I can’t get over this Carrot Cake Cheesecake Cake with its rich cheesecake center, tender spiced layers, and silky cream cheese frosting. One slice looks so impressive, you’d never guess what’s hiding inside.

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I’m obsessed with this Carrot Cake Cheesecake Cake because it’s ridiculous in the best way. I get carrot cake, a thick cheesecake center, and a swipe of tangy frosting in one messy, dramatic slice.

The grated carrots keep every bite rich and moist, while ground cinnamon gives it that bold carrot-cake bite I always want. And the cheesecake layer?

Straight-up trouble. I love how it cuts like a celebration cake but eats like something I’d sneak from the fridge at midnight.

Big slices. No regrets.

This is the kind of dessert I think about long after the plate is clean.

Ingredients

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Flour gives the cake structure, so it slices nicely instead of falling apart.
Baking powder and soda help it rise, keeping things soft and not brick-like.
Salt makes the sweet stuff pop.
Don’t skip it, seriously.
Cinnamon and nutmeg bring that cozy, bakery smell you’ll notice right away.
White and brown sugar make it sweet, moist, and a little caramel-y.
Oil keeps the crumb tender for days, which is why carrot cake wins.
Eggs hold everything together and add richness without making it heavy.
Vanilla smooths out the spices and makes the batter smell amazing.
Carrots add moisture, color, and yes, a tiny healthy-ish moment.
Pineapple makes it juicy and bright, not just sweet on sweet.
Nuts add crunch, if you’re into that texture surprise.
Coconut brings chewiness and a fun old-school cake vibe.
Cheesecake filling makes this feel extra, in the best possible way.
Cream cheese frosting is tangy, fluffy, and basically the whole reason people hover.
Plus, nuts or carrot ribbons on top make it look bakery-level fast.

Ingredient Quantities

All purpose flour 2 1/2 cups

Baking powder 2 teaspoons

Baking soda 1 teaspoon

Salt 1 teaspoon

Ground cinnamon 2 teaspoons

Ground nutmeg 1/2 teaspoon

Granulated sugar 1 1/4 cups

Light brown sugar 1 cup packed

Vegetable oil 1 cup

Large eggs 4, room temperature

Vanilla extract 2 teaspoons

Grated carrots 3 cups (about 4 to 5 medium carrots)

Crushed pineapple 1 cup, well drained

Chopped walnuts or pecans 1 cup, optional

Shredded sweetened coconut 1/2 cup, optional

Cream cheese for cheesecake 24 ounces (three 8 ounce packages), softened

Granulated sugar for cheesecake 2/3 cup

Sour cream for cheesecake 1/2 cup

Large eggs for cheesecake 2, room temperature

Vanilla extract for cheesecake 1 teaspoon

Fresh lemon juice 1 teaspoon, optional for cheesecake

Cream cheese for frosting 16 ounces, softened

Unsalted butter for frosting 1/2 cup (1 stick), softened

Powdered sugar 4 cups, sifted

Vanilla extract for frosting 2 teaspoons

Salt pinch, for frosting balance

Chopped nuts or extra carrot ribbons for garnish, optional

How to Make this

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1. Preheat oven to 325 F. Grease and line the bottom of a 9 inch springform pan for the cheesecake and two 9 inch round cake pans with parchment; grease and flour the round pans.

2. Make the cheesecake filling: beat 24 ounces softened cream cheese with 2/3 cup granulated sugar until smooth, add 1/2 cup sour cream, 2 room temperature eggs, 1 teaspoon vanilla extract and 1 teaspoon fresh lemon juice if using, mix until just combined and smooth. Pour into prepared springform pan and bake 25 to 30 minutes or until center is almost set. Cool to room temperature, then chill in refrigerator while you make the cake.

3. Increase oven temperature to 350 F. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg in a bowl.

4. In a large bowl, whisk 1 1/4 cups granulated sugar, 1 cup packed light brown sugar and 1 cup vegetable oil until smooth; add 4 room temperature large eggs one at a time, then stir in 2 teaspoons vanilla extract.

5. Fold the dry ingredients into the wet mixture until just combined, then fold in 3 cups grated carrots, 1 cup well drained crushed pineapple, 1 cup chopped walnuts or pecans if using and 1/2 cup shredded sweetened coconut if using, taking care not to overmix.

