Carrot and Cheesecake Cake

Ultimate 5-layer carrot and cheesecake cake with creamy spiced carrot layers, rich cheesecake center, and cream cheese frosting.

Print Pin

Course: Cake, Dessert

Cuisine: American, fusion

Prep Time: 30

Cook Time: 1 10

Chill Time: 2

Total Time: 3 40

Servings: servings

Calories: 480kcal

Cost: $15–$20

Equipment

3 9-inch round cake pans 2 for carrot cake, 1 for cheesecake
1 Electric mixer Stand or hand mixer
2–3 Mixing bowls Large size
1 set Measuring cups/spoons
1 Fine grater For fresh carrots
2–3 Rubber spatulas
2 Wire cooling racks
1 Offset spatula For frosting
1 Serrated knife For leveling layers

Ingredients

Carrot Cake

2 ½ cups All-purpose flour
1 ½ teaspoon Baking soda
1 ½ teaspoon Baking powder
2 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Salt
1 cup Vegetable oil
1 cup Granulated sugar
½ cup Brown sugar
4 large Eggs
2 teaspoon Vanilla extract divided
3 cups Fresh grated carrots
1 cup Chopped walnuts optional

Cheesecake Layer

16 oz Cream cheese
½ cup Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
½ cup Sour cream
¼ cup Heavy cream

Frosting

½ cup Butter
16 oz Cream cheese
4 cups Powdered sugar
1 teaspoon Vanilla extract

Instructions

Preheat oven to 350°F, grease pans.
Mix dry ingredients in bowl.
Whisk wet ingredients, fold in carrots and walnuts.
Divide batter, bake carrot cakes 25–30 minutes.
Beat cream cheese with sugar, add eggs, vanilla, sour cream, and cream.
Bake cheesecake 40–45 minutes, cool completely.
Level cakes, layer carrot–cheesecake–carrot.
Frost entire cake with cream cheese frosting.
Chill 2+ hours before slicing.

Notes

For best results, bake the cheesecake layer a day ahead and chill overnight. This helps with stacking and slicing. Optional: Toast the walnuts for extra flavor!

Nutrition