Carrot Cake Cheesecake Cake Recipe Easy And Tasty

Carrot Cake Cheesecake Cake Recipe


  • For the carrot cake:
  • 2 cups of granulated sugar
  • 1 ½ cups of vegetable oil
  • 2 teaspoons of vanilla extract
  • 4 large eggs
  • 2 ¼ cups of all-purpose flour
  • 1 ½ teaspoon of baking soda
  • 1 teaspoon of baking powder
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of ginger
  • ¼ teaspoon of ground cloves
  • ½ teaspoon of nutmeg
  • 2 teaspoons of ground cinnamon
  • 3 cups of grated carrots, or finely shredded

For the cheesecake layer:

  • 2 packages (8 oz each) of cream cheese, softened
  • 1 cup of granulated sugar
  • ¼ teaspoon of kosher salt
  • 2 large eggs
  • ¼ cup of sour cream
  • ⅓ cup of heavy whipping cream

For the frosting:

  • ½ cup of unsalted butter softened
  • 2 packages (8 ounces each) of cream cheese, softened
  • 1 Tablespoon of vanilla extract
  • 1 Tablespoon of heavy cream
  • 4 ½ cups of powdered sugar
  • 1 cup of chopped pecans


For the cheesecake layer:

First, start by preparing the cheesecake layer. and if this is done early in the day, or the night before it's better. if the cheesecake is freezing, you can store it for 1 to 2 weeks in the freezer.

Then preheat oven to 325 degrees. and by using a large roasting pan, add one inch of water to the pan.

Then place it on the lower ⅔ of the oven! And allow it to preheat in the oven.

Next prepare a 9-inch springform pan by lining the bottom (inside) with a circle of parchment paper.

Then beat cream cheese with granulated sugar for 2 to 3 minutes until creamy. And add eggs and salt, one at a time, beating well after each addition.

And beat in heavy cream and sour cream, until light and fluffy (about 2 minutes). And pour into a prepared 9-inch springform pan. Then place the pan in the centre of the oven, on a rack just above the water bath (you don't have to actually put the pan in the water to achieve the same results)

Next, bake the cheesecake for 46 minutes. Then turn the oven off and let the cheesecake sit in the oven for an additional 31 minutes. And remove then cool completely on the counter.

And when cooled, make sure to remove the outside portion of the springform pan and place it into the freezer for several hours or overnight. For me, I put it in the freezer for about 2 hours. And if using it within one day, feel free to just refrigerate the cheesecake!

For the carrot cake layers:

Make sure to preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.

Mix sugar, vanilla, eggs, and oil. And add flour, baking powder, salt, baking soda, ginger, cloves, cinnamon, and nutmeg.

Then beat for 2 minutes until fully combined then fluffy. And fold in carrots.

And bake for 37 to 41 minutes. And cool in pans on a wire rack for 9 minutes, then remove from pans and cool completely.

For the frosting:

Combine cream cheese and butter in a large mixing bowl. And beat with a whisk attachment for 3 minutes. Then add in sugar, and heavy cream, vanilla.

Beat for 3 to 4 minutes until light and fluffy. Fold in chopped pecans.

And to assemble the cake, layer one layer of carrot cake. And add the cheesecake then top with the second layer of carrot cake. Then spread on the frosting, first on the sides then on top!

Then store in the refrigerator, covered, for up to 3 days. Enjoy!



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