Description
This Carrot Cake Cheesecake Cake combines the classic flavors of carrot cake with a creamy cheesecake filling, topped with a rich cream cheese frosting. It’s a delightful dessert perfect for any occasion.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
- In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped nuts (if using).
- Divide the batter evenly between the prepared cake pans.
- In a separate bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs and vanilla extract, and beat until creamy and well combined.
- Pour half of the carrot cake batter into each prepared cake pan, spreading it evenly.
- Carefully spoon the cheesecake filling over the carrot cake batter in each pan, spreading it gently and evenly.
- Place the cake pans in the preheated oven and bake for 35-40 minutes, or until the cheesecake layer is set and the carrot cake is baked through. Insert a toothpick into the carrot cake portion to check for doneness.
- Remove the cakes from the oven and let them cool in the pans for about 15 minutes. Then, run a knife around the edges and carefully invert the cakes onto wire racks to cool completely.
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until fluffy.
- Place one layer of carrot cake with cheesecake on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top.
- Carefully place the second layer of carrot cake with cheesecake on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
- Optionally, decorate the cake with chopped nuts or carrot decorations.
- Chill the carrot cake cheesecake cake in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld and the frosting to set.
- Slice and serve chilled. Enjoy this delicious combination of carrot cake and cheesecake!
Notes
- Ensure the cream cheese is softened for a smooth cheesecake filling and frosting.
- Chilling the cake helps the flavors meld and makes it easier to slice.
- Decorate with additional nuts or carrot decorations for a festive touch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
Keywords: Carrot Cake Cheesecake Cake, Carrot Cake, Cheesecake, Dessert