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This Carrot Cake Cheesecake Cake recipe is layered with moist cake, cream cheese frosting and cheesecake. This is the best way to make a carrot cake!
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Carrot Cake Cheesecake Cake

This Carrot Cake recipe is layered with moist cake, cream cheese frosting and cheesecake. 
Author: Jill

Ingredients

Carrot Cake Ingredients

  • 2 C sugar
  • 1 C canola oil
  • 4 large eggs
  • 2 C flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 C shredded carrots
  • 1 C pecan chips

Spiced Cheesecake Ingredients

  • 3 - 8 oz cream cheese softened
  • 1 C sugar
  • 3 tbsp flour
  • 1 C full fat sour cream
  • 1 tbsp Pure vanilla extract
  • 1 ½ tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 4 large eggs

Frosting Ingredients

  • 2 - 8 oz cream cheese softened
  • 1 C unsalted sweet cream butter softened
  • 12 C powdered sugar
  • 2 tsp Pure vanilla extract
  • 1 tbsp ground cinnamon
  • 5 tbsp heavy whipping cream
  • 1 disposable piping bag fitted with a star tip
  • 4 C pecan chips

Instructions

Cheesecake Directions

  • Preheat oven to 300 degrees.
  • Line the inside of a 9inch springform pan with non stick foil
  • Using a standing mixer, cream together the cream cheese, sugar and flour together until combined.
  • Mix in the sour cream, vanilla extract and and spices and mix on low speed until well combined.
  • Mix in 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 springform pan.
  • Bake in the preheated oven for 1 hour.
  • When the timer goes off, turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
  • When the 30 minute timer goes off, crack oven door and leave the cheesecake in the oven for another 30 minutes.
  • Remove cheesecake from oven and chill in the fridge overnight

Carrot Cake Directions

  • Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper
  • Using a standing mixer, mix until combined the sugar, oil and eggs
  • Mix in the flour, baking soda, baking powder, salt and cinnamon until combined
  • Fold in the shredded carrots and pecan chips
  • Divide the batter between the two cake pans and bake in the oven for 35-45 minutes or until a toothpick comes out clean
  • Allow cakes to cool completely on a wire rack

Frosting Directions

  • Using a standing mixer, cream together the cream cheese, and butter until combined
  • Gradually beat in 6 cups of powdered sugar until combined and smooth
  • Mix in the cinnamon and vanilla extract
  • Gradually beat in the remaining 6 cups of powdered sugar and the 5 tbsp of heavy whipping cream until thick and smooth

How To Build The Cake

  • Using a large serrated knife or a cake sliced, slice off the domes from the top of the two cakes.
  • Place the first layer of cake on a serving plate
  • Spread about 1 cup of frosting evenly on top of the cake layer.
  • Use the aluminum foil to lift the cheesecake out of the springform pan, remove the foil and place the cheesecake on top of the cake.
  • Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.
  • Frost a crumb coat onto the outside of the cake.
  • Place into the fridge for an hour to allow frosting to harden
  • Scoop some frosting into the piping bag and set aside
  • Once the hour is up, remove cake from fridge and frost entire cake.
  • Place the cake onto a baking sheet.
  • Scoop some pecan chips into your hand and very lightly coat the sides of the cake with the pecan chips
  • Once the sides are completely coated in the chips, pipe dollops of frosting onto the top of the cake and sprinkle some more pecan chips
  • Cut the cake in slices and enjoy!