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This Carrot Cake Cheesecake Cake has two layers of super moist carrot cake and a layer of creamy cinnamon cheesecake! Covered in a homemade cream cheese frosting, it’s the perfect cake for Easter!
For a classic carrot cake recipe, try my Best Carrot Cake! For more cheesecake twists, try my Carrot Cake Cheesecake or my Cheesecake Swirl Carrot Cake!
Carrot Cake Cheesecake Cake Recipe
I am a huge fan of carrot cake desserts and cannot let Easter go by without making one. My carrot cake is a natural favorite, but I love a good variation as well. This Carrot Cake Cheesecake Cake is kind of a perfect variation for anyone who also loves cheesecake (me!) because you get my amazing carrot cake with my amazing cheesecake all mixed into one. And since carrot cake goes so well with cream cheese frosting, a carrot cake made with cheesecake is a natural compliment.
The flavor of this cake is out of this world! It may be a bit of work, but you can totally make the parts, or even the whole thing, ahead of time. Cheesecake holds up really well for a couple days ahead and you could even freeze that layer. The carrot cake is so moist, it can easily be made a day or two ahead too. And all the work is 100% worth it. This Carrot Cake Cheesecake Cake is super moist, SO full of flavor and like having Easter in cake form.
Ingredients You’ll Need
The ingredients in this Carrot Cake Cheesecake Cake are plenty, but they should all be easy to find. The cheesecake layer is quite simple, as is the frosting. The carrot cake is where the work is. But it’s totally worth it.
Cheesecake Ingredients
- Cream cheese – This should be room temperature to avoid a lumpy filling. Be sure to use block-style cream cheese, not the tub, which will be thinner. I also recommend full-fat cream cheese.
- Sugar – To sweeten up the tangy cream cheese a bit.
- Flour – I use all purpose flour. The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks.
- Sour cream – For a creamier texture.
- Vanilla extract – For flavor
- Cinnamon – For flavor
- Eggs – Large eggs are needed. Be sure you use the right size.
Carrot Cake Layers
You’ll need two layers of my carrot cake baked in 9 inch cake pans.
Cream Cheese Frosting
- Cream cheese – Same as the cheesecake, this should be room temperature and brick-style cream cheese.
- Butter – Also at room temperature so that it incorporates correctly.
- Powdered sugar – For volume and consistency, there’s a fair amount of powdered sugar used. It’s a large cake, so I think you need plenty of frosting. But feel free to reduce it. Just keep in mind that you’ll have a thinner frosting and cream cheese already tends to be on the thinner side.
- Vanilla extract – For flavor.
- Chopped pecans – for decorating.
How to Make Carrot Cake Cheesecake Cake
There are a lot of steps, but none of them hard. It’s also a super easy recipe to prep ahead. Let’s get started.
Cinnamon Cheesecake
- Prep. Preheat oven to 300°F (148°C).
- Make Cheesecake Filling. In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream, vanilla extract and and cinnamon and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
- Prep Cake Pan. Line the entire inside of a 9 inch cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
- Pour the cheesecake batter into the lined cake pan.
- Bake Cheesecake. Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 45 minutes.
- Cool Cheesecake. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
- Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
- Remove cheesecake from oven and chill until firm, 4-5 hours.
Carrot Cake Layers
Follow my instructions for my carrot cake, but using two 9 inch cake pans and bake them for 32-36 minutes.
Cream Cheese Frosting
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. Add about half of the powdered sugar and mix until well combined and smooth. Add the vanilla extract and mix until well combined. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
Assemble the Cake
- Level and Build. Use a large serrated knife to remove the domes from the top of the two carrot cakes, if needed. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
- Add Cheesecake Layer. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. The cheesecake should be firm and solid and easy to move around.
- Assemble. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
- Frost and Decorate. Frost the outside of the cake, then press the pecans into the sides of the cake.
- Pipe shells of the frosting around the top edge of the cake. I used the Ateco 847 icing tip. Finish off the cake with some additional chopped pecans.
Tips For Making Carrot Cake Cheesecake Cake
- Start with room-temperature cream cheese. Cold cream cheese won’t incorporate well with the other ingredients giving you with a lumpy cheesecake filling and frosting. So have a little patience and let your cream cheese come to room temperature before making them.
- Mix slowly and not too much. When it comes to the cheesecake filling, over mixing or mixing at too high of a speed will incorporate excess air into the cheesecake. This can cause the top to crack.
- Make a water bath. It might seem like a hassle but you won’t regret it. A water bath produces steam that wafts throughout the oven, helping to ensure that the cheesecake cooks evenly and stays nice and moist.
- Make Ahead. This recipe does so well with making ahead. Make the cheesecake and the cake layers a day or two ahead and assemble the day before you are going to serve the cake. It’ll hold up great and keep you free for fun.
