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5 from 2 votes

Carrot Cake Cheesecake

The perfect blend of Carrot Cake and Cheesecake. A decadent desert that you will want to savour and enjoy.  Don't forget to take a moment for yourself and enjoy every decadent bite
Course Dessert
Cuisine American, canadian
Keyword Carrot Cake, Carrot cake Cheesecake, Cheesecake
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 16
Calories 670kcal
Author lindaandkent1@gmail.com

Ingredients

FOR THE CARROT CAKE:

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots

FOR THE FROSTING:

  • 1 cup unsalted butter softened
  • 1 package 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans
  • Instructions

Instructions

FOR THE CHEESECAKE LAYER:

  • 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. Or you can cheat like I did and purchase a ready made cheesecake. Please don't judge too harshly I actually ran out of time.
  • I have seen his done with New York Style Cheesecake but I may try it again with my no bake cheesecake.

FOR THE CARROT CAKE LAYERS:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
  • 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!
  • Store in the refrigerator,

Nutrition

Serving: 16g | Calories: 670kcal | Carbohydrates: 80g | Protein: 6g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 246mg | Fiber: 2g | Sugar: 66g