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Carrot Cake Cheesecake Cake

  • Author: Lusine Svetlana

Description

Carrot Cake Cheesecake Cake is a rich, bakery-style dessert that combines two classics into one unforgettable treat. Moist, spiced carrot cake layers are paired with a creamy cheesecake center and finished with a smooth cream cheese frosting. This dessert is perfect for special occasions, holidays, or whenever you want to impress with a homemade showstopper.

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 ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 2 teaspoons ground cinnamon
  • 3 cups finely grated carrots

For the Cheesecake Layer

  • 2 packages (8 oz each) cream cheese, softened
  • 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 (8 oz each) cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream
  • 4 ½ cups powdered sugar
  • 1 cup chopped pecans

Instructions

Cheesecake Layer

  1. Preheat oven to 325°F and place a roasting pan with 1 inch of water in the oven
  2. Line a 9-inch springform pan with parchment paper and wrap outside with foil
  3. Beat cream cheese and sugar until smooth
  4. Add salt and eggs one at a time, mixing well
  5. Mix in sour cream and heavy cream until fluffy
  6. Pour batter into pan and place in water bath
  7. Bake for 45 minutes
  8. Turn off oven and let sit inside for 30 minutes
  9. Remove and cool completely
  10. Freeze for 2 hours or overnight

Carrot Cake Layers

  1. Preheat oven to 350°F and grease two 9-inch pans
  2. Mix sugar, oil, vanilla, and eggs
  3. Add dry ingredients and beat until combined
  4. Fold in grated carrots
  5. Divide batter into pans
  6. Bake for 38–42 minutes
  7. Cool completely

Frosting

  1. Beat butter and cream cheese until smooth
  2. Add powdered sugar, vanilla, and cream
  3. Beat until light and fluffy
  4. Fold in pecans

Assembly

  1. Place one carrot cake layer on serving plate
  2. Add frozen cheesecake layer on top
  3. Place second carrot cake layer on top
  4. Frost entire cake evenly
  5. Refrigerate before serving

Notes

  • Chill the cake for at least 1 hour before slicing for clean layers
  • Use a sharp knife wiped clean between cuts
  • Serve slightly chilled for best texture
  • Store covered in the refrigerator for up to 3 days
  • Freeze slices individually for up to 2 months
  • Let frozen slices thaw overnight in the fridge
  • Keep cake covered to prevent drying out
  • Add extra pecans on top before serving for crunch

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Find it online: https://cookiespedia.com/carrot-cake-cheesecake-cake/