Carrot Cake Cheesecake Cake with Cream Cheese Frosting

This Carrot Cake Cheesecake Cake combines two classic desserts in one impressive homemade cake. It features two layers of spiced carrot cake, a creamy baked cheesecake center, and a rich cream cheese frosting finished with chopped pecans. With its beautiful layers and warm cinnamon flavor, this dessert is a wonderful choice for Easter, birthdays, holidays, and special family gatherings.
Although this cake takes time to prepare, each component can be made ahead, making assembly easier. The result is a delicious combination of moist carrot cake, smooth cheesecake, and sweet, tangy frosting in every slice.

Why You’ll Love This Carrot Cake Cheesecake Cake

• Two desserts in one: Enjoy the flavors of classic carrot cake and creamy cheesecake in a single layered dessert.
• Warm, spiced flavor: Cinnamon, nutmeg, ginger, and ground cloves give the carrot cake its familiar, comforting taste.
• Creamy frosting: Cream cheese, butter, vanilla, and powdered sugar create a smooth, rich frosting.
• Pecan topping: Chopped pecans add a pleasant crunch that complements the soft cake and cheesecake layers.
• Make-ahead friendly: Prepare the cheesecake layer in advance to make assembling the finished cake more manageable.

Ingredients You’ll Need

This recipe has three main components: carrot cake, cheesecake, and cream cheese frosting. Each contributes a different texture and flavor to the finished dessert.

For the Carrot Cake

• Granulated sugar: Sweetens the cake.
• Vegetable oil: Helps create a moist texture.
• Vanilla extract: Adds a familiar vanilla flavor.
• Eggs: Help bind the ingredients together.
• All-purpose flour: Forms the structure of the cake layers.
• Baking soda and baking powder: Help the cake rise.
• Kosher salt: Balances the sweetness.
• Ginger, ground cloves, nutmeg, and cinnamon: Give the cake its warm spice flavor.
• Grated carrots: Add moisture and the signature carrot cake texture.

For the Cheesecake Layer

• Cream cheese: Creates the rich, creamy base.
• Granulated sugar: Sweetens the filling.
• Kosher salt: Balances the flavor.
• Eggs: Help the cheesecake set.
• Sour cream: Adds a slight tang.
• Heavy whipping cream: Contributes to the smooth, creamy consistency.

For the Frosting

• Unsalted butter: Adds richness and helps create a creamy frosting.
• Cream cheese: Gives the frosting its signature tangy flavor.
• Vanilla extract: Adds sweetness and aroma.
• Heavy cream: Helps bring the frosting together.
• Powdered sugar: Sweetens and thickens the frosting.
• Chopped pecans: Add crunch and a nutty finish.

How to Make Carrot Cake Cheesecake Cake

The cheesecake layer needs time to bake, cool, and chill, so prepare it first. You can make it the night before assembling the cake.

Step 1: Prepare the Cheesecake Layer

Preheat the oven to 325°F. Add 1 inch of water to a large roasting pan and place it in the lower two-thirds of the oven while it heats.
Line the bottom inside of a 9-inch springform pan with a circle of parchment paper. Wrap the outside bottom and sides of the pan with a large piece of foil to help prevent water from entering.
Beat the softened cream cheese and granulated sugar for 2–3 minutes until creamy. Add the salt and eggs one at a time, beating well after each addition. Beat in the sour cream and heavy cream for about 2 minutes, until the mixture is light and fluffy.
Pour the cheesecake batter into the prepared springform pan. Place the pan in the water bath and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes.
Remove the cheesecake and let it cool completely on the counter. Remove the outer springform pan and place the cheesecake in the freezer for several hours or overnight. About 2 hours worked for the original recipe. If using it within 24 hours, you can refrigerate it instead.

Step 2: Bake the Carrot Cake Layers

Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
In a large mixing bowl, combine the sugar, vegetable oil, vanilla extract, and eggs. Add the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes, until the batter is fully combined and fluffy.
Fold in the grated carrots until evenly distributed. Divide the batter between the prepared cake pans.
Bake for 38–42 minutes. Let the cakes cool in their pans on wire racks for 10 minutes, then remove them from the pans and allow them to cool completely.

Step 3: Make the Cream Cheese Frosting

In a large mixing bowl, combine the softened cream cheese and butter. Beat with a whisk attachment for 3 minutes.
Add the powdered sugar, vanilla extract, and heavy cream. Beat for another 3–4 minutes, until the frosting is light and fluffy.
Fold in the chopped pecans. If you prefer smooth frosting, leave the pecans out of the frosting and sprinkle them over the assembled cake instead.

Step 4: Assemble the Cake

Place one cooled carrot cake layer on your serving plate. Add the chilled cheesecake layer on top, followed by the second carrot cake layer.
Spread the cream cheese frosting over the sides first, then cover the top. If you kept the pecans out of the frosting, sprinkle them over the finished cake.
Refrigerate the assembled cake until ready to serve.

