Caramel Cheesecake Carrot Cake

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.

Course: Dessert, easter, Holiday, Snack

Cuisine: American

Keyword: cake, caramel, carrot cake, carrot poke cake, cheesecake, easter, homemade, no bake, no bake cheesecake, poke cake, snack cake

Servings: 16

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
1 ⅓ 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
1 ¾ Cups (219 g) All-Purpose Flour
2 Teaspoon (8 g) Baking Powder
½ Teaspoon (3 g) Salt
1 ½ Teaspoons (4 g) Ground Cinnamon
½ Cup (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
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
Carefully add the butter, one cube at a time, stirring until fully incorporated.
Slowly pour in the heavy cream, stirring continuously until smooth. Remove from heat and let cool slightly.
Carrot Sheet Cake
Preheat the oven to 350°F (175°C) and grease an 8x8-inch (20x20 cm) baking pan.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, sour cream, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
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.
Fold in the shredded carrots and chopped walnuts (if using).
Pour the batter into the prepared pan and spread evenly.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan.
Assembling the Cake
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.
Pour two-thirds of the caramel sauce over the cake, allowing it to seep into the holes.
No-Bake Cheesecake Topping
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla bean paste until smooth and creamy.In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
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
Drizzle the remaining caramel sauce over the cheesecake layer and use a knife or toothpick to create a swirl pattern.
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. Garnish with additional chopped walnuts if desired.
Refrigerate for at least 1-2 hours before serving to allow the flavors to meld.

Notes

See blog for:

Best practices

Dietary substitutions for dairy and gluten

FAQ's (frequently asked questions)

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.