Carrot Cake Cheesecake Cake | Tasty Carrot Cake Recipe From Scratch

This Carrot Cake Cheesecake Cake has two layers of tremendous moist carrot cake and a layer of creamy cinnamon cheesecake! Coated in a selfmade cream cheese frosting, it’s the right cake for Easter!

For a traditional carrot cake recipe, attempt my Finest Carrot Cake! For extra cheesecake twists, attempt my Carrot Cake Cheesecake or my Cheesecake Swirl Carrot Cake!

Carrot Cake Cheesecake Cake Recipe

I’m an enormous fan of carrot cake desserts and can’t let Easter go by with out making one. My carrot cake is a pure favourite, however I really like a very good variation as effectively. This Carrot Cake Cheesecake Cake is type of an ideal variation for anybody who additionally loves cheesecake (me!) since you get my wonderful carrot cake with my wonderful cheesecake all blended into one. And since carrot cake goes so effectively with cream cheese frosting, a carrot cake made with cheesecake is a pure praise.

The flavour of this cake is out of this world! It could be a bit of labor, however you may completely make the components, and even the entire thing, forward of time. Cheesecake holds up very well for a pair days forward and you could possibly even freeze that layer. The carrot cake is so moist, it might probably simply be made a day or two forward too. And all of the work is 100% price it. This Carrot Cake Cheesecake Cake is tremendous moist, SO stuffed with taste and like having Easter in cake kind.

Components You’ll Want

The substances on this Carrot Cake Cheesecake Cake are a lot, however they need to all be simple to seek out. The cheesecake layer is sort of easy, as is the frosting. The carrot cake is the place the work is. But it surely’s completely price it.

Cheesecake Components

• Cream cheese – This needs to be room temperature to keep away from a lumpy filling. You’ll want to use block-style cream cheese, not the bathtub, which might be thinner. I additionally suggest full-fat cream cheese.
• Sugar – To sweeten up the tangy cream cheese a bit.
• Flour – I take advantage of all objective flour. The starch prevents the egg proteins from over-coagulating, supplying you with a creamier texture and serving to you forestall any cracks. 
• Bitter cream – For a creamier texture.
• Vanilla extract – For taste
• Cinnamon – For taste
• Eggs – Giant eggs are wanted. Ensure you utilize the precise measurement.

Carrot Cake Layers

You’ll want two layers of my carrot cake baked in 9 inch cake pans.

Cream Cheese Frosting

• Cream cheese – Identical because the cheesecake, this needs to be room temperature and brick-style cream cheese.
• Butter – Additionally at room temperature in order that it incorporates appropriately.
• Powdered sugar – For quantity and consistency, there’s a good quantity of powdered sugar used. It’s a big cake, so I believe you want loads of frosting. However be happy to cut back it. Simply understand that you’ll have a thinner frosting and cream cheese already tends to be on the thinner facet.
• Vanilla extract – For taste.
• Chopped pecans – for adorning.

Learn how to Make Carrot Cake Cheesecake Cake

There are a whole lot of steps, however none of them exhausting. It’s additionally a brilliant simple recipe to prep forward. Let’s get began.

Cinnamon Cheesecake

• Prep. Preheat oven to 300°F (148°C).
• Make Cheesecake Filling. In a big mixer bowl, combine the cream cheese, sugar and flour collectively till mixed. Use low velocity to maintain much less air from stepping into the batter, which may trigger cracks. Scrape down the edges of the bowl.
• Add the bitter cream, vanilla extract and and cinnamon and blend on low velocity till effectively mixed.

• Add the eggs one by one, mixing slowly and scraping the edges of the bowl after every addition.
• Prep Cake Pan. Line your complete inside a 9 inch cake pan with aluminum foil. Press it into the pan to get it as flat as you may. You’ll use the aluminum foil to elevate the cheesecake out of the pan when it’s baked and cooled.