Tips for the Best Results

• Plan ahead: Make the cheesecake the night before, bake the carrot cake layers the next morning, and prepare the frosting and assemble the cake later in the day.
• Use a water bath: The water bath helps create a moist baking environment for the cheesecake and supports even baking.
• Chill the cheesecake thoroughly: A chilled cheesecake layer is easier to handle when assembling the cake.
• Cool the cake layers completely: Allow the carrot cakes to cool before adding the cheesecake and frosting.
• Choose your pecan finish: Fold the pecans into the frosting for crunch throughout, or sprinkle them on top for a smoother frosting.
• Consider baking strips: The original recipe uses Wilton Bake Even strips to help produce thick, even cake layers.

Make-Ahead and Storage

This cake is well suited to advance preparation because the cheesecake layer can be made separately.
The cheesecake can be prepared the night before and refrigerated if you plan to use it within 24 hours. For longer advance preparation, wrap the cheesecake layer tightly and freeze it. The original recipe notes that it can be frozen for up to 1–2 weeks.
Store the assembled cake covered in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I make the cheesecake layer ahead of time?

Yes. Prepare it a day ahead and refrigerate it if you will use it within 24 hours. You can also wrap it tightly and freeze it for later assembly.

Why does the cheesecake bake in a water bath?

The water bath adds moisture to the oven environment and helps the cheesecake bake evenly.

Can I use a carrot cake mix?

Yes. The recipe notes that you can use a carrot cake mix or a spice cake mix instead of making the carrot cake from scratch.

Can I leave the pecans out of the frosting?

Yes. For smooth cream cheese frosting, omit the pecans from the frosting and sprinkle them over the cake after frosting it. You can also add the chopped pecans to the carrot cake batter before baking.

How should I store Carrot Cake Cheesecake Cake?

Keep the assembled cake covered in the refrigerator for up to 3 days.

Carrot Cake Cheesecake Cake Recipe Card

Prep Time: 2 hours
Cook Time: 2 hours
Additional Time: 2 hours
Total Time: 6 hours
Servings: 20
Course: Cake
Cuisine: American

Ingredients

For the carrot cake

• 2 cups granulated sugar
• 1 ½ cups vegetable oil
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons 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 or finely shredded carrots
  For the cheesecake layer
• 2 packages cream cheese, softened (8 ounces 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 ounces each)
• 1 tablespoon vanilla extract
• 1 tablespoon heavy cream
• 4 ½ cups powdered sugar
• 1 cup chopped pecans

Instructions

Prepare the cheesecake layer

1. Preheat the oven to 325°F. Add 1 inch of water to a large roasting pan and place it in the lower two-thirds of the oven to heat.
2. Line the bottom inside of a 9-inch springform pan with parchment paper. Wrap the outside bottom and sides with foil to prevent water from entering.
3. Beat the cream cheese and sugar for 2–3 minutes until creamy. Add the salt and eggs one at a time, beating well after each addition.
4. Beat in the sour cream and heavy cream for about 2 minutes, until light and fluffy.
5. Pour the batter into the prepared springform pan and place it in the water bath.
6. Bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes.
7. Remove the cheesecake and cool completely on the counter. Remove the outer springform pan and freeze for several hours or overnight. If using within 24 hours, refrigerate instead.
   Bake the carrot cake layers
8. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
9. Mix the sugar, oil, vanilla, and eggs.
10. Add the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.
11. Fold in the grated carrots.
12. Bake for 38–42 minutes. Cool in the pans on wire racks for 10 minutes, then remove from the pans and cool completely.
    Make the frosting
13. Combine the cream cheese and butter in a large mixing bowl. Beat with a whisk attachment for 3 minutes.
14. Add the powdered sugar, vanilla, and heavy cream. Beat for 3–4 minutes until light and fluffy.
15. Fold in the chopped pecans.
    Assemble the cake
16. Place one carrot cake layer on a serving plate.
17. Add the cheesecake layer, followed by the second carrot cake layer.
18. Spread frosting over the sides of the cake, then cover the top.
19. Refrigerate the assembled cake until ready to serve.

Notes

• Plan ahead: Make the cheesecake the night before, bake the carrot cake layers the next morning, and prepare the frosting and assemble the cake in the afternoon.
• Water bath: The added moisture helps the cheesecake stay soft and supports even baking.
• Freezing the cheesecake: Wrap the cheesecake layer tightly before freezing. The original recipe notes that it can be made up to a week in advance and kept frozen until needed.
• Carrot cake shortcut: A carrot cake mix or spice cake mix can be used instead of homemade cake batter.
• Frosting option: Leave the pecans out of the frosting and sprinkle them over the cake after frosting, or add them to the carrot cake batter before baking.

Nutrition Information

Serving size: 1 slice
Calories: 563 kcal
Carbohydrates: 69 g
Protein: 6 g
Fat: 31 g
Saturated Fat: 7 g
Polyunsaturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 81 mg
Sodium: 239 mg
Fiber: 2 g
Sugar: 56 g

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