Carrot Cake Cheesecake Cake
This Carrot Cake Cheesecake Cake is not only a show stopper but it also tastes AMAZING. It has layers of homemade carrot cake with a no-bake cheesecake in the center. To put it all over the top: a luscious Let’s cream cheese frosting nestled between every layer and generously slathered on the top of the cheesecake cake.
Layered Carrot Cake Cheesecake Recipe
This isn’t your average cheesecake recipe.
It’s layer upon layer of decadence, combining all of the comforting, cozy and nostalgic flavors of a homemade carrot cake with the sweet-tang coolness of a cheesecake, all tied together beautifully with a sumptuous 4-ingredient cream cheese frosting.
It’s a show-stopping dessert that combines two classic favorites into one unforgettable cake.
While there are a few more steps to this recipe than your average cheesecake, it’s really not much more than a typical layer cake. I promise, it may look complicated and time-consuming, but it’s really incredibly simple to whip up.
I’ve provided some tips below to ensure that your first time making this cheesecake cake is just as smooth as that cream cheese frosting. And yes, I said first time making it – because once you see how easy and delicious this recipe is, you’ll be adding it to your regular rotation. (Or at least for special occasions when you want a dessert that’s truly impressive.)
I hope your family loves this decadent carrot cake cheesecake recipe as much as mine does – I’ve already been reminded that Easter is coming and I better have this cheesecake on the menu!
— Jennifer
Why You’ll Love This Cheesecake:
- Showstopper dessert. The tall layers, creamy center and classic cream cheese frosting make this look like a bakery cake, but it’s all done in your own kitchen. Perfect for impressing your MIL.
- Familiar flavors, extra drama. You keep all the cozy carrot cake spice and tangy frosting people expect, with the added indulgence of a full cheesecake in the middle.
- Entertaining-friendly and make-ahead. The cheesecake needs an overnight chill and the cake layers hold well, so you can prep everything in advance and just assemble and frost before serving.
Ingredients
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For the Carrot Cake Layers:
- Vegetable oil
- White granulated sugar
- Shredded carrots
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Chopped walnuts optional
- Chopped dates optional
For the Cheesecake Center:
- Heavy whipping cream
- Cream cheese, room temperature
- White granulated sugar
- Vanilla extract
For the Cream Cheese Frosting:
- Butter, room temperature
- Cream cheese room temperature
- Powdered sugar
- Vanilla extract
Optional Toppings for Carrot Cake Cheesecake Cake
There are so many different ways to top a carrot cake cheesecake, but I have a few of my own ideas that I want to share.
- Walnuts
- Raisins
- Shredded carrots, if serving immediately
- Caramel sauce
Carrot Cake Cheesecake Instructions
How to Make the Carrot Cake Layers:
To Prep: Preheat the oven to 350F. Grease two 8-inch round cake pans with non-stick baking spray and line the bottom of each pan with a circle of parchment paper. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together vegetable oil, sugar, shredded carrots, eggs and vanilla until fully combined.
- Combine the dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves and nutmeg.
- Make the batter: Pour the wet ingredients into the dry ingredients and whisk until just combined, then stir in walnuts and dates/raisins, if using.
- Bake and cool: Divide batter evenly between prepared pans and bake 20-25 minutes until a toothpick comes out clean or with moist crumbs. Cool in pans 30-60 minutes, then run a knife around edges and remove cakes.
How to Make the No bake cheesecake center:
- For this recipe, you’ll need to have your heavy whipped cream whipped to stiff peaks first.
- Next, cream together the cream cheese, sugar, and vanilla.
- Fold in the whipped cream and pour into a greased 9-inch springform pan that has the bottom lined with a parchment paper circle.
- Chill overnight to firm up.
How to Make the Cream Cheese Frosting & Assemble the Cheesecake Cake:
- Make the frosting: Beat butter and cream cheese until smooth and creamy, then add powdered sugar and vanilla and beat until fully combined.
- Level and base the cake: Level both carrot cake layers, then place the first layer cut-side down on a cake plate and spread a thin layer of frosting on top.
- Assemble the layers: Add the cheesecake layer, spread another thin layer of frosting over it, then top with the final carrot cake layer cut-side down.
- Frost and garnish: Frost the top of the cake and finish with a sprinkle of walnuts. Add fancy piping or additional garnishes as desired.
Tips for making Cheesecake Cakes
- The cake layers must be leveled before stacking.
- If either the cake or cheesecake sticks out farther than the others on the sides, be sure to trim it up. This will save you so much grief when you’re assembling the cake.
