Carrot Cake Cheesecake Cake

Carrot Cake Cheesecake Cake

Sure, here’s a detailed recipe for a delightful Carrot Cake Cheesecake Cake:


For the Carrot Cake Layer:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs, at room temperature
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)

For the Cheesecake Layer:

  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


1. Prepare the Carrot Cake Layer:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  • Fold in the grated carrots, crushed pineapple, and chopped nuts until evenly distributed throughout the batter.
  • Divide the batter equally between the prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and let them cool completely in the pans before assembling the cake.

2. Prepare the Cheesecake Layer:

  • Lower the oven temperature to 325°F (160°C).
  • In a mixing bowl, beat the softened cream cheese until smooth.
  • Add the granulated sugar and beat until creamy.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Mix in the sour cream and vanilla extract until the batter is smooth and well combined.
  • Pour the cheesecake batter into a greased and lined 9-inch springform pan.
  • Bake for 40-45 minutes or until the edges are set, but the center still jiggles slightly.
  • Turn off the oven and let the cheesecake cool inside with the oven door slightly open for about an hour.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until thoroughly chilled.

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