6. Divide the batter evenly between the two prepared 9 inch round pans and bake 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

7. Make the cream cheese frosting: beat 16 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, add 4 cups sifted powdered sugar, 2 teaspoons vanilla extract and a pinch of salt, beating until light and spreadable. Adjust consistency with a little powdered sugar or a teaspoon of milk if needed.

8. Assemble the cake: place one cooled carrot cake layer on your serving plate, spread a thin layer of frosting, then carefully invert the chilled cheesecake onto the bottom cake layer and remove the springform rim and parchment if used. Spread another thin layer of frosting over the cheesecake top to glue the final cake layer.

9. Top with the second carrot cake layer, press gently, then crumb coat the whole cake with a thin layer of frosting and chill 20 minutes. Finish by applying the remaining frosting smoothly over the top and sides.

10. Garnish with chopped nuts or carrot ribbons if desired, chill briefly to set, then slice and serve. Store leftovers chilled.

Equipment Needed

1. Oven
2. 9 inch springform pan
3. Two 9 inch round cake pans
4. Parchment paper and nonstick spray or butter for pans
5. Electric mixer or stand mixer (or hand mixer)
6. Mixing bowls (large and medium)
7. Measuring cups and spoons
8. Rubber spatula and whisk
9. Box grater for carrots and zesting if desired
10. Wire cooling racks

FAQ

What oven temperature and baking time should I use for the carrot cake and cheesecake layers? Bake the carrot cake layers at 350°F (175°C) for about 25 to 30 minutes or until a toothpick comes out clean. For the cheesecake layer bake at 325°F (160°C) for 40 to 50 minutes until the center is set but still slightly jiggly. Adjust time for pan size and check early.

How do I prevent the cheesecake layer from cracking? Use room temperature ingredients, avoid overmixing, bake at a moderate temperature, and cool gradually: turn off the oven, crack the door and let the cheesecake cool in the oven for 30 to 60 minutes before removing. Chill fully in the refrigerator to finish setting.

Can I make the cake components ahead of time? Yes. Bake the cake layers and cheesecake up to 48 hours ahead and refrigerate wrapped. The cream cheese frosting can be made 24 hours ahead and kept chilled. Assemble a few hours before serving so frosting is smooth and edges look neat.

How should I store leftovers and how long will it keep? Store covered in the refrigerator for up to 4 to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

Can I substitute oil with butter or applesauce? You can replace the vegetable oil with an equal amount of melted unsalted butter for a richer flavor, or use three quarters cup applesauce for a lighter result, but texture and moisture will change slightly.

Are the nuts, coconut, or pineapple required and can I omit them? They are optional but add texture and flavor. Omit any you do not want or substitute 1 cup of mix-ins with raisins, dried cranberries, or extra carrots. If using pineapple, drain very well to avoid excess moisture.

Carrot Cake Recipe Substitutions and Variations

All purpose flour: Substitute 1 to 1 cup for cup with a gluten free all purpose blend that contains xanthan gum; or use 100 percent whole wheat pastry flour for a nuttier flavor, but reduce to 2 1/4 cups and expect a denser crumb.
Vegetable oil: Substitute equal amount of light olive oil or melted coconut oil; for lower fat use 3/4 cup applesauce plus 1/4 cup oil to retain moisture while cutting fat.
Crushed pineapple: Substitute the same volume of applesauce for moisture without added acidity, or use finely chopped canned pears for a milder flavor; if using fresh pineapple, drain and pat well to avoid extra liquid.
Cream cheese for frosting: Substitute Neufchâtel cheese 1 for 1 to reduce fat slightly, or use an equal mix of mascarpone and cream cheese for a richer, silkier frosting; if dairy free, use a soy or cashew based cream cheese alternative 1 for 1.

Pro Tips

1. Make the cheesecake the day before or at least several hours ahead and chill it well. A fully chilled, firm cheesecake is much easier to invert and handle without cracking or sliding when you assemble the layered cake.

2. Drain the pineapple extremely well. Wrap it in a clean kitchen towel or paper towels and squeeze out excess moisture. Extra liquid can make the carrot cake batter too wet and affect crumb and baking time.