• Pour the cheesecake batter into the lined cake pan.
• Bake Cheesecake. Place the cake pan inside one other bigger pan. I take advantage of a bigger cake pan, however you should utilize a roasting pan or another bigger baking pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the cake pan. Bake for 45 minutes.
• Cool Cheesecake. Flip off the oven and go away the cheesecake within the oven with the door closed for half-hour. Don’t open the door otherwise you’ll launch the warmth.
• Crack oven door and go away the cheesecake within the oven for an additional half-hour. This cooling course of helps the cheesecake cool slowly to stop cracks.
• Take away cheesecake from oven and chill till agency, 4-5 hours.

Carrot Cake Layers

Comply with my directions for my carrot cake, however utilizing two 9 inch cake pans and bake them for 32-36 minutes.

Cream Cheese Frosting

• To make the frosting, add the cream cheese and butter to a big mixer bowl and beat till effectively mixed and clean. Add about half of the powdered sugar and blend till effectively mixed and clean. Add the vanilla extract and blend till effectively mixed. Add the remaining powdered sugar and blend till effectively mixed and clean. Add roughly powdered sugar, as desired for consistency functions.

Assemble the Cake

• Stage and Construct. Use a big serrated knife to take away the domes from the highest of the 2 carrot desserts, if wanted. Place the primary layer of cake on a serving plate or a cardboard cake spherical. Unfold about 1 cup of frosting evenly on high of the cake layer.
• Add Cheesecake Layer. Use the aluminum foil to elevate the cheesecake out of the cake pan, take away the foil and place the cheesecake on high of the cake. The cheesecake needs to be agency and stable and simple to maneuver round.
• Assemble. Unfold one other cup of frosting evenly on high of the cheesecake, then add the second layer of cake on high. If the edges of the cake don’t line up, use a serrated knife to trim off the surplus cake or cheesecake.

• Frost and Beautify. Frost the surface of the cake, then press the pecans into the edges of the cake.
• Pipe shells of the frosting across the high fringe of the cake. I used the Ateco 847 icing tip. End off the cake with some extra chopped pecans.

Suggestions For Making Carrot Cake Cheesecake Cake

• Begin with room-temperature cream cheese. Chilly cream cheese received’t incorporate effectively with the opposite substances supplying you with with a lumpy cheesecake filling and frosting. So have a bit of endurance and let your cream cheese come to room temperature earlier than making them.
• Combine slowly and never an excessive amount of. With regards to the cheesecake filling, over mixing or mixing at too excessive of a velocity will incorporate extra air into the cheesecake. This will trigger the highest to crack.
• Make a water tub. It would seem to be a problem however you received’t remorse it. A water tub produces steam that wafts all through the oven, serving to to make sure that the cheesecake cooks evenly and stays good and moist.
• Make Forward. This recipe does so effectively with making forward. Make the cheesecake and the cake layers a day or two forward and assemble the day earlier than you’re going to serve the cake. It’ll maintain up nice and hold you free for enjoyable.
• Use Identical Cake Pan. I like to recommend utilizing the identical cake pan for the cheesecake and cake layers. This manner they’ll all be the identical measurement (since completely different model pans do fluctuate) and it’ll be simpler to layer and frost the whole lot.

Learn how to Retailer Cheesecake Cake

If you end up with leftover carrot cake cheesecake cake, go forward and retailer your complete cake in an hermetic cake provider and place it within the fridge. Will probably be good for about 4-5 days. 

Alternatively, you may slice the cake and retailer the slices in a single layer in an hermetic container within the fridge. You too can freeze the slices for later.

Extra Crave-Worthy Easter Recipes

The Finest Carrot Cake Recipe
Strawberries and Cream Cheesecake Cake
Carrot Cake Shortbread Bars
No Bake Coconut Caramel Nest Cookies
Coconut Blondie Cheesecake

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Recipe

Carrot Cake Cheesecake Cake

• 
  Writer: Lindsay
• 
  Prep Time: 1 hour 20 minutes
• 
  Chill Time: 4 hours
• 
  Prepare dinner Time: 2 hours 10 minutes
• 
  Complete Time: 7 hours half-hour
• 
  Yield: 14-16 slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

This Carrot Cake Cheesecake Cake has two layers of tremendous moist carrot cake and a layer of creamy cinnamon cheesecake! Coated in a selfmade cream cheese frosting, it’s the right cake for Easter!