- When adding frosting between each layer, make sure it’s spread out evenly so the next layer isn’t lopsided.
- Chill the cheesecake fully. Give the no-bake cheesecake a solid overnight chill so it’s firm enough to lift from the springform pan and move without cracking or bulging.
- Don’t rush the cooling. Let the carrot cakes cool completely in the pans, then out of the pans, before stacking so the frosting doesn’t melt and the cheesecake doesn’t soften.
Carrot Cake Cheesecake Cake FAQs
Yes! Raisins will make a great substitute for the dates.
Yes; you can bake the carrot cake layers and chill the no-bake cheesecake a day ahead, then assemble and frost the cake the day you plan to serve.
It likely didn’t chill long enough; be sure it’s refrigerated overnight and feels very firm before you remove it from the springform pan and assemble the cake.
The recipe is written for two 8-inch round pans plus a 9-inch springform; if you change sizes, you’ll need to adjust bake time and may have slightly different layer heights.
Store the assembled cake covered in the refrigerator for up to 3 days, since both the cheesecake and cream cheese frosting need to stay chilled.
You can freeze the carrot cake layers and the cheesecake layer separately, well wrapped, then thaw in the refrigerator and assemble; freezing the fully frosted cake may slightly change the texture but can work in a pinch.
More Great Cheesecake Recipes
- Mint Chocolate Cheesecake
- Snickerdoodle Cheesecake Bars
- Mini Lemon Cheesecakes
- Peeps Marshmallow Cheesecake
- Easter Cheesecake
- Mini No-Bake Raspberry Lemon Cheesecakes
Carrot Cake Cheesecake Cake Recipe (Printable Recipe Card)
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Carrot Cake Cheesecake Cake
Ingredients
Cake
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup shredded carrots
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2/3 cup chopped walnuts optional
- 2/3 cup chopped dates optional
Cheesecake
- 1 cup heavy whipping cream
- 3 (8-ounce) packages cream cheese room temperature
- ½ cup granulated sugar
- 2 teaspoons vanilla
Cream Cheese Frosting
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees. Grease two 8-inch round cake pans with non-stick baking spray and line the bottom of each pan with a circle of parchment paper.
- In a large mixing bowl, add the vegetable oil, sugar, shredded carrots, eggs, and vanilla extract. Whisk until all of the ingredients are combined. Set aside.
- In a separate large bowl, add in the flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Whisk to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk to combine.
- Stir in the walnuts and dates if using them.
- Divide batter evenly between the two prepared pans and bake for 20-25 minutes, until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs.
- Set cake aside to let it cool in the pans for 30 minutes to an hour. Run a knife along the outside of the cake to make sure it isn’t sticking to the pan before removing the cake from the pan.
Cheesecake
- In a large bowl, add in the heavy cream. Beat with a hand mixer on medium until stiff peaks form. The whipped cream should stand up and hold the shape of the peaks. Set aside.
- In a separate large bowl, add in the cream cheese and sugar. Beat with a hand mixer on medium until smooth and creamy.
- Stir whipped cream and vanilla into the cream cheese and sugar mixture until smooth.
- Spray a 9-inch springform pan with non-stick spray, and insert a parchment circle on the bottom of the pan.
- Scoop cheesecake filling into the pan and evenly spread out with an offset spatula.
- Refrigerate the cheesecake overnight to firm up before assembling the cake.
Frosting
- Add butter and cream cheese to a medium mixing bowl. Beat with a hand mixer on medium until smooth and creamy.
- Add in the powdered sugar and vanilla. Beat until the powdered sugar is worked into the frosting.
Assemble Cake
- Using a cake leveler, level both carrot cake layers so the cake layers are flat.
- Place the first cake cut side down on a cake plate.
- Top it a small amount of frosting and spread it out evenly.
- Add the cheesecake layer.
- Add another small amount of frosting and spread it out evenly.
- Add the final carrot cake layer, cut side down.
- Decorate the top of the cake with frosting
- Top the cake with walnuts.
Notes
- The cake layers must be leveled before stacking.
- If either the cake or cheesecake sticks out farther than the others on the sides, be sure to trim it up. This will save you so much grief when you’re assembling the cake.
- When adding frosting between each layer, make sure it’s spread out evenly so the next layer isn’t lopsided.
- Chill the cheesecake fully. Give the no-bake cheesecake a solid overnight chill so it’s firm enough to lift from the springform pan and move without cracking or bulging.
- Don’t rush the cooling. Let the carrot cakes cool completely in the pans, then out of the pans, before stacking so the frosting doesn’t melt and the cheesecake doesn’t soften.
Nutrition
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