3. Use room temperature eggs and cream cheese throughout. They incorporate more smoothly, give a lighter texture, and reduce the chance of overmixing or lumps in both the cake and the cheesecake filling.

4. Toast the nuts and cool them before folding into the batter. Toasting boosts flavor and crunch, and cooling prevents them from releasing oil into the batter and weighing it down.

5. Chill the assembled cake briefly after the crumb coat. That makes the final frosting smoother and easier to work with, and it helps keep the layers from shifting when you finish decorating.

Carrot Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

1091

kcal

Equipment: 1. Oven
2. 9 inch springform pan
3. Two 9 inch round cake pans
4. Parchment paper and nonstick spray or butter for pans
5. Electric mixer or stand mixer (or hand mixer)
6. Mixing bowls (large and medium)
7. Measuring cups and spoons
8. Rubber spatula and whisk
9. Box grater for carrots and zesting if desired
10. Wire cooling racks

Ingredients

All purpose flour 2 1/2 cups
Baking powder 2 teaspoons
Baking soda 1 teaspoon
Salt 1 teaspoon
Ground cinnamon 2 teaspoons
Ground nutmeg 1/2 teaspoon
Granulated sugar 1 1/4 cups
Light brown sugar 1 cup packed
Vegetable oil 1 cup
Large eggs 4, room temperature
Vanilla extract 2 teaspoons
Grated carrots 3 cups (about 4 to 5 medium carrots)
Crushed pineapple 1 cup, well drained
Chopped walnuts or pecans 1 cup, optional
Shredded sweetened coconut 1/2 cup, optional
Cream cheese for cheesecake 24 ounces (three 8 ounce packages), softened
Granulated sugar for cheesecake 2/3 cup
Sour cream for cheesecake 1/2 cup
Large eggs for cheesecake 2, room temperature
Vanilla extract for cheesecake 1 teaspoon
Fresh lemon juice 1 teaspoon, optional for cheesecake
Cream cheese for frosting 16 ounces, softened
Unsalted butter for frosting 1/2 cup (1 stick), softened
Powdered sugar 4 cups, sifted
Vanilla extract for frosting 2 teaspoons
Salt pinch, for frosting balance
Chopped nuts or extra carrot ribbons for garnish, optional

Directions

Preheat oven to 325 F. Grease and line the bottom of a 9 inch springform pan for the cheesecake and two 9 inch round cake pans with parchment; grease and flour the round pans.
Make the cheesecake filling: beat 24 ounces softened cream cheese with 2/3 cup granulated sugar until smooth, add 1/2 cup sour cream, 2 room temperature eggs, 1 teaspoon vanilla extract and 1 teaspoon fresh lemon juice if using, mix until just combined and smooth. Pour into prepared springform pan and bake 25 to 30 minutes or until center is almost set. Cool to room temperature, then chill in refrigerator while you make the cake.
Increase oven temperature to 350 F. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon and 1/2 teaspoon ground nutmeg in a bowl.
In a large bowl, whisk 1 1/4 cups granulated sugar, 1 cup packed light brown sugar and 1 cup vegetable oil until smooth; add 4 room temperature large eggs one at a time, then stir in 2 teaspoons vanilla extract.
Fold the dry ingredients into the wet mixture until just combined, then fold in 3 cups grated carrots, 1 cup well drained crushed pineapple, 1 cup chopped walnuts or pecans if using and 1/2 cup shredded sweetened coconut if using, taking care not to overmix.
Divide the batter evenly between the two prepared 9 inch round pans and bake 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Make the cream cheese frosting: beat 16 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, add 4 cups sifted powdered sugar, 2 teaspoons vanilla extract and a pinch of salt, beating until light and spreadable. Adjust consistency with a little powdered sugar or a teaspoon of milk if needed.
Assemble the cake: place one cooled carrot cake layer on your serving plate, spread a thin layer of frosting, then carefully invert the chilled cheesecake onto the bottom cake layer and remove the springform rim and parchment if used. Spread another thin layer of frosting over the cheesecake top to glue the final cake layer.
Top with the second carrot cake layer, press gently, then crumb coat the whole cake with a thin layer of frosting and chill 20 minutes. Finish by applying the remaining frosting smoothly over the top and sides.
Garnish with chopped nuts or carrot ribbons if desired, chill briefly to set, then slice and serve. Store leftovers chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.