Carrot Cake Cheesecake Cake

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 Super Moist Carrot Cake with Cream Cheese Icing or this recipe for the Best Carrot Cake!

Image of a Big Slice of Carrot Cake Cheesecake Cake

Image of a Carrot Cake Cheesecake Cake

Carrot Cake Cheesecake Cake Recipe

So speaking of Easter (and you know, Easter eggs), I had a pretty funny conversation with my cousin and her husband over this last weekend. I was visiting them in Chicago and since I’m gearing up to hopefully get started with IVF next week, I’ve been eating a little differently than normal in order to help my eggs develop as well as they can. I’ve been eating much healthier – as in mostly meat, veggies and fruit. Very little (if any) bread, pasta, potatoes, sweets (AH!!), etc.

So my cousin and I were explaining this to her husband so he’d understand what was on and off limits. He focused on the veggie part of the diet and then compared it to maybe the funniest thing I’ve ever heard – the slogan on their egg carton. “Girls on grass, free to forage!” I’m not sure I’ve ever laughed so hard while comparing myself to grass-eating and foraging chickens.

So the joke for most of the weekend was how I was foraging. 🙂 Clearly I should go hang out with some free-range chickens.

Image of The Best Carrot Cake EverImage of a Carrot Cake Cheesecake Layer Cake

This Recipe Combines Two Of My Favorite Easter Desserts

Definitely the hardest part of my current eating situation is not devouring all of the desserts. Of course I still have to taste things – I couldn’t possibly tell you how good they are without tasting – but then I have to give it away. *hangs head in sadness* It really is torture. I can tell you after my tasting of this cake that this one was especially torturous.

This cake is a mix of two of my favorite kinds of Easter desserts – cake and cheesecake. Putting them both into one cake is pure genius. I had a request for this cake late last year and I’ve been dying for Easter to get close so I could share it!

Tips For Making Carrot Cake Cheesecake Cake

This cake starts with the cheesecake. It takes the longest to cool and set, so I often make the cheesecake the night before I put the cake together. You could also make the cakes the night before, if you wanted. I like to make sure that I use the same cake pan for both the cake layers and the cheesecake so that they all end up being the same size. My springform pan turns out a slightly larger cake. To make it easy to remove the cheesecake from the cake pan, I line it with aluminum foil and press it firmly into the bottom and up the sides of the pan. The final cheesecake is nice and firm so that it’s easy to move around and layer onto the cake. The creamy cinnamon-flavored cheesecake goes perfectly with the spiced carrot cake.

Steamed Carrots Give The Cake More Flavor

You might be a little surprised by part of the method with the carrot cake. Rather than using shredded carrots, like most carrot cakes do, this cake uses steamed carrots that are pureed. I tried a carrot cake with this method years ago and now I never make carrot cakes any other way. You really get the carrot flavor and it makes such a moist cake. You could compare it to making a pumpkin cake with pumpkin puree. Imagine the difference between shredded pumpkin and pumpkin puree in a pumpkin cake. The puree adds so much more flavor! LOVE!

I also like to include some coconut and pineapple in my carrot cake. I love the flavor of both and think the pineapple adds additional moisture. If you aren’t a fan of one of them in your carrot cake, feel free to leave it out.

Whipped Cream Cheese Frosting

The whole cake is frosted with cream cheese whipped cream frosting, which is perfect with the carrot cake! Plus, the cake itself is relatively heavy with all the cake and cheesecake, so the lighter frosting is nice. On the outside, I’ve added the pecans as decoration.

This whole cake is SO darn good! The carrot, the coconut, the pineapple, the spices! And the cinnamon cheesecake! What is there not to love?!

Image of a Slice of Carrot Cake Cheesecake CakeImage of a Carrot Cake Cheesecake Cake on a Cake Stand


Read transcript

More Crave-Worthy Cake Recipes

The Best Carrot Cake Recipe
Strawberries and Cream Cheesecake Cake
Carrot Cake Shortbread Bars
No Bake Coconut Caramel Nest Cookies
Coconut Blondie Cheesecake

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slice of Carrot Cake Cheesecake Cake
Recipe

Carrot Cake Cheesecake Cake

  • Author: Lindsay
  • Prep Time: 6 hours 20 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 14-16 slices 1x
  • 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!


