Carrot Cake Cheesecake Cake

by Sheryl

Prep Time: 2 hrs | Cook Time: 2 hrs | Additional Time: 2 hrs | Total Time: 6 hrs | Yield: 16

This three-layer cake with a glorious cream cheese frosting is to die for! First, the carrot cake, then, the cream cheese followed by another layer of carrot, topped and frosted with a heavenly frosting.


Carrot cake:

2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
2 tsp ground cinnamon
2 cups shredded carrots

Cheesecake layer:

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 tsp kosher salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream


1 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 tsp vanilla extract
1/4 cup heavy cream
4 cups powdered sugar
1 cup chopped pecans

How to make Carrot Cake Cheesecake Cake

To make the cheesecake layer:

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: Pour inch water into a large roasting pan and put it on the bottom 2/3 of the oven before preheating the oven.

Step 3: Use a foil to wrap the outside bottom of a 9-inch springform pan. Then, line the inside with a circle shape parchment paper.

Step 4: In a mixing bowl, add the cream cheese and granulated sugar. Beat for about 2 to 3 minutes or until creamy before adding in the salt and eggs. Add the eggs a piece at a time, beating well every after each addition.

Step 5: Add in the sour cream and heavy cream. Beat for about 2 minutes or until light and fluffy.

Step 6: Pour this into the prepared pan. Position the pan in the middle of the roasting pan in the preheated oven. Be careful not to spill the water.

Step 7: Bake for approximately 45 minutes. Then, turn the oven off but don’t take the cheesecake out. Let it sit in the oven for 30 minutes.

Step 8: After the additional 30 minutes, remove the cheesecake from the oven and let it cool completely on the counter.

Step 9: Once the cheesecake is completely cooled. Place the pan in the freezer for a couple of hours or overnight. Or just refrigerate if using the cheesecake within 24 hours.

For the carrot cake layers:

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Then, grease and flour two 9-inch cake pans.

Step 3: Add the sugar, oil, and eggs in a large mixing bowl. Mix well until blended. Stir in the flour, baking soda, baking powder, salt, and cinnamon. And beat for approximately 2 minutes before adding in the shredded carrots.

Step 4: Evenly divide the batter into the prepared cake pans.

Step 5: Place in the preheated oven and bake for about 30 minutes.

Step 6: Remove from the oven and allow the cakes to cool on wire racks for at least 10 minutes before removing them in the pans to completely cool.

For the frosting:

Step 1: Add the cream cheese and butter in a large mixing bowl. Using a whisk attachment, beat for about 3 minutes.

Step 2: Add in the sugar, vanilla, and the heavy cream. Beat for another 3 to 4 minutes or until light and fluffy before folding in the chopped pecan.

To construct the Cake:

Step 1: The bottom layer is the carrot cake, followed by the cheesecake, then, the other carrot cake.

Step 2: Starting on the sides, frost the cake, then, the top.

Step 3: Place in the fridge for up to 3 days, covered.

Nutrition facts:

Amount Per Serving: Calories: 674Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 119mgSodium: 246mgCarbohydrates: 80gFiber: 2gSugar: 66gProtein: 6g

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