Celebrate special occasions with the delightful fusion of flavors you’ll find in this Carrot Cake Cheesecake Layer Cake. A harmonious blend of moist carrot cake layers and luscious cheesecake, this dessert will impress anyone who has the pleasure of tasting it. Perfect for gatherings, this cake is a showstopper in both taste and presentation.
Ingredients
For the Carrot Cake:
2 cups (260g) all-purpose flour
2 cups (414g) granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
4 large eggs
1 1/4 cups (300ml) vegetable oil
2 cups (240g) grated carrots
1 tsp vanilla extract
For the Cheesecake:
16 oz (452g) cream cheese, softened
1/2 cup (104g) granulated sugar
1 tbsp all-purpose flour
1/2 cup (115g) sour cream
1 tsp vanilla extract
2 large eggs
For the Cream Cheese Frosting:
16 oz (452g) cream cheese, softened
1/2 cup (115g) unsalted butter, room temperature
5 cups (575g) powdered sugar
1 tsp vanilla extract
Directions
Preheat the oven to 350°F (176°C). Grease and line three 8-inch (20cm) cake pans with parchment paper.
For the carrot cake: In a medium bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a larger bowl, whisk together the eggs, oil, grated carrots, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
Divide the batter evenly between two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the cheesecake: Reduce oven temperature to 325°F (163°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Add the sour cream and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing slowly to combine after each addition.
Pour the cheesecake batter into the third prepared pan. Place the pan in a larger pan filled with an inch of hot water. Bake for 40-45 minutes, or until the center is set but still jiggly. Remove from oven and let cool for about an hour, then refrigerate until firm.
For the frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until smooth and creamy.
Assemble the cake by placing one layer of carrot cake on a serving plate. Spread a layer of frosting on top, then place the cheesecake layer on top. Spread more frosting, then place the second layer of carrot cake on top. Frost the entire cake with remaining frosting.
Refrigerate the cake for at least an hour before serving to allow the layers to set.
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Total Time: 3 hours (includes cooling and chilling)
Yield: 12 servings
Notes
Ensure that the cream cheese and butter for the frosting are at room temperature for a smooth and creamy texture.
To avoid a soggy cheesecake, make sure to tightly wrap the cheesecake pan with aluminum foil to prevent water from seeping in during the water bath baking.
When grating carrots for the carrot cake, finely grated carrots will integrate better into the batter, giving the cake a more uniform texture.
Cooking Techniques
For the carrot cake, avoid overmixing the batter once the dry ingredients are added. Overmixing can lead to a denser texture.
Cheesecake is best baked in a water bath to prevent it from cracking. The steam created in the oven helps in cooking the cheesecake evenly.
Allow the cake layers to cool completely before assembling to avoid the frosting melting between layers.
FAQ
Can I make the cake layers ahead of time?
Yes, you can prepare the carrot cake and cheesecake layers a day in advance. Store them in the refrigerator wrapped tightly in plastic wrap.
Can I use a different frosting?
While cream cheese frosting complements the flavors well, you can use buttercream or even a whipped cream frosting if preferred.
How should I store the cake?
Store the assembled cake in the refrigerator. It can be kept for up to 3-4 days.
Conclusion
Indulging in a Carrot Cake Cheesecake Layer Cake is an experience of sheer bliss blending textures and rich flavors. This cake is not just a treat for the taste buds but also a delight for the eyes, making it a perfect centerpiece for any celebration. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, this cake will undoubtedly be a hit.
More Recipes Suggestions and Combinations
Triple Chocolate Layer Cake
Lemon Raspberry Cheesecake
Red Velvet Cheesecake Cake
Marble Cake with Vanilla and Chocolate Layers
Coconut Cream Cheesecake
Carrot Cake Cheesecake Layer Cake
Ingredients
Method
- Preheat the oven to 350°F (176°C). Grease and line three 8-inch (20cm) cake pans with parchment paper.
- In a medium bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- In a larger bowl, whisk together the eggs, oil, grated carrots, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
- Divide the batter evenly between two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Reduce oven temperature to 325°F (163°C).
- In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth.
- Add the sour cream and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition.
- Pour the cheesecake batter into the third prepared pan. Place the pan in a larger pan filled with an inch of hot water.
- Bake for 40-45 minutes, or until the center is set but still jiggly. Remove from oven and let cool for about an hour, then refrigerate until firm.
- Beat the cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla, mixing until smooth and creamy.
- Assemble the cake by placing one layer of carrot cake on a serving plate.
- Spread a layer of frosting on top, then place the cheesecake layer on top.
- Spread more frosting, then place the second layer of carrot cake on top.
- Frost the entire cake with remaining frosting.
- Refrigerate the cake for at least an hour before serving to allow the layers to set.
