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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 670 kcal
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:

  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. 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.
  2. 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:

  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
  2. 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.
  3. Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.

FOR THE FROSTING:

  1. 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.
  2. 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!
  3. Store in the refrigerator,