Cheesecake Layered Carrot Cake

Name: Cheesecake Layered Carrot Cake
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 14 slices
Ingredients: 24 oz cream cheese (softened (three 8-oz packages) (680g)); 1 cup sugar ((200g)); 1 teaspoon vanilla extract; 1/2 cup sour cream ((120g)); 3 large eggs; 2 1/2 cups all-purpose flour ((315g)); 1 cup granulated sugar ((200g)); 1 cup light brown sugar (packed (200g)); 1 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teasoons cinnamon; 1/2 teaspoon nutmeg; 1 1/2 cups canola oil ((355ml)); 4 large eggs (room temperature); 1 Tablespoon vanilla extract; 3 cups grated carrots ((340g)); 1 cup chopped walnuts or pecans (optional); 16 oz cream cheese (softened (450g)); 8 Tablespoons butter (softened (113g)); 1 1/2 teaspoon vanilla extract; 4 cups powdered sugar ((500g)); 2 Tablespoons heavy cream

March 26, 2018 Sam 29 Comments

23K Shares

Perfectly-spiced, incredibly moist carrot cake sandwiched around a rich layer of vanilla cheesecake and then frosted with a whipped cream cheese icing. This cake is pure decadence, but surprisingly refreshing, and is the perfect way to kick-start springtime.

I first published this cheesecake/carrot cake recipe a few years ago, but I re-share it every year around Easter (because, just look at it!).

It’s one of my most prized recipes and it’s an absolute showstopper — nothing else on the dessert table can compare. With its moist and perfectly spiced (we’re using cinnamon and nutmeg) carrot cake layers, sweet but tangy cheesecake center, and light, whipped, cream cheese frosting, this is one of my favorite cakes, and I’m thinking maybe one of your future favorite cakes, too 😉

Cakes have always been my most difficult undertaking (I complained about this when I published my chocolate cake, and might have mentioned it again with my pineapple upside down cake and vanilla cake), and this one was no exception.

While it took a few tries to achieve a perfectly moist cake, a perfectly creamy cheesecake, and a suitable ratio of one to the other, I finally have a beautifully balanced cake to share with you, and since developing this recipe it’s been tested and proven time and time again.

Since the cheesecake layer is already plenty rich, I whipped the icing with a few tablespoons of heavy cream for a light and airy texture. This icing recipe makes enough to fully cover the entire cake, but I found that I preferred it with a semi-naked frosting around the sides, so as not to make this already-rich cake any richer.

Rather than overwhelming the cake, the frosting is a nice, subtle (and pretty!) accent.

This final, winning carrot cake was made without nuts (and without pineapple, which I know is a common add-in, but has never been a big hit with me) at the request of my youngest sister, but earlier versions of this cake included a cup of chopped walnuts and I’ve listed them as an option in the recipe.

I suppose raisins are also a possible add-in, but why anyone would ruin a perfectly good cake with raisins is beyond me (…sorry if you actually like raisins!).

In case you’re wondering, you can absolutely make this cake without the cheesecake center for a regular carrot cake. If you choose to do so, I recommend using my thicker cream cheese frosting for the best flavor (you don’t need such a thick frosting if you have a layer of cheesecake in the center, but without the cheesecake a thicker frosting would be more desirable, at least in my opinion!).

I’ve also slightly modified this recipe to make my carrot cake cupcakes, another great option for your dessert table! For an even easier treat, check out my carrot cake cookies!

Enjoy!

Oh, and an update from Saturday’s Crumb’s post — Duke has been adopted and is now with his forever family (AKA my family, as my mom adopted him), and I couldn’t be happier!