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Carrot Cake Cheesecake

Luscious vanilla bean cheesecake is nestled between soft layers of homemade carrot cake in this indulgent Carrot Cake Cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: cake, carrot cake, carrot cake cheescake, cheesecake, cream cheese, easter, frosted cake, frosting, layer cake
Servings: 8

Ingredients

For the No-Bake Cheesecake Filling:

  • 12 Ounces Cream Cheese, softened to room temperature
  • 1 Cup Granulated Sugar
  • ½ Tablespoon Vanilla Bean Paste
  • ¼ Cup Heavy Cream, whipped to stiff peaks

For the Carrot Cake:

  • ½ Cup Salted Butter, softened to room temperature
  • ½ Cup Granulated Sugar
  • ¾ Cup Dark Brown Sugar, packed (golden or light would work as well)
  • 1 Large Egg + 1 Large Egg Yolk
  • ⅓ Cup Sour Cream
  • 1/ Tablespoon Pure Vanilla Extract
  • 1 ¼ Cup Bob’s Red Mill Organic Unbleached White All Purpose Flour
  • ½ Cup Bob’s Red Mill 100% Stoneground Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 ½ Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ¾ Cup Whole Milk
  • ⅔ Cup Carrots, shredded
  • ⅓ Cup Walnuts, chopped (optional)

For the Whipped Cream Frosting:

  • 1 ½ Cups Heavy Cream
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Vanilla Bean Paste

Toppings:

  • Buttercream + food coloring for carrot decor, optional
  • Additional nuts for toppings, optional

Instructions

  • Begin by preparing the No-Bake Cheesecake Filling:
    In a large mixing bowl, beat the softened cream cheese until smooth.
    Gradually add the granulated sugar and vanilla bean paste, mixing until well incorporated.
    Gently fold in the whipped heavy cream until smooth and creamy.
    Divide the cheesecake filling evenly between the two prepared 6-inch pans lined with parchment paper. Smooth the tops with a spatula.
    Place the cheesecake pans in the freezer for at least two hours or in the fridge for four hours to set.
  • Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by greasing them and lining the bottoms with parchment paper.
    For the Carrot Cake:
    In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
    Add the egg, egg yolk, sour cream, and vanilla extract. Mix until well combined.
    In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg.
    Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, and mix until just combined.
    Fold in the shredded carrots and chopped walnuts (if using).
    Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    Allow the cakes to cool completely before assembling.
  • For the Whipped Cream Frosting:
    In a chilled mixing bowl, whip the heavy cream, granulated sugar, and vanilla bean paste until stiff peaks form.
    Assembly:
    Once the no-bake cheesecake layers are set, remove them from the freezer or fridge.
    Place one layer of carrot cake on a serving plate or cake stand.Carefully remove one of the no-bake cheesecake layers from the pan and peel off the parchment paper.
    Place it on top of the carrot cake layer.
    Repeat with the remaining layers, alternating between carrot cake and no-bake cheesecake, until all layers are stacked.
    Frost the assembled cake with the whipped cream frosting, covering the top and sides evenly.
    If desired, decorate the cake with buttercream carrots or any other decorations of your choice.
  • Refrigerate the assembled cake for at least 4 hours, or overnight, before slicing and serving.
    Enjoy your delicious carrot cake cheesecake!

Notes

See blog for dietary substitutions on gluten and dairy.