- Use Same Cake Pan. I recommend using the same cake pan for the cheesecake and cake layers. This way they’ll all be the same size (since different brand pans do vary) and it’ll be easier to layer and frost everything.
How to Store Cheesecake Cake
If you find yourself with leftover carrot cake cheesecake cake, go ahead and store the entire cake in an airtight cake carrier and place it in the refrigerator. It will be good for about 4-5 days.
Alternatively, you can slice the cake and store the slices in a single layer in an airtight container in the refrigerator. You can also freeze the slices for later.
More Crave-Worthy Easter Recipes
The Best Carrot Cake Recipe
Strawberries and Cream Cheesecake Cake
Carrot Cake Shortbread Bars
No Bake Coconut Caramel Nest Cookies
Coconut Blondie Cheesecake
Carrot Cake Cheesecake Cake
- Prep Time: 1 hour 20 minutes
- Chill Time: 4 hours
- Cook Time: 2 hours 10 minutes
- Total Time: 7 hours 30 minutes
- Yield: 14-16 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Carrot Cake Cheesecake Cake has two layers of super moist carrot cake and a layer of creamy cinnamon cheesecake! Covered in a homemade cream cheese frosting, it’s the perfect cake for Easter!
Ingredients
CINNAMON CHEESECAKE
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1/2 cup (115g) sour cream
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3 large eggs, room temperature
CARROT CAKE
- two 9 inch cake layers of Carrot Cake
CREAM CHEESE FROSTING
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 tsp vanilla extract
- 2 1/2 cups (275g) chopped pecans
Instructions
TO MAKE THE CHEESECAKE:
- Preheat oven to 300°F (148°C). Line the entire inside of a 9 inch cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
- In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream, vanilla extract and and cinnamon and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake batter into the lined cake pan.
- Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 45 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
- Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
- Remove cheesecake from oven and chill until firm, 4-5 hours.
TO MAKE THE CARROT CAKE LAYERS:
- Make my carrot cake, but bake in two 9 inch cake pans (I recommend using the same pan as you did for the cheesecake so they are the same size) for 32-36 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
- Use a large serrated knife to remove the domes from the top of the two carrot cakes, if needed.
- Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
- Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. The cheesecake should be firm and solid and easy to move around.
- Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
- Frost the outside of the cake, then press the pecans into the sides of the cake.
- Pipe shells of the frosting around the top edge of the cake. I used the Ateco 847 icing tip. Finish off the cake with some additional chopped pecans.
- Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. This cake is full of moisture and lasts very well. Best if eaten with 4-5 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 853
- Sugar: 50.4 g
- Sodium: 505.9 mg
- Fat: 56.4 g
- Carbohydrates: 75.7 g
- Protein: 15.3 g
- Cholesterol: 198 mg
This came out great! I consider myself an intermediate baker, but I patiently followed this step by step and was quite pleased at the results . First try, for my hubby’s Birthday.
I’m so glad you enjoyed it!
Recipe does not say how much carrots to use
The recipe links you to the Carrot Cake recipe that you will use. That recipe does list the amount of carrots.
Can I leave out the sour cream? My budget is tight.
You’d want to replace it with something else, like heavy whipping cream.
Hi! I was wondering, would it be ok to do the carrot purée a day before I make the cake and store it in the fridge ? I’ll make sure it’s room temperature by the time I’m ready to add it to the carrot cake batter. Thanks !!
Absolutely.
Hi Lindsay! Could I by chance get the old frosting recipe that was more of a whipped cream cheese frosting? I’ve used this recipe for your frosting the last couple of years but noticed it changed just a few days ago. I has looked at this to buy my ingredients. Went in today to make it and the recipe changed. 🙁 Thank you!
Yes, you can actual find my whipped cream cheese frosting in its own post now. I might just double it or so, depending on how much frosting you usually use.
Best carrot cake ever! Best whipped icing ever! I have had folks ask me to make this for them just based on the photos!
My most favorite from you is the pumpkin chocolate cheesecake cake! I will never make another chocolate cake, save this one, again.
Thanks Lindsay!
I’m so glad to hear you enjoy both recipes!
Do you think it would do anything to the cake itself if i left out the carrots?
Yes. It would change it dramatically. Is there another type of cake you might be looking for?
My spouse really wanted a carrot cake cheesecake one but hates the actual carrots lol
You could try making a spice cake with some added pineapple and pecans. That’s sort of similar.
Incredible recipe! I made this for my mother’s birthday, and everybody went crazy over it! I followed the recipe exactly, and it was so moist, flavorful, and the cinnamon in the frosting and cheesecake were so complimentary! Love your recipes! Thankyou for sharing them!
I’m so glad to hear you enjoyed it and that you’ve enjoyed the other recipes! Thank you!
Hi I was just wondering do you have squeeze the excess water out of the carrots after they have puréed and the pineapples to a squeeze all the juice out
The carrots should be pureed without the water in the pot that was used to steam them. Once pureed, there’s no excess water to squeeze out. You do want to drain the pineapple though.
