Carrot Cake Cheese Cake

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Carrot cake or cheese cake? Why not have both! Complete with a nice zippy layer of cream cheese frosting and a moist layer of carrot cake in place of a conventional graham cracker crust.

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This is probably one of my more indulgent cake recipes and also results in a cake that actually feels like it weighs close to 10 pounds! It was a bit of an experiment but my friends enjoyed it so much that I decided it was blog worthy. Don’t be frightened by the different and multiple steps. This cake comes together quite quickly and can be made a few days in advance and kept in the fridge. I also make a pumpkin version of this for Thanksgiving!!! Recipe here.

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Carrot Cake Cheese Cake

Preheat your oven to 325°F. Line the base and sides of a 9-inch springform pan with parchment.

Cheese Cake

  • 2 bars of cream cheese – 16 oz. at room temperature
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla

Beat the cream cheese until fluffy and add the sugar beating until lightened. Combine the eggs one at a time followed by the vanilla. Pour the cheese cake batter into a separate bowl while you prepare the carrot cake. You can use your mixing bowl for the carrot cake batter.

Carrot Cake Base

  • 1 1/3 cups flour
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • Pinch of salt
  • 1 tsp cinnamon
  • Pinch of each nutmeg and ground cloves
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/2 cup + 2 Tbsp canola oil
  • 1 tsp vanilla
  • 1 2/3 cups finely grated carrots, about 2 medium

Beat the sugar and eggs until light and fluffy, about 5 minutes. With the motor running on medium, add the oil in a thin stream followed by the vanilla. Sift the dry ingredients directly into the wet ingredients and mix until just combined. Using a spatula, fold in the carrots.

Pour 2/3 of the batter on the bottom of the pan. Top with 2/3 of the cheese cake mixture. Spoon the rest of the carrot cake batter around the edge of the pan. Top with the remaining cheese cake batter spreading to cover as much of the surface as possible.

Bake on a baking sheet for 55 minutes. The cake may crack but you will be frosting it so don’t worry. Cool completely before frosting.

Cream Cheese Frosting

  • 1/2 block of cream cheese – 4 oz. at room temperature
  • 4 Tbsp butter, at room temperature
  • 2 Tbsp Greek yogurt
  • 2/3 cups icing sugar
  • 1/4 tsp vanilla

Beat the cream cheese and butter together until fluffy. Add the yogurt mix until combined. Add the icing sugar and vanilla and beat until a soft but spreadable frosting achieved. Frost the top your cooled cake.

Wrapped well, this cake keeps in the fridge for 3-4 days.

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