrot cake, and it complements the rich, creamy cheesecake perfectly.

Steps:

1. Beat together cream cheese and unsalted butter until smooth and fluffy.
2. Add vanilla extract and salt, and mix until combined.
3. Gradually add powdered sugar, one cup at a time, beating until smooth and creamy.
4. If the frosting is too thick, add heavy cream to reach your desired consistency.
5. Refrigerate the frosting until ready to assemble the cake.

4. Assemble the Carrot Cheesecake Cake

Once all the components have cooled, it’s time to assemble your cake.

Steps:

1. Place one carrot cake layer on a serving platter or cake stand.
2. Carefully remove the cheesecake layer from the springform pan and place it on top of the carrot cake layer.
3. Top the cheesecake layer with the second carrot cake layer, pressing down gently to adhere.
4. Frost the entire cake with the cream cheese frosting, covering the top and sides evenly. You can use a spatula to smooth out the frosting or create a decorative pattern.
5. If desired, garnish the top with extra chopped walnuts or shredded coconut for an added touch.

How to Serve Carrot Cheesecake Cake

This cake is rich and decadent, so a small slice goes a long way! It pairs wonderfully with a cup of coffee, tea, or even a glass of dessert wine.

Serving Suggestions:

• On its own: Serve the cake as a beautiful centerpiece at your next party or holiday gathering.
• With a side of ice cream: Vanilla or cinnamon ice cream makes for a great accompaniment to this dessert.
• Topped with caramel sauce: Drizzle some homemade or store-bought caramel sauce over the frosting for an added touch of sweetness.

Storing Carrot Cheesecake Cake

Since this cake contains cream cheese and is layered with both cheesecake and frosting, it needs to be stored properly.

• Room Temperature: You can leave the cake at room temperature for up to 2 hours. After that, it’s best to refrigerate.
• Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: If you have leftovers, you can freeze individual slices for up to 1 month. Just make sure to wrap them tightly in plastic wrap and foil before freezing.

Nutrition (Approximate per slice)

Nutrient	Amount per Serving
Calories	450
Total Fat	30g
Saturated Fat	10g
Cholesterol	95mg
Sodium	280mg
Carbohydrates	50g
Dietary Fiber	3g
Sugars	39g
Protein	5g

Conclusion

The Carrot Cheesecake Cake is an indulgent dessert that’s sure to impress your guests with its blend of two beloved cakes in one. The rich cheesecake layer perfectly complements the moist, spiced carrot cake, and the cream cheese frosting ties it all together. Whether you’re celebrating a birthday or simply want to indulge, this cake is a perfect choice.