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Carrot Cake Cheesecake Cake with Cream Cheese Frosting

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This Carrot Cake Cheesecake Cake features layers of homemade carrot cake, a creamy cheesecake center, and cream cheese frosting with chopped pecans. It is a showstopping dessert for holidays, celebrations, and special occasions.

  • Total Time: 6 hours
  • Yield: 20 servings

Ingredients

Scale

For the Carrot Cake

  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups grated or finely shredded carrots

For the Cheesecake Layer

  • 2 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream

For the Frosting

  • 1/2 cup unsalted butter, softened
  • 2 packages cream cheese, softened (8 oz each)
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream
  • 4 1/2 cups powdered sugar
  • 1 cup chopped pecans

Instructions

Prepare the Cheesecake Layer

  1. Prepare the cheesecake layer first. It can be made earlier in the day or the night before. If freezing, it can be stored in the freezer for 1–2 weeks.
  2. 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 preheats.
  3. 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 prevent water from entering.
  4. Beat the 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.
  5. Beat in the sour cream and heavy cream for about 2 minutes, until light and fluffy. Pour the mixture into the prepared springform pan.
  6. Place the springform pan in the center of the water bath. Bake for 45 minutes.
  7. Turn off the oven and let the cheesecake sit inside for another 30 minutes. Remove it and cool completely on the counter.
  8. Once cooled, remove the outside portion of the springform pan and place the cheesecake in the freezer for several hours or overnight. About 2 hours is suggested. If using within 24 hours, refrigerate it instead.

Bake the Carrot Cake Layers

  1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
  2. Mix the sugar, oil, vanilla extract, and eggs together.
  3. Add the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.
  4. Fold in the grated carrots.
  5. Divide the batter between the prepared pans. Bake for 38–42 minutes.
  6. Cool the cakes in their pans on a wire rack for 10 minutes. Remove them from the pans and cool completely.

Make the Frosting

  1. In a large mixing bowl, combine the cream cheese and softened butter. Beat with the whisk attachment for 3 minutes.
  2. Add the powdered sugar, vanilla extract, and heavy cream. Beat for 3–4 minutes until light and fluffy.
  3. Fold in the chopped pecans.

Assemble the Cake

  1. Place one carrot cake layer on a serving plate.
  2. Add the cheesecake layer on top, followed by the second carrot cake layer.
  3. Spread the cream cheese frosting over the sides first, then cover the top.
  4. Refrigerate the assembled cake, covered, for up to 3 days.

Notes

  • Plan ahead: Make the cheesecake layer a day in advance. Bake the carrot cake layers the next morning, then prepare the frosting and assemble the cake later in the day.
  • Water bath: The water bath adds moisture and helps the cheesecake bake evenly.
  • Freeze the cheesecake layer: Wrap it tightly and freeze until needed. It can be made up to a week ahead and kept frozen until assembly.
  • Carrot cake shortcut: You can use a carrot cake mix or spice cake mix instead of making the cake layers from scratch.
  • Even cake layers: Bake Even strips can help the cake layers bake evenly and reduce the need to level the tops.
  • Frosting options: For smooth frosting, leave out the chopped pecans and sprinkle them over the frosted cake instead. You can also add the pecans to the carrot cake batter before baking.
  • Storage: Keep the assembled cake covered in the refrigerator for up to 3 days.
  • Author: Emma
  • Prep Time: 2 hours
  • Cook Time: 2 hours
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/carrot-cake-cheesecake-cake-with-cream-cheese-frosting/