Gorgeous Cheesecake Carrot Cake

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Gorgeous Cheesecake Carrot Cake


This gorgeous cheesecake carrot Cake recipe is just one of our favorite cakes! This is basically two cakes rolled into one! They just sit on top of each other. You don’t need to put frosting between layer
It consists of layered carrot cake, and is combined with a creamy cheesecake middle.
We love this cake, and it's also a real crowd pleaser too. Just ideal for all kinds of occasions. This cake will provide 16 generous servings, and is guaranteed to disappear quickly at parties…
This will also store nicely in the refrigerator, providing it's covered, for up to 3 days.
A big thank you to Aimee at shugarysweets for this awesome recipe. It was yummy!
Here's what you'll need below

Here Are The Instructions

For the cheesecake layer:

  1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
  3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
  6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

For the carrot cake layers:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. I use Wilton Bake even strips to ensure nice, even cakes. Set aside.
  • In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
  • Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.

For the frosting:

  • In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
  • To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the frosting, first on sides then on top!


And that's it done,


Make sure to send us some photos of your creations! We'd love to see some of these cheesecake carrot cakes!

Check out the original source with all the directions as well as step by step photographs and helpful tips  at:http://www.shugarysweets.com

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