Scale

Ingredients

CINNAMON CHEESECAKE

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 4 large eggs, room temperature

CARROT CAKE

  • 20 oz (575g) peeled raw carrots
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp (45ml) vegetable oil
  • 3 large eggs
  • 1 large egg white
  • 2 1/2 cups (325g) all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp all spice
  • 8 oz (227g) crushed pineapple, drained
  • 1 cup (73g) sweetened coconut flakes

WHIPPED CREAM CHEESE FROSTING

  • 16 oz (452g) cream cheese, room temperature
  • 3 cups (720ml) heavy whipping cream, cold
  • 1 1/4 cups (144g) powdered sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 1/2 cups chopped pecans

Instructions

TO MAKE THE CHEESECAKE:

1. 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.
2. 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.
3. Add the sour cream, vanilla extract and and cinnamon and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. Pour the cheesecake batter into the lined cake pan.
6. 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 1 hour.
7. 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.
8. 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.
9. Remove cheesecake from oven and chill until firm, 5-6 hours.

TO MAKE THE CARROT CAKE LAYERS:

10. To steam the carrots, bring about an inch of water to a boil in the bottom of a pot. Put peeled carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over the boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
11. Put the warm carrots into a food processor and puree. You should end up with about 1 ¾ cup (420ml) of carrot puree. Set aside to cool.
12. Preheat the oven to 350°F (176°C). Line the bottom of two 9 inch cake pans with parchment paper and grease the sides.
13. In a large mixer bowl, cream the butter and sugar on medium speed until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming time.
14. Add the vanilla extract and vegetable oil and mix until combined.
15. Add the eggs one at a time, mixing until incorporated after each addition.
16. Add the egg white and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
17. Combine the dry ingredients in a medium sized bowl.
18. Add half of the flour mixture to the batter and mix until combined.
19. Add the carrot puree to the batter and mix until combined.
20. Add the remaining flour mixture and mix until well combined and smooth.
21. Stir in the crushed pineapple and coconut flakes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
22. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
23. Remove cakes from the oven and allow to cool for 3-4 minutes, then remove from the pans to a cooling rack to finish cooling.

TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:

24. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
25. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to another bowl and whip until soft peaks form.
26. Add the cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
27. Use a large serrated knife to remove the domes from the top of the two carrot cakes.
28. 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.
29. 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.
30. 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.
31. Frost the outside of the cake.
32. To create a spiral pattern on the top of the cake, lightly press an offset spatula into the center of the cake. Gradually move the tip of the spatula outward as you spin the cake around, creating the spiral.
33. Press the pecans into the sides of the cake
34. Pipe dollops of the whipped frosting around the top edge of the cake. I used the Ateco 808 icing tip.
35. Finish off the cake with some candy carrots or other carrot decor.
Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.

Keywords: carrot cake cheesecake, best carrot cake recipe, easy carrot cake recipe, carrot cake recipe from scratch, carrot cake with pineapple, carrot cake recipe pineapple, how to make carrot cake

Enjoy!

Image of Carrot Cake Cheesecake Cake on a Plate

Carrot Cake Cheesecake Cake - layers of moist carrot cake and cinnamon cheesecake! A great dessert for Easter!

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Recipe rating

42 Comments
  1. Kaniel

    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 !! 

  2. Kasey Oldham

    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!

      1. Cassandra Humphrey

        My spouse really wanted a carrot cake cheesecake one but hates the actual carrots lol 

  3. Linda

    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!

  4. Charlotte

    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 

    1. Lindsay

      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.

  5. Agnes Wlodatczyk

    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 ????

    1. Lindsay

      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.

  6. bre

    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?

  7. Анна

    Hello! My name is Anna, I’m from Russia! Thanks for your recipes! With pleasure I read and prepare them! It’s fine!!!

  8. Michelle

    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!

  9. Judy

    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!

    1. Lindsay

      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!

  10. Veronika

    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 :))

  11. Koula

    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. 

    1. Lindsay

      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.

  12. Kate Ziegler

    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!

  13. Natalie

    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?

    1. Lindsay

      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!

  14. Brittany

    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!!! 

  15. Alison

    Wow! Carrot Cake and Cheesecake!?! Carrot cake is my fav and I love cheesecake! I will have to make this. Thanks for sharing Lindsay!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12