Carrot Cake Cheesecake Recipe | Inherited Recipes

This year for my husband’s birthday he requested a “carrot cake cheesecake.” I thought what a very specific request! Frankly, carrot cake is not my favorite flavor, I am a chocolate lover at heart, but I am also a baker, and do not shy away from trying something new or a challenge! I found my Grandma’s homemade Carrot Cake recipe and figured I would make the middle layer of the cake a layer “no-bake ” cheesecake. I am happy to report that it turned out so great! He loved it for his birthday, and his family and my family also thought it was a hit! I definitely learned somethings and tips along the way if I were ever to make this again! ( which I probably will, because he loved it so much lol)

This is the recipe for my Grandma’s Carrot Cake, I added the extra cheesecake layer and I used this no-bake cheesecake, and I put the cheesecake in the same pan (instead of the crust) that I was going to bake my cake in the day before, I lined the pan with parchment and it worked great! What I learned about this, is to FREEZE the no-bake cheesecake layer overnight before assembly, otherwise, the weight of the cake will just squish the cheesecake out!

What you need for this recipe:

How to Make Carrot Cake Cheesecake:

1. The day before, make a no-bake cheesecake, line the same cake pan you will use to bake the cake with parchment and freeze the cheesecake overnight. The next day, take the cheesecake out with the parchment and keep it in the freezer until the assembly of the cake.
2. Mix the sugar oil and eggs in a bowl until they are well incorporated
3. Add the shredded carrot and mix well
4. Gradually add the flour. Once it is mixed well, pour into two 8-in cake pans. Bake at 350 for an hour, or until a toothpick comes out clean!
5. On a cake stand put on a layer of cake (trimmed so it is flat) then add the frozen cheesecake layer, then the last cake layer on top! Frost with cream cheese frosting.
6. Keep this cake in the fridge or freezer until serving

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Carrot Cake

Prep Time 10 minutes minutes

Cook Time 1 hour hour

A fast and easy homemade carrot cake recipe! a great spice cake, and perfect for a celebration!

Ingredients

• 2 cups sugar
• 1¼ cups oil
• 4 eggs
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 3 cups shredded carrots

Frosting

• 1 pkg cream cheese
• ½ cup butter (softened, but not melted)
• 4 cups powdered sugar
• 1 tsp salt
• 2 tsp vanilla

Instructions 

If you are making a Carrot Cake Cheesecake

• The day before, make a no-bake cheesecake, line the same cake pan you will use to bake the cake with parchment and freeze the cheesecake overnight. The next day, take the cheesecake out with the parchment and keep it in the freezer until the assembly of the cake.

Cake

• Beat the oil, sugar and eggs together, then add the carrots and mix well
• Add the flour, baking soda, and cinnamon and incoorperate all together
• Grease 2-8 inch pans and pour the batter into both evenly.
• Bake at 350 for about an hour, or until a toothpick comes out clean. This cake is very dense so the cook time is long.
• Asseble the cake on a stand, with the cheesecake layer between the two cakes. If you are not using cheesecake, use frosting!

Course: Dessert

Cuisine: American

Keyword: cake, chocolate cake

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