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Components

CINNAMON CHEESECAKE

• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all objective flour
• 1/2 cup (115g) bitter cream
• 1 tbsp vanilla extract
• 2 tsp floor cinnamon
• 3 giant eggs, room temperature

CARROT CAKE

CREAM CHEESE FROSTING

• 16 oz (452g) cream cheese, room temperature
• 3/4 cup (172g) butter, room temperature
• 10 cups (1150g) powdered sugar
• 2 tsp vanilla extract
• 2 1/2 cups (275g) chopped pecans

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Directions

TO MAKE THE CHEESECAKE:

1. Preheat oven to 300°F (148°C). Line your complete inside a 9 inch cake pan with aluminum foil. Press it into the pan to get it as flat as you may. You’ll use the aluminum foil to elevate the cheesecake out of the pan when it’s baked and cooled.
2. In a big mixer bowl, combine the cream cheese, sugar and flour collectively till mixed. Use low velocity to maintain much less air from stepping into the batter, which may trigger cracks. Scrape down the edges of the bowl.
3. Add the bitter cream, vanilla extract and and cinnamon and blend on low velocity till effectively mixed.
4. Add the eggs one by one, mixing slowly and scraping the edges of the bowl after every addition.
5. Pour the cheesecake batter into the lined cake pan.
6. Place the cake pan inside one other bigger pan. I take advantage of a bigger cake pan, however you should utilize a roasting pan or another bigger baking pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the cake pan. Bake for 45 minutes.
7. Flip off the oven and go away the cheesecake within the oven with the door closed for half-hour. Don’t open the door otherwise you’ll launch the warmth.
8. Crack oven door and go away the cheesecake within the oven for an additional half-hour. This cooling course of helps the cheesecake cool slowly to stop cracks.
9. Take away cheesecake from oven and chill till agency, 4-5 hours.

TO MAKE THE CARROT CAKE LAYERS:

1. Make my carrot cake, however bake in two 9 inch cake pans (I like to recommend utilizing the identical pan as you probably did for the cheesecake so they’re the identical measurement) for 32-36 minutes, or till a toothpick inserted comes out with only a few moist crumbs.

TO MAKE THE FROSTING AND ASSEMBLE THE CAKE:

1. To make the frosting, add the cream cheese and butter to a big mixer bowl and beat till effectively mixed and clean.
2. Add about half of the powdered sugar and blend till effectively mixed and clean.
3. Add the vanilla extract and blend till effectively mixed.
4. Add the remaining powdered sugar and blend till effectively mixed and clean. Add roughly powdered sugar, as desired for consistency functions.
5. Use a big serrated knife to take away the domes from the highest of the 2 carrot desserts, if wanted.
6. Place the primary layer of cake on a serving plate or a cardboard cake spherical. Unfold about 1 cup of frosting evenly on high of the cake layer.
7. Use the aluminum foil to elevate the cheesecake out of the cake pan, take away the foil and place the cheesecake on high of the cake. The cheesecake needs to be agency and stable and simple to maneuver round.
8. Unfold one other cup of frosting evenly on high of the cheesecake, then add the second layer of cake on high. If the edges of the cake don’t line up, use a serrated knife to trim off the surplus cake or cheesecake.
9. Frost the surface of the cake, then press the pecans into the edges of the cake.
10. Pipe shells of the frosting across the high fringe of the cake. I used the Ateco 847 icing tip. End off the cake with some extra chopped pecans.
11. Retailer the cake (in an hermetic container, if attainable) within the fridge till able to serve. This cake is filled with moisture and lasts very effectively. Finest if eaten with 4-5 days.

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Vitamin

• Serving Dimension: 1 Slice
• Energy: 853
• Sugar: 50.4 g
• Sodium: 505.9 mg
• Fats: 56.4 g
• Carbohydrates: 75.7 g
• Protein: 15.3 g
• Ldl cholesterol: 198 mg

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