Caramel Cheesecake Carrot Cake

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A soft carrot poke cake is filled with homemade caramel and topped with a luscious no-bake vanilla bean cheesecake in this Caramel Cheesecake Carrot Cake. 

With Easter just around the corner, it’s time to bake something truly special—and this Caramel Cheesecake Carrot Cake totally fits the bill. This dessert is a dream for those who love caramel, cheesecake, and carrot cake all in one bite. A moist spiced carrot cake, infused with homemade caramel, is topped with a luscious no-bake cheesecake layer and finished with a delicate swirl of caramel. It’s a showstopper for any spring gathering, whether it’s Easter brunch or a casual afternoon tea. Let’s make it. 

Why You’ll Love This Recipe

• Three Desserts in One – This cake gives you the best of all worlds: carrot cake, cheesecake, and caramel sauce!
• Perfect for Spring & Easter – The warm spices, fresh carrots, and creamy cheesecake make this a wonderful seasonal treat.
• Easy but Impressive – While this cake looks and tastes gourmet, it’s simple to make at home.

Caramel Cheesecake Carrot Cake Recipe

Ingredients

Caramel Sauce

• ½ Cup (100g) Granulated Sugar
• ¼ Cup (57g) Salted Butter, Softened To Room Temperature And Cut Into Four Cubes
• ¼ Cup (60ml) Heavy Cream

No-Bake Cheesecake

• 16 ounces (454g) Cream Cheese, softened to room temperature
• 1⅓ cups (267g) Granulated Sugar
• 1 Tablespoon (15g) Vanilla Bean Paste
• ⅓ cup (80ml) Heavy Cream, whipped to stiff peaks

Carrot Sheet Cake

• ½ Cup (113 g) Salted Butter, Softened To Room Temperature 
• ½ Cup (100 g) Granulated Sugar 
• ¾ Cup (150 g) Dark or Golden Brown Sugar, Packed 
• 1 Large Egg + 1 Large Egg Yolk
• ⅓ Cup (80 g) Sour Cream 
• 1 Tablespoon (15 ml) Pure Vanilla Extract 
• 1¾ Cups (219 g) All-Purpose Flour 
• 2 Teaspoons (8 g) Baking Powder 
• ½ Teaspoon (3 g) Salt 
• 1½ Teaspoons (4 g) Ground Cinnamon 
• ½ Teaspoon (1 g) Ground Nutmeg 
• ¾ Cup (180 ml) Whole Milk 
• ⅔ Cup (70 g) Carrots, Shredded 
• ½ Cup (60 g) Walnuts, Chopped (Optional) 

Instructions

Caramel Sauce

1. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
2. Carefully add the butter, one cube at a time, stirring until fully incorporated.
3. Slowly pour in the heavy cream, stirring continuously until smooth. Remove from heat and let cool slightly.

Carrot Sheet Cake

1. Preheat the oven to 350°F (175°C) and grease/flour an 8×8-inch (20×20 cm) baking pan. Alternatively you can line it with parchment paper.
2. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg, sour cream, and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, and mix until just combined. Add the milk, and mix until fully incorporated. Be careful to not over-mix.
6. Fold in the shredded carrots and chopped walnuts (if using).
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool completely in the pan.

Assembling the Cake

1. Once the cake has cooled, use a small wooden dowel rod to poke holes evenly across the surface and about halfway down into the cake.
2. Pour two-thirds of the caramel sauce over the cake, allowing it to seep into the holes.

No-Bake Cheesecake Topping

1. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla bean paste until smooth and creamy.
2. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
3. Spread the cheesecake mixture evenly over the caramel-soaked cake. Save about ¼ cup if you’d like to make carrot designs on top of the cake (optional, of course!).

Finishing Touches

1. Drizzle the remaining caramel sauce over the cheesecake layer and use a knife or toothpick to create a swirl pattern.
2. If making carrot designs on the top, divide the ¼ cup cheesecake into two small bowls. Color one orange, and the other green. Pipe little carrots over the caramel swirled cheesecake.
3. Garnish with additional chopped walnuts if desired.
4. Refrigerate for at least 1-2 hours before serving to allow the flavors to meld.

Slice and enjoy!

Best Practices for Making This Cake

• Use Fresh Carrots – Grate your own carrots rather than using pre-shredded ones. Freshly grated carrots blend better into the cake and provide more moisture.
• Whip the Cream Properly – Make sure the heavy cream is whipped to stiff peaks before folding it into the cheesecake mixture to maintain a light, airy texture.
• Let the Cake Cool Completely – Pouring caramel onto a warm cake can cause it to become soggy rather than allowing it to absorb properly.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! This cake is best when made a day in advance. The flavors meld beautifully after chilling overnight, making it a great make-ahead dessert.

2. Can I use store-bought caramel instead of making my own?
Absolutely! If you’re short on time, you can use your favorite store-bought caramel sauce, but homemade caramel provides a richer depth of flavor.

3. What’s the best way to store leftovers?
Store this cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 10 minutes before serving for the best texture.

4. Can I freeze this cake?
The carrot cake layer can be frozen before adding the cheesecake and caramel topping. Wrap it tightly and freeze for up to 3 months. Thaw and then assemble before serving.

Dietary Substitutions

Gluten-Free Option

• Replace the all-purpose flour with a 1:1 gluten-free baking flour. Bob’s Red Mill Gluten-Free 1:1 Baking Flour works well in this recipe.

Dairy-Free Option

• Use dairy-free butter, vegan cream cheese, and heavy cream substitutes such as Silk Plant Based Heavy Cream. 

This Caramel Cheesecake Carrot Cake is everything you could want in a dessert—sweet, spiced, creamy, and completely indulgent. Whether you’re making it for Easter, a spring celebration, or simply because you love a good layered dessert, this cake is guaranteed to impress.

Have questions? Share them in the comments! 

Tag me in your baking adventures too, @heathershomebakery—I’d love to see your creations.

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Save and enjoy! 

XO,

Heather 

PS: Try my other carrot cake variations by heading to the homepage and popping “Carrot Cake” into the search bar! I have a carrot cake cheesecake, carrot cake cinnamon rolls, and a carrot cake with browned butter frosting, which is a true indulgence!