Carrot Cake Cheesecake Cake
Would you like a slice of carrot cake or a slice of cheesecake? Skip that question and make this Carrot Cake Cheesecake Cake!
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How can you use the same word in a recipe title 3 times? Just make this recipe! I mean more cake is always more better, right? Carrot cake is a family favorite – especially around Easter – and cheesecake is a year-round favorite. So it should come as no surprise that this cheesecake cake was a HUGE hit in our house!
I’m not gonna lie – this recipe does take a bit of time to make. You’ve got a thin cheesecake layer. You’ve got 2 layers of carrot cake. And then you’ve got a cream cheese frosting to hold it all together. However, one bite of this cake, and I think you’ll agree that the time was well spent!
Carrot Cake Cheesecake Cake
Have you ever made cheesecake cake? It’s essentially a thin layer of cheesecake sandwiched in-between 2 layers of another type of cake. You get the best of both worlds with each bite! I’ve experimented with cheesecake cakes a couple of times already. There was the Red White and Blue Cheesecake Cake, and then I followed it up with a Red Velvet Cheesecake Cake. I feel like any cake that goes well with cream cheese frosting can be transformed into a cheesecake cake. Next up: this carrot cake + cheesecake combo!
As much as I love this dessert now, the funny thing is I wouldn’t touch either carrot cake or cheesecake when I was a kid. I thought carrot cake was some cruel joke of a way to make me eat more vegetables. Similarly, I thought putting cheese in a cake was a terrible idea. Turns out I was wrong on both counts. However, I’m making up for lost time here – by combining both of these cakes into one!
For this cake, I decorated it by pressing chopped and toasted walnuts around the entire outside of the cake. Not only are chopped nuts tasty when pressed into the outside of a cake, but this technique also means that you don’t have to pay too much attention to the frosting technique. Just spread enough frosting on the outside of the cake to hold the chopped walnuts, and you’re all set! For the top of the cake, I used a simple but fun technique for piping mini carrots. You just need 2 frosting tips – a #8 tip to make the orange carrot portion and a #352 tip to make the green leaf portion (both links are affiliate links).
I hope you enjoy this recipe as much as we did – happy baking!
Did you make this Carrot Cake Cheesecake recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Carrot Cake Cheesecake Cake
Ingredients
For the Cheesecake
- 16 oz. cream cheese room temperature
- ⅔ cup granulated sugar
- 1½ Tbsp all-purpose flour
- 2 large eggs
- 1 large egg yolk
- 2 Tbsp sour cream
- 1 tsp vanilla extract
For the Carrot Cake
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 Tbsp cinnamon
- ½ tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs
- 2 ¼ cups carrots peeled and grated (~4 medium carrots)
- 2 ¼ cups walnuts chopped, divided, can substitute pecans instead
- ⅔ cup raisins
For the Frosting
- 16 oz. cream cheese room temperature
- 1 cup unsalted butter room temperature
- 1 Tbsp vanilla extract
- 3-3½ cups powdered sugar
- {optional} orange and green food coloring gel for decorating
Instructions
For the Cheesecake
- Preheat oven to 325°F.
- Using an electric mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add sugar and flour; mix until well combined, scraping down sides and bottom of bowl as needed.
- Whisk the eggs and egg yolk together and add to the bowl; mix until well combined.
- Add the sour cream and vanilla; mix until well combined.
- Grease and flour (or spray with nonstick spray) sides of a 9” springform pan. Line pan with parchment paper and then pour cheesecake batter into pan.
- Wrap the bottom of the springform pan with a piece of aluminum foil and place in a large baking dish. Fill dish with ~1” of water. Bake at 325°F until center of cake is just barely set (~30-35 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1″ ring of “looser” filling left in the center of the cake.)
- Remove cake from oven and cool slightly. Wrap entire pan in plastic wrap and freeze at least 3 hours (or overnight). (Note: Freezing the cheesecake makes it a lot easier to assemble the cake later.)
For the Carrot Cake
- Preheat oven to 350°F.
- Using a countertop mixer, blend together the vegetable oil and sugar until well combined.
- Using a separate large bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda, and salt; stir until well combined.
- Add ½ of dry mixture to the bowl; mix until well combined.
- Add 2 of the eggs; mix until well combined.
- Repeat process using remaining dry mixture and remaining eggs.
- Add grated carrots, ¾ cup chopped walnuts, and raisins; mix until well combined.
- Divide carrot cake batter evenly into (2) greased 9" cake pans.
- Bake at 350°F for 45-50 minutes, or until toothpick inserted in center of the cakes comes out clean.
- Let cakes cool in pan for 15 minutes. Turn cakes out onto a wire rack until completely cool.
For the Frosting
- Using a countertop mixer, cream together the cream cheese and butter until well combined (~2-3 minutes on medium speed).
- Add vanilla extract and powdered sugar 1 cup at a time until frosting reaches desired sweetness.
- Beat frosting on medium-high speed for 3-4 minutes, or until light and fluffy.
Assembling the Cake
- Toast the remaining chopped walnuts (1½ cups) at 350°F for 4-5 minutes. (Watch carefully as they will burn quickly!)
- Once carrot cake layers are cooled, place one cake layer in the center of a large plate.
- Spread ½ cup of frosting evenly on top of cake.
