• Barth Bakery

Carrot Cake Cheesecake Cake

Updated: Aug 18

With the word cake in the title three times, you can’t go wrong. Featuring a thick layer of sweet but tangy cheesecake sandwiched between two layers of incredibly moist, tender, and perfectly spiced carrot cake, all smothered with a light, whipped cream cheese frosting, this cake is pure decadence. This is the only dessert you’ll ever need for Easter or any spring-time celebration.




Two of Sean’s favorite desserts are carrot cake and cheesecake. So for his birthday, I figured putting both into one cake was pure genius.

Ingredients

Cheesecake

  • 20 oz full-fat cream cheese, softened

  • ¾ cup granulated sugar

  • 2 large eggs + 1 large egg yolk

  • ¼ tsp kosher salt

  • 2 tsp pure vanilla extract

  • ½ cup full-fat sour cream

Carrot Cake

  • 2 cups granulated sugar

  • 1 cup canola or vegetable oil

  • 2 tsp pure vanilla extract

  • 4 large eggs

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 ½ tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ¼ tsp ground ginger

  • ¼ tsp ground allspice

  • 2 ½ cups shredded carrots

Cream Cheese Frosting

  • 16 oz full-fat cream cheese, softened

  • 1 cup unsalted butter, softened

  • 2 tsp pure vanilla extract

  • 3-3 ½ cups confectioners’ sugar, sifted (depending on your desired level of sweetness)


Directions

Cheesecake

  1. Preheat oven to 325°F. Line the outside of a 9-inch springform pan with heavy duty aluminum foil. Line the inside bottom of the pan with a circle of parchment paper.

  2. In a large bowl, use an electric mixer to beat together the cream cheese and sugar until smooth, about 2-3 minutes. Add in the eggs and egg yolk, one at a time, beating well after each addition until combined. Add in the salt, vanilla, and sour cream, beating until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

  3. Pour the cheesecake batter into the prepared pan.

  4. Place the cheesecake in a large roasting pan, then place the pan in the center of the oven. Carefully pour in boiling water around the outside of the springform pan until the water is halfway up the sides of the pan.

  5. Bake the cheesecake for 40-45 minutes, or until the edges are set and very slightly golden, but the center is still jiggly. Turn the oven off and let the cheesecake sit in the oven for another 30 minutes. Then remove the cheesecake to a wire rack to cool completely. Once cool, run a sharp knife around the edges of the pan to loosen the cheesecake, then remove the exterior rim. Then place the cheesecake in the freezer for 2-4 hours.

Carrot Cake

  1. Preheat oven to 350°F. Grease and flour two 9-inch circular cake pans.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, oil, vanilla, and eggs until combined.

  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.

  4. With the mixer on low speed, slowly add the dry ingredients into the wet ingredients mixing until just incorporated. Then use a rubber spatula to fold in the shredded carrots.

  5. Divide the batter evenly between the prepared pans.

  6. Bake the cakes for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.

Cream Cheese Frosting

  1. In a large bowl, use an electric mixer to beat together the cream cheese and butter until creamy. Add in the vanilla.

  2. Gradually add in the sugar, beating for 3-4 minutes until light and fluffy.

Carrot Cake Cheesecake Cake Assembly

  1. Remove the cheesecake from the freezer, peel off the parchment paper, and allow to sit at room temperature for 10 minutes.

  2. Place one layer of carrot cake on a serving plate, cake stand, or cardboard cake circle. Add the cheesecake layer on top, and top with the remaining carrot cake layer.

  3. Spread the cream cheese frosting evenly over the top and sides of the cake and decorate as desired.


Carrot Cake is a classic Easter dessert. Check out these other delicious twists on a classic carrot cake:

Carrot Cake Surprise Bundt Cake

Carrot Cake Roll


If there’s no cake, then is it even a birthday party?! No matter your age, everyone deserves a decadent birthday cake to celebrate another year around the sun. Barth Bakery’s birthday cake compendium has all the flavors covered for adults and kids alike. These creative confections are anything but boring and are as delicious as they are fun. All worthy of your special day, these cakes give you the magical opportunity to make a beautiful birthday cake from scratch.

Double Layer Funfetti Cake with Buttercream Frosting

Boston Cream Pie

Pistachio Baklava Cake

Triple Layer Funfetti Cake with Cream Cheese Frosting

Gluten-free Coconut Caramel Tres Leches Cake

Strawberry Shortcake Layer Cake

Chocolate Cannoli Cake

Coffee Oreo Crunch Ice Cream Cake

Baileys Chocolate Brittle Cake

Blueberry Lemon Cake with White Chocolate Frosting

Margarita Cake with Tequila Cream Cheese Frosting

22 views