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Carrot Cake Cheesecake Cake

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  • Author: clara
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 50 minutes plus chilling
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. Make the Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
  4. 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

Find it online: https://recipe.ukfinda.com/carrot-cake-cheesecake-cake/