Rich, creamy, and irresistible, this Carrot Cheesecake Cake is the ultimate dessert. Moist layers of spiced carrot cake sandwich a luscious cheesecake center, all frosted with a smooth cream cheese frosting. Perfect for Easter or any special occasion.
A Quick Look At This Recipe
- Recipe Name: Carrot Cheesecake Cake
- Ready In: 3 hours 45 min (includes 1 h 15 min prep + 30 min cook time + 2 h cooling/chilling)
- Serves: 10 people
- Calories: ~850 kcal per serving
- Protein: ~15.99 g per serving
- Main Ingredients: Carrots, cream cheese, brown sugar, eggs, walnuts, all-purpose flour, vegetable oil, heavy cream, sour cream, unsalted butter, icing sugar, spices (cinnamon, nutmeg, ginger)
- Dietary Info: Contains dairy, eggs, nuts, gluten
- ⭐ Why You'll Love It: This rich and indulgent dessert combines moist, spiced carrot cake with a creamy cheesecake center and luscious cream cheese frosting. Festively decorated with mini carrots, it's perfect for Easter or any special occasion. Make-ahead friendly, and every bite is a creamy, nutty, flavorful delight.
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This Carrot Cheesecake Cake is a decadent, moist dessert with layers of flavor and texture. The spiced carrot cake is tender and nutty thanks to the walnuts and warm spices, while the cream cheese filling adds a luscious, creamy center. Topped with sweet, smooth cream cheese frosting, every bite is a rich and satisfying delight.
You may also enjoy this Easy Coffee and Walnut Cake, Pumpkin Cheesecake Cake and No-bake Pecan Cheesecake
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Why This Recipe Works
- This is a delicious twist on the classic carrot cake, with a cheesecake filling that adds extra flavor and creamy texture.
- This carrot cheesecake cake is perfect for Easter and other special occasions. It's decorated with mini carrots for a fun and festive touch, making it a beautiful centerpiece for any dessert spread.
- The carrot cheesecake cake recipe can easily be doubled or tripled to serve a larger crowd.
Carrot Cheesecake Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- All-purpose flour: Sift to remove lumps and dirt. This will ensure that the carrot cheesecake cake has the ideal texture.
- Walnuts: Ground walnuts add a wonderful crunch to the recipe. Feel free to take them out to make a nut-free version, or replace them with other nuts if you do not like walnuts. If you are a nut lover, then you may also enjoy my Hazelnut Coffee Cake.
- Leavening agents: Double-check that it has not expired to ensure the cake rises.
- Eggs: Ensure the eggs are at room temperature to achieve the ideal texture in the cake batter.
- Brown sugar: Opt for brown sugar to add a rich, caramel-like flavor to the carrot cheesecake cake.
- Carrots: Ensure that the carrots are grated evenly before adding to the cake batter.
- Oil: Opt for vegetable or sunflower oil for the cake. It must be tasteless to avoid adding flavor to the cake.
- Cream cheese: For the baked cheesecake, the cream cheese should be at room temperature.
Tips and Substitutions
- Cooling: Let the cake and baked cheesecake cool completely before frosting. If the layers are still warm, the frosting will melt, and the cake will not hold together.
- Add-ins: If you want a richer carrot cheesecake cake, then you can add ½ a cup (75g) of raisins after adding the walnuts.
- Frosting: The classic frosting for carrot cake is cream cheese frosting, but it can be quite difficult to work with, as it is not as firm as buttercream. If you prefer a firmer cake, then opt for Vanilla Buttercream.
- Weigh ingredients: Use a scale to measure the ingredients accurately. This will ensure that you achieve the perfect results.
How to make Carrot Cheesecake Cake
Step 1: Preheat the oven to 160 °C/320 °F/Gas mark 3. Line and lightly grease two 7" baking tins. Set aside for later. Grab a large bowl, mix all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. In a separate large bowl, crack eggs and add brown sugar.
Step 2: Whisk for 2-3 minutes or until frothy.
Step 3: Next, pour oil into the bowl.
Step 4: Whisk for 1 minute.
Step 5: Next, add ground walnuts and the flour mixture set aside earlier to the egg mixture. Gently fold or whisk on low for 2-3 minutes.
Step 6: Finally, add the grated carrots to the bowl.
Step 7: Mix for 1-2 minutes or until evenly combined. Do not overmix the batter as this will result in a tough cake.
Step 8: Pour the carrot cake batter into the lined cake tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Once done, gently remove the cakes from the tin and let them cool completely upside down on a cooling rack. Once the carrot cakes have completely cooled, take one layer and use a knife to carefully slice off a thin layer from the top to level it. Then crumble the removed cake pieces into fine crumbs and set aside for decorating.
Step 9: As the carrot cake cools, prepare the baked cheesecake. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 7-inch springform pan with parchment paper and set it aside. Add cream cheese and sugar to a bowl.
Step 10: Whisk the cream cheese and sugar for one minute or until smooth. Then add one egg and mix for 1-2 minutes or until well incorporated. Repeat the previous step with the second egg.
Step 11: Next, add the heavy cream, sour cream, and vanilla. Whisk for 1-2 minutes, until everything is well combined.
Step 12: Pour the cheesecake mixture into your prepared pan and bake for 40-45 minutes.
Step 13: Once the cheesecake has baked, remove it from the oven. There should be a slight wobble in the middle. Let the cheesecake cool completely at room temperature, then refrigerate it for at least 2 hours to chill and firm up.
Step 14: As the cake and baked cream cheese cool, prepare the cream cheese frosting. Add unsalted butter to a bowl and whisk it for 1-2 minutes. Next, add cream cheese to the bowl and whisk for 2 minutes or until combined. Add one-third of the icing sugar to the bowl and mix with a spoon or spatula to avoid spilling. Then use a handheld whisk and mix until just combined. Repeat this step with the remaining icing sugar. Finally, whisk for 2-3 minutes or until the mixture is smooth. Avoid overmixing the frosting, as this will make it runny.
Once the carrot cake and cheesecake have cooled, place the first carrot cake on a board or plate. Then, add a layer of cream cheese frosting on top of the cake. smooth evenly.
Step 15: Smooth evenly.
Step 16: Then, gently place the baked cheesecake on top and add another layer of cream cheese frosting and smooth evenly.
Step 17: Add the final layer of carrot cake on top.
Step 18: Frost the entire cake and smooth.
Step 19: Place the icing carrots around the cake edges as shown in image 19. Use a knife to create a slice effect on top. Add extra carrot cake crumbs to the middle.
Step 20: Add more carrot cake crumbs around the bottom of the carrot cheesecake cake as shown in image 20.
Step 21: Serve this delicious carrot cheesecake cake for dessert. Ideal for Easter and other special occasions.
Recipe FAQs
Place leftover carrot cheesecake cake in an airtight container and refrigerate for up to 3 days. Let the cake come to room temperature on the countertop before serving.
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Carrot Cheesecake Cake
Equipment
- Three 7" Cake tins
- Parchment paper
- mixing bowl
- Hand-held electric mixer
Ingredients
Carrot Cake
- 350 g All-purpose flour sifted
- 200 g ground walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon of salt
- 1.25 teaspoon baking soda
- 1.25 baking powder
- 5 eggs room temperature
- 350 g brown sugar
- 320 g grated carrots
- 380 ml of vegetable or sunflower oil
Baked Cheesecake
- 400 g cream cheese room temperature
- 100 g granulated sugar
- 2 eggs room temperature
- 6 tablespoon heavy cream
- 6 tablespoon sour cream
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 170 g of unsalted butter room temperature
- 240 g of cream cheese room temperature
- 540 g of icing sugar sifted
Decoration
- Icing sugar carrtos enough to top
- Carrot cake crumbs see instruction 6
Instructions
- Preheat the oven to 160 °C / 320 °F / Gas mark 3. Line and lightly grease two 7-inch baking tins and set aside.
- In a large bowl, mix all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. In a separate bowl, crack the eggs and add brown sugar.
- Add the ground walnuts and the prepared flour mixture to the egg mixture. Gently fold or whisk on low for 2-3 minutes.
- Add the grated carrots and mix for 1-2 minutes, until evenly combined. Do not overmix, as this will make the cake tough.
- Divide the batter between the prepared tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Remove from the tins and allow the cakes to cool completely upside down on a wire rack.
- Once the carrot cakes have completely cooled, take one layer and use a knife to carefully slice off a thin layer from the top to level it. Then crumble the removed cake pieces into fine crumbs and set aside for decorating.
Baked Cheesecake
- While the carrot cakes cool, prepare the baked cheesecake. Preheat the oven to 180 °C / 350 °F / Gas mark 4. Line a 7-inch springform pan with parchment paper and set aside. Add cream cheese and sugar to a bowl.
- Whisk for 1 minute, or until smooth. Add one egg and mix for 1-2 minutes until well incorporated. Repeat with the second egg.
- Add the heavy cream, sour cream, and vanilla, then whisk for 1-2 minutes until fully combined.
- Pour the cheesecake mixture into the prepared pan and bake for 40-45 minutes. The center should still have a slight wobble. Allow to cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Cream Cheese Frosting
- For the cream cheese frosting, whisk the unsalted butter for 1-2 minutes. Add the cream cheese and whisk for 2 minutes until combined. Add one-third of the icing sugar and mix gently with a spoon or spatula, then whisk until just combined. Repeat with the remaining icing sugar, then whisk for 2-3 minutes until smooth. Avoid overmixing.
Assemble
- To assemble, place one carrot cake layer on a board or plate and spread a layer of frosting evenly on top.
- Gently place the chilled cheesecake on top, add another layer of frosting, and smooth evenly.
- Place the final carrot cake layer on top, then frost the entire cake and smooth the surface.
- Decorate with icing carrots around the edges. Use a knife to create a slice pattern on top and add extra carrot cake crumbs to the center and around the base.
- Slice and serve. Perfect for Easter or special occasions.
Video
Notes
- Cooling: Allow the carrot cake and baked cheesecake to cool completely before frosting. Frosting applied to warm layers will melt and may cause the carrot cheesecake cake to collapse.
- Add-ins: For a richer carrot cake, fold in ½ cup (75 g) of raisins when adding the walnuts.
- Frosting: Cream cheese frosting is traditional for carrot cake, but it can be soft and tricky to work with. For a firmer finish, try vanilla buttercream instead.
- Weigh Ingredients: Use a kitchen scale for precise measurements to ensure perfect results every time.
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