Name: Carrot Cake Cheesecake Cake
Yield: 0 servings
Ingredients: • 1 cups granulated sugar; • 2/3 cup vegetable oil; • 1 1/2 cups carrots, diced or shredded in a food processor; • 3 eggs; • 1 teaspoons vanilla extract; • 1 1/3 cups all-purpose flour; • 1 1/2 teaspoons baking powder; • 1 teaspoon baking soda; • 1 1/2 teaspoon ground cinnamon; • ¼ teaspoon ground cloves; • ¼ teaspoon ground nutmeg; • 2/3 cup chopped walnuts; • 2/3 cup chopped dates*; • 3, 8 ounce packages cream cheese, softened; • ½ cup granulated sugar; • 2 teaspoons vanilla; • 1 cup heavy whipping cream; • ½ cup unsalted butter, softened; • 8 ounces cream cheese, softened; • 4 cups powdered sugar; • 2 teaspoons vanilla

Carrot Cake Cheesecake Cake is going to completely transform the way you serve up carrot cake. This is a layered carrot cake recipe. A cheesecake cake recipe.

Carrot Cake Cheesecake Cake

It has two moist and spiced filled layers of carrot cake, with a thick cheesecake filling in the center. Carrot cheesecake is unbelievably and easy to make.

We love us a good carrot cake. When you add in a layer of cheesecake into the mix, our heart skips a beat.

Easter Dessert Recipe

While this would make a fantastic Easter dessert recipe we also make this all throughout the year. Summer, spring, you name it, this recipe is on our speed dial. Great for birthday parties, family gatherings, and even summer cookouts.

Carrot Cake Cheesecake Cake

Let us walk you through some tips and tricks to making the carrot cake with a cheesecake layer.

This recipe might look difficult, but trust us, it is easy to make. Try these pumpkin carrot muffins if you are looking for something new.

Is The Carrot Cake Cheesecake Layer No Bake

Yes. You will make a no-bake cheesecake layer that you will refrigerate for a few hours before assembling the cake.

We find that the no-bake cheesecake center offers a fluffy texture and pairs nicely with the carrot cake and the cream cheese frosting.

Try this chocolate pumpkin cheesecake cake for another layered cake recipe.

What Can we Use To Replace Dates In Layered Carrot Cake Recipe

You can use raisins instead if you prefer. Or leave them out completely if you are not a fan of either. We personally love the flavor of dates in carrot cake.

Do You Have To Peel Carrots For Carrot Cake

You don’t have to peel carrots when you are using them in a cake. wash them well and scrub to remove any dirt or debris on the carrots.

Then shred the unpeeled carrots if you would like. We tend to peel ours as the skin can offer a bit of a bitter taste. But, it is up to you.

How Do You Shred Carrots for Cake

You can use a classic cheese grater rotary cheese grater or anything else you have on hand.

You just want the carrot pieces to be pretty fine, so they bake up nicely and are not overly chunky in the batter.

Tips For Making No-Bake Cheesecake

One key to making this no-bake cheesecake layer is how you mix up the recipe.

Make sure to start your cream cheese is room temperature. If it isn’t room temperature you will end up with a lumpy texture.

It can resemble cottage cheese, and that means you did not have cream cheese warm enough.

Also, make sure you mix the batter till it becomes nice and fluffy. We use our hand mixer or stand mixer for this.

What Size Cake Pan Do You Use

We used a 9-inch cake pan for this recipe. You will need 3, one for the cheesecake layer (feel free to use a springform pan) and then two for the cake portion since you are making a layered cake.

More Easy Desserts

Is Carrot Cake Healthier Than Regular Cake

You would think since there are carrots inside the cake it would eliminate some of the bad.

Well, carrot cake isn’t healthy. It has a lot of sugar, the cheesecake layer adds a lot of sweetness, not to mention the cream cheese frosting.

You can pretend it is healthier than regular cake, but the reality is no.

Keeping leftovers

Because of the cheesecake filling and cream cheese frosting this cake needs to be stored in the refrigerator. Just place in a container that is airtight and stores for 3-5 days.

This cake is best when served the first couple days. If you prefer the room temperature flavor, then slice and let sit on the counter a bit before you serve.

Can we Make This Cheesecake Carrot Cake Ahead of Time

You could make this cake a day in advance. Just make sure to store the cake in the fridge, and then remove and place on a platter when ready to serve.

Ingredients

Makes 0 servings

Cake

• 1 cups granulated sugar
• 2/3 cup vegetable oil
• 1 1/2 cups carrots, diced or shredded in a food processor
• 3 eggs
• 1 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 2/3 cup chopped walnuts
• 2/3 cup chopped dates*

Cheesecake Filling

• 3, 8 ounce packages cream cheese, softened
• ½ cup granulated sugar
• 2 teaspoons vanilla
• 1 cup heavy whipping cream

Cream Cheese Frosting

• ½ cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla

Equipment

9 inch Cake Pan
Measuring Cups
Pastry Scraper
Wilton Cake Leveler
9 inch parchment paper rounds
KitchenAid Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White

Method

Preheat oven to 350 degrees. Spray two 8-inch round cake pans with non-stickcooking spray and line the bottom of each pan with a circle of parchment paper. This will prevent your cake from sticking.
Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix the carrot cake batter.
Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Set cake aside to let it cool in the pans for 30 minutes to an hour. Then you will take a knife and run along the edge of pan to ensure when you go to remove carrot cake it doesn’t stick.
Now carefully dump the cake out onto a cooling rack or plate.
Now in a bowl Cream together cream cheese and sugar until smooth, with a hand-heldmixer. This is the start of your no-bake cheesecake.
In a stand mixer, whip heavy cream until thick, you will want to use high speed to ensure it whips up nice and thick.
Stir the whipped cream and vanilla into the cream cheese and sugar until it is incorporated and smooth.
Spray a 9-inch cake pan with non-stick spray, and insert a parchment circle on the bottom of the pan.
Scoop the cheesecake filling into the pan and press down to flatten it. You will then refrigerate for a couple of hours to overnight to firm up before assembling the cake.
To make the cream cheese frosting, beat the butter and cream cheese in a medium-sized mixing bowl until smooth. Add in the powdered sugar and mix to combine, and then mix in the vanilla.
Using a cake leveler, level both carrot cake layers so the cake layers are flat. That way you don’t end up with a lop-sided cake.
To assemble the cake, place the first layer top-side down on a cake plate. Top it a small amount of icing, and then the cheesecake layer. Follow that up with another small amount of frosting, and then the final carrot cake layer, top-side down. Decorate the top of the cake with icing, as desired.
Optional toppings to add to the top of the cake: walnuts, caramel, carrots,or strips of carrots.