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!
- 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
- 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
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.
- 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
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