- Remove the cheesecake from the freezer or refrigerator and place on top. Spread ½ cup of frosting on top of cheesecake layer.
- Place 2nd layer of carrot cake on top. Frost the top and sides of the cake using the remaining frosting. (Note: Reserve about ½ cup of frosting for the carrots.)
- Using a cupped hand, carefully push the toasted walnuts into the sides of the cake.
- Divide the reserved frosting into two bowls and color the frosting orange and green.
- Using a pastry bag, pipe the carrots around the top of the cake. (I used a #8 tip to pipe the orange carrots and a #352 tip to pipe the green leaves.)
- Refrigerate cake until ready to serve.
Looking for more fun cheesecake recipes? Check out these other favorite desserts, too:
Blueberry Chocolate Cheesecake
Will be making this soon with few subs i never had carrot cake cheesecake before as am not a big fan of cream cheese will dm you if i make this and let you know how it goes Thanks Ramya
Ah, if you’re not a big fan of cream cheese, then this might not be the best recipe for you, Ramya. It uses cream cheese both in the cheesecake as well as the frosting. However, with that said, you might be able to use a vegan cream cheese here – I know you mentioned that you don’t like dairy cheeses. Just a thought!
David, you are quite a baker! I love this combo. I don’t think you made a big enough deal about how well the cheesecake and frosting surely complement one another, as well as the cake! It’s more of a three-way thing you’ve got goin on here. What a fantastic cake for Easter!
I do enjoy baking – I find it relaxing and quite rewarding. And of course then I get to eat whatever it is I baked – always fun! (I used to share leftover baked goods with the guys at the curling club or Laura’s coworkers – it’s been a bit more difficult with covid.) You make an excellent point about the cheesecake and frosting complimenting each other – that’s why I feel like any cake that goes with cream cheese frosting would be a good candidate for a cheesecake + cake combo. Either way, cheesecake cakes are a bit of a process, but damn are they good!
You had me cracking up at “cruel joke,” and you have me craving this cake with these gorgeous photos David! Wow does this cake sound and look phenomenal. I’ve never had cheesecake cake, and I love carrot cake and cheesecake, so this is definitely a recipe I need to make ASAP!
Haha – thanks, Shannon! I mean think about it. As a kid, a cheesecake just doesn’t sound like what it actually is. Same goes for carrot cake. I’m glad I discovered the error of my childhood ways, though – I love cheesecake and carrot cake, so this combination ranks up there pretty high on my list of all-time favorite desserts!
omg david. this sounds soooo very delightful. i love carrot cake! this sounds divine…
I know you’re not a huge cheesecake fan, Sherry – perhaps you can leave that layer out? Haha. I do love carrot cake, and I’ve been using the exact same recipe for years. Now I’m craving a slice…and it’s still 7:30am here! 🙂
thank you for remembering david. But i’m sure i can get by with a wee bit of cheesecake here. i’m heading off to bed now even tho it’s only 10pm! have a good day.
Have a good night then, my friend!
Mmm, such a delicious and festive carrot cake cheesecake, David! That is so genius making the cake layer a cheesecake. My kids would totally enjoy it!
Thanks so much, Michelle! Cheesecake cakes seem logical to me since the cream cheese frosting pairs so well with the cheesecake layer. Plus, you get to combine cheesecake + carrot cake…that’s a win-win in my book!
This is the best of all worlds (all cake worlds that is!) This is so perfect for an Easter dessert. I love those little pipped carrots for decoration – nice job! I can’t wait to sink my teeth into a bite of this dessert.
Thanks so much, Kathy! This is a favorite dessert around here…I even saved a few slices in the freezer for Easter. 🙂
Yum! Yum! Yum! How I wish I could grab that cake off the screen 😀
Haha – thanks so much, Taruna! I would share…but, well, there’s not a whole lot left. (And by not a whole lot, I mean none.) 🙂
I don’t mind spending a bit of time to make this carrot cake cheesecake David. I mean after all it’s a cheesecake (one of my favourites as you know) and a carrot cake (another favourite!) all in one. Who wouldn’t want to make this? I think I’ll just buy little iced carrots to decorate it with though. Your icing skills are far better than mine. Plus I’m too lazy and wouldn’t be able to wait to get eating the cake!!
Oh c’mon, Neil…if I can make those little piped carrots, then you can, too! The frosting tips are the secret. I know you can do it! But, yes, you should also try your hand at a cheesecake cake. The combination of cheesecake with cake is really quite fun!
This is the best of both worlds, I love those two cakes so it just makes sense bringing them together. Great idea!
Why have just one cake when you can have two instead? 🙂 Thanks, Raymund!
I am sitting here drooling all over my keyboard – thanks to THESE photos! Gosh – this is insanely delicious! YES – I’m a huge proponent of “more cake is always more better” especially when said cake has a layer of cheesecake in it! Costco has a vanilla cake that my dad loved that had a cheesecake layer in it and I know from experience how delicious the combo is – so the extra time involved is well worth it! Such a delicious treat, my friend – now I HAVE to send my drone up to retrieve a slice or three!
Ah – Costco makes a vanilla cheesecake cake? I’m intrigued! We still don’t have a Costco here, but they are supposedly building one. However, I love to bake – so chances are I’ll still end up making cakes here at home. And, yes, cheesecake in the middle of ‘regular’ cake is such a fun treat! Thanks, Shashi!