Another cake from you, another disaster…
The cake seems to be way too wet… same as the vanilla cupcakes.
Normally I’m very good cooker and backer ????
Everything is so delicious but the consistency.
I’m wondering if it has something to do with the conversion to grams as I live in Europe or the ingredients are so different? ..
Will keep trying ????
It shouldn’t be an issue with the grams. I actually bake with those, so they are accurate. Are you testing things before you pull them out of the oven? If they are still wet, it sounds like they need to be baked longer. I like to use a toothpick and insert it into the center of the cake/cupcakes. If it comes out wet, it’s not done. You usually want to see either a few crumbs or nothing at all sticking to the toothpick so you know it’s done.
Hi!
So i really want to make this cake for Easter, but we are going to two different family events. I was wondering if you thought this recipe was enough to make two 5 or 6″ cheesecake cakes?
Hmm, I haven’t really made any cakes that size, so it’s hard for me to say.
Hi Lindsay, can you tell me what the name of the decorations on this cake?
Thanks
Jan
They are carrot shaped icing decorations by Wilton.
Hello! My name is Anna, I’m from Russia! Thanks for your recipes! With pleasure I read and prepare them! It’s fine!!!
I made this for Easter and it was outrageous! It was absolutely delicious, and let me tell you, this is a HUGE cake! Such a great recipe! Thanks again for another winner!
I’m so glad you enjoyed it – definitely a big cake! 🙂 Thanks Michelle!
I love this recipe! Thank you for sharing it with us. Can you please clarify if you use a springform pan or traditional cake pan to bake the carrot cake layers?
I use a traditional cake pan for each layer – including the cheesecake.
Hi! Is it possible to use the already puréed baby food carrots instead of steaming your own carrots? Thanks. Can’t wait to try this!
I would think it’d probably be ok as long as there isn’t really anything additional added to the baby food. Definitely worth trying!
Wow, look amazing!! I would love to make this at work next week (i work in a hotel kitchen), but we have those big commercial combi ovens (can set % of steam, moisture etc..) Any chance you know how to set it for the perfect cheesecake? We never baked a cheesecake in it yet 🙂 It would helped a lot!! thank you :))
Gosh, I’ve never used one of those ovens so I have no idea. Sorry!
Hi Lindsay!
If I was to slice the cheesecake in two halves or bake the cheesecake in two pans, therefore creating 2 layers of carrot cake and two layers of cheesecake alternating, do you think the cake would be able to withstand the weight of the cheesecake? I may make this as a 7″ or 8″ cake for Easter, what kind of baking time adjustments do you recommend with the cheesecake? I’ve never really been good at adjusting cheesecake pans and baking times.
Thanks.
I would think that’d be fine. If you go from 9 inches to 8 inches, it will be a very tall cake. It’s already quite big. 🙂 I haven’t ever made a cheesecake as an 8 inch, o I’m not sure about baking adjustments. Just look for it to be well set on the edges. It can still be a little jiggly in the center when you turn off the oven to start the cooling process. It’ll continue to cook.
I stumbled upon your site for the first time yesterday morning and was very intrigued by this recipe, it looks exactly how I want to enjoy carrot cake… with cheesecake! It just so happened that a few hours later my friend requested a carrot cake for his birthday that night – a great excuse to try a new and exciting recipe! So I ran out of the house to grab the ingredients and 5 hours later we were all enjoying a WONDERFUL and moist cake. I made a 1/2 portion of the cheesecake and 3/4 portion of frosting so it had naked sides, but it was a perfect ratio for us. Everybody (including myself) was impressed with how this cake looked and tasted. The carrot cake especially was super tasty and baked up really well. Thanks for a great recipe!
Wonderful! So glad everyone enjoyed it! 🙂
Once again, another delicious cake. I made it for a professor, so I wasn’t able to try any, but I had some spoonfuls of batter and frosting as I went and it tasted delicious. The only problem I had with it was that the top layer slid around a lot during the transportation. Maybe I just need to add an extra layer of frosting help the top layer to stick?
Did you add some of the whipped cream frosting between the layers? That should help things stay in place.
Glad you were happy with it!
Can you just leave your the coconut? What if anything do I need to use in replacement?
You can leave it out.
Carrot cake is my fav and I love cheesecake! I will have to make this. Thanks for sharing Lindsay!
The cake is beautiful!! Will keep you in my prayers for your IVF.
Thank you Joanna!
This looks amazing!! What a perfect combo!!! Could I leave out the crushed pineapple and coconut flakes in the cake batter or would that change the outcome of the cake?
Thanks so much!!!
Yes, you can leave it out.
Wow! Carrot Cake and Cheesecake!?! Carrot cake is my fav and I love cheesecake! I will have to make this. Thanks for sharing Lindsay!
Your the best baker