A delicious combination of moist carrot cake and creamy cheesecake, topped with a rich frosting.
Prep Time30 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cake, Cheesecake
Servings: 12servings
Equipment
Mixing Bowl
9-inch springform pan
Roasting pan
Wire Rack
Ingredients
Carrot Cake Ingredients
2cupsgranulated sugar
1cupcanola oil
4largeeggs
2cupsall-purpose flour
1tspbaking soda
1tspbaking powder
1/4tspkosher salt
2tspground cinnamon
2cupsshredded carrots
Cheesecake Layer Ingredients
16ozcream cheese, softened2 packages (8 oz each)
1cupgranulated sugar
1/4tspkosher salt
2largeeggs
1/4cupsour cream
1/3cupheavy whipping cream
Frosting Ingredients
1cupunsalted butter, softened
8ozcream cheese, softened1 package
1Tbspvanilla extract
1/4cupheavy cream
4cupspowdered sugar
1cupchopped pecans
Instructions
Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, it can be stored 1-2 weeks in the freezer.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
Prepare 9-inch springform pan by wrapping the bottom of the pan (outside) with a double layer of foil. Line the bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. If using within 24 hours, feel free to just refrigerate cheesecake!
For the carrot cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. Set aside.
In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes. Then remove from pans and cool completely.
For the frosting: In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with the second layer of carrot cake. Spread on the frosting, first on sides then on top!
Store in the refrigerator, covered, for up to 3 days. ENJOY!