Carrot Cake Cheesecake Cake
If you love carrot cake and cheesecake then this Carrot Cake Cheesecake cake is just what you need. This cake is made of 2 moist layers of carrot cake and one delicious layer of cheesecake in between and smothered with cream cheese frosting.
How to make Carrot Cake Cheesecake Cake
This is the perfect spring time cake and would be great for Easter, Mother’s Day and any other Spring occasion. This cake combines two of my favorite things – carrot cake and cheesecake.
Carrot Cake Cheesecake Cake
There are a lot of steps to making this show stopping dessert but it is completely worth it!
Ingredients
Carrot Cake-
3 cups flour
1 cup sugar
1 cup light brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 TBSP cinnamon
1 cup oil
4 eggs- room temperature
1 TBSP vanilla
3 cups grated carrots
1/3 cup crushed pineapple, drained
Cheesecake Layer
2 8-oz cream cheese, room temperature
2/3 cup sugar
2 eggs – room temperature
1 TBSP vanilla
1/3 cup sour cream
1/3 cup heavy cream
Cream Cheese Frosting
1 tub ready-made cream cheese frosting, you can definitely make your own but by this step I needed a shortcut!!!!
Instructions
Carrot Cake
Preheat oven to 325. Grease 2 9-inch cake pans. Line the cake pans with parchment or aluminum foil and grease the liners.
In a stand mixer fitted with a paddle attachment mix the oil and sugars until well combined.
Add in the vanilla, eggs and carrots and combine.
Add in the dry ingredients and combine fully.
Divide batter into the two pans.
Bake for 45 minutes.
Let cool in pan for 20 minutes, turn out on a baking racks and cool completely.
Cheesecake Layer
Preheat oven to 325. Put a 13×9 baking dish halfway filled with water on the bottom rack of the oven.
Spray a 9-inch spring foam pan and set aside.
In a stand mixer fitted with a paddle attachment beat the cream cheese until smooth and creamy (about 5 minutes)
Add the sugar and mix until fully incorporated.
Add the eggs one at a time and mix.
Add the cream, vanilla and sour cream and beat.
Scrape down the sides of the bowl and mix again.
Pour into the pan and tap on the pan on the counter to get out the air bubbles.
Bake for 45 minutes.
Cool completely ad then place in the fridge for at least 4 hours.
Assemble the Cake
Place a carrot cake layer on a serving dish. Place the cheesecake layer on top of the carrot cake and then top the cheesecake layer with the other carrot cake. Frost with the cream cheese icing if you choose.
This carrot cake cheesecake cake is delicious, the pineapple in the batter makes this cake moist and sweet. There are many directions in this cake but honestly it is worth it for this decadent cake.
Be sure to make this cake for Easter, Mother’s Day, Baby or Bridal Showers and more!
Happy Baking!
Have a look at these other delicious Carrot Cake Recipes too!
Carrot Cake Cookies
Carrot Cake Biscotti
Carrot Cake Cupcakes
How to make Carrot Cake Cheesecake Cake
Ingredients
Carrot Cake-
- 3 cups flour
- 1 cup sugar
- 1 cup light brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 TBSP cinnamon
- 1 cup oil
- 4 eggs- room temperature
- 1 TBSP vanilla
- 3 cups grated carrots
- 1/3 cup crushed pineapple drained
Cheesecake Layer
- 2 8- oz cream cheese room temperature
- 2/3 cup sugar
- 2 eggs – room temperature
- 1 TBSP vanilla
- 1/3 cup sour cream
- 1/3 cup heavy cream
Cream Cheese Frosting
- 1 tub ready-made cream cheese frosting you can definitely make your own but by this step I needed a shortcut!!!!
Instructions
Carrot Cake
- Preheat oven to 325. Grease 2 9-inch cake pans. Line the cake pans with parchment or aluminum foil and grease the liners.
- In a stand mixer fitted with a paddle attachment mix the oil and sugars until well combined.
- Add in the vanilla, eggs and carrots and combine.
- Add in the dry ingredients and combine fully.
- Divide batter into the two pans.
- Bake for 45 minutes.
- Let cool in pan for 20 minutes, turn out on a baking racks and cool completely.
Cheesecake Layer
- Preheat oven to 325. Put a 13×9 baking dish halfway filled with water on the bottom rack of the oven.
- Spray a 9-inch spring foam pan and set aside.
- In a stand mixer fitted with a paddle attachment beat the cream cheese until smooth and creamy (about 5 minutes)
- Add the sugar and mix until fully incorporated.
- Add the eggs one at a time and mix.
- Add the cream, vanilla and sour cream and beat.
- Scrape down the sides of the bowl and mix again.
- Pour into the pan and tap on the pan on the counter to get out the air bubbles.
- Bake for 45 minutes.
- Cool completely ad then place in the fridge for at least 4 hours.
Assemble the Cake
- Place a carrot cake layer on a serving dish. Place the cheesecake layer on top of the carrot cake and then top the cheesecake layer with the other carrot cake. Frost with the cream cheese icing if you choose.
