Description
This Carrot Cake Cheesecake Cake combines two classic desserts in one — moist carrot cake layers sandwiched with a rich, creamy cheesecake and topped with smooth cream cheese frosting.
Ingredients
Units
Scale
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Carrot Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans or walnuts (optional)
- For the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour into pan and bake for 35-40 minutes, or until set. Cool completely and freeze for easier assembly.
- Make the Carrot Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add oil and eggs; mix until combined. Fold in carrots, pineapple, and nuts if using. Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely.
- Make the Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
- Assemble: Place one carrot cake layer on a serving plate. Top with the cheesecake layer, then the second carrot cake layer. Frost the top and sides with cream cheese frosting. Chill for at least 1 hour before slicing.
Notes
- Freeze the cheesecake layer for easier handling.
- Decorate with extra chopped nuts or shredded carrots if desired.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 54g
- Sodium: 420mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg