This Cheesecake-Filled Carrot Cake is for those times when you can’t decide between serving cheesecake and carrot cake or those occasions when you’re craving the most sublime, decadent version of carrot cake ever.
I first made this dreamy carrot cake in 2011, and it was due for a revisit. I recently took this multi-layered beauty to our friends’ lake house, where it was devoured with gusto to rave reviews! 
We trekked this cheesecake filled carrot cake down to southern Indiana where swimming, tubing, kayaking and lots of good food was on the “menu.” We all pitched in with appetizers, salads, and desserts while our host made his famous smoked ribs and sausages.
Guess what category I chose? But I was veering away from the chocolate laden treats the hubby yearns for. A remake of this amped up carrot cake was long overdue.
Well, my loyal readers know me and my family: 3 don’t eat nuts, 3 don’t like carrot cake, one doesn’t like cheesecake, and on and on. So I considered this gathering of not so picky friends the perfect time to remake this recipe. Plus since another friend was planning to bring a chocolate dessert, the hubby would not be pouting about my selection.
When originally making this loaded carrot cake, I had no idea that the Cheesecake Factory had carrot cake cheesecake on their menu! I’ve never tasted their version, which is carrot cake and cheesecake swirled together, but imagine mine is just as incredible. Here are a few tips for making a layered version of this dessert.
For the two carrot cake layers, I used my favorite recipe from New Basics Cookbook, chock full of carrots, pineapple, coconut and nuts. Feel free to use your own carrot cake recipe as long as it makes 2 9-inch cakes.
My friends were very curious how I got the cheesecake in the middle of the carrot cake. The answer was simple, I baked the 3 layers separately. Two carrot cake layers and a thin vanilla cheesecake. After stacking and frosting, you have a cheesecake stuffed carrot cake.
Between the cake layers was a top notch mascarpone cheesecake to which I added 4 ounces of white chocolate. Just because. If you’re not a white chocolate fan, just eliminate that ingredient.
You can use your own cheesecake recipe, but take note of the measurements in mine as you want a thinner cheesecake over one that totally fills your springform pan to the brim.
The cheesecake must be baked in a 9-inch springform pan so that all layers are the same diameter.
Please check out my post on making a perfect cheesecake for all my best tips and advice, like having all ingredients at room temperature, beating the batter with the paddle attachment instead of a whisk, etc.
After stacking, the 3 layers were frosted with a rich and creamy cream cheese icing with a dose of mascarpone. Since I used half a package of mascarpone in my cheesecake, I didn’t want the rest to be forgotten. Adding it to the frosting just added another delicious rich dimension.
PRO-Tip: Both the cheesecake and cake can be made ahead of time. Cheesecakes taste better after chilling overnight, so it gives you the perfect excuse to make this multi-step recipe over a few days. It’s easiest to frost with freshly made frosting as it will firm up a lot if chilled.
In the past, I pressed chopped nuts all around the sides of the cake. This time, I just put a ring of nuts around the top. Replacing the chopped nuts with some perfect pecan halves or some piped cream cheese swirls each topped with a half pecan are other fun ways to garnish.
Bring the cake to room temperature before digging in! It won’t be as easy to cut clean slices as when chilled, but it will taste incredible!
Store leftovers in the refrigerator.
Can You Freeze This Cheesecake Filled Carrot Cake? The whole cake can be frozen if desired. I’d pop the frosted cake in the freezer for an hour or so, allowing the icing to harden before wrapping it in a layer of plastic wrap, then a layer of foil. Defrost overnight in the refrigerator before serving.
The guidelines for freezing carrot cake suggests no longer than 2-3 months and for cheesecake, only 1-2 months. So if you don’t want to lose any quality, I wouldn’t freeze much longer than one month.
I’ve loved carrot cake from my first bite back in the ’70’s. Dessert at my childhood home was more likely a bowl of vanilla ice cream than anything fancy, so any sweets above and beyond that were quite memorable. Before my initial introduction to carrot cake, carrots were only eaten as a side dish! Little did I know what an ordinary carrot could do in a dessert recipe!
Check out this three layer Carrot Cake with Caramel Filling, Carrot Cake Whoopie Pies, and my favorite Classic Carrot Cake. But there are SO many more carrot cake inspired recipes out there, like these Carrot Cake Rice Krispie Treats. Is it wrong to want them ALL????!
Click here for the cheesecake filling recipe.
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Delightfully Rich Cheesecake-Filled Carrot Cake
- Total Time: 2 hours 35 minutes
- Yield: 16–20 servings 1x
Ingredients
FOR CARROT CAKE:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 cup canola oil
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans
- 1 cup shredded sweetened coconut
- 1 1/3 cups pureed cooked carrots
- 3/4 cup drained crushed pineapple
FOR CHEESECAKE LAYER:
- 4 oz (113 g) white chocolate, chopped
- 16 oz (450 g) cream cheese, room temperature
- 4 oz (113 g) mascarpone cheese, room temperature
- 1/2 cup granulated sugar
- 3 eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
FOR ICING:
- 8 oz cream cheese, room temperature
- 1/2 cup mascarpone cheese, room temperature
- 4 tablespoons butter, room temperature
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 1/2 cups toasted nuts, chopped (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans; line with parchment and grease the parchment.
- Make carrot cakes: sift or whisk the flour, sugar, salt, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla; beat until well combined. Stir in the nuts, coconut, pureed carrots, and pineapple.
- Pour evenly into the two prepared pans. Bake for 40–50 minutes, until the edges pull away from the sides and a toothpick inserted in the center comes out clean. Cool for 10 minutes, then turn out onto wire racks and cool completely (about 3 hours) before assembling.
TO MAKE THE CHEESECAKE LAYER:
- Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil. Line with a parchment round. Preheat oven to 350°F (175°C).
- Gently melt the white chocolate in a microwave in short bursts, stirring between each, until smooth. Set aside to cool slightly.
- Using the paddle attachment on a stand mixer, beat the cream cheese, mascarpone, and sugar until smooth. Add the eggs one at a time, beating just until blended after each. Mix in the flour and vanilla, then fold in the melted white chocolate.
- Spread the batter evenly in the prepared springform pan. Place in a large roasting pan and pour hot water into the roasting pan to come halfway up the sides of the springform.
- Bake until the center moves only slightly when the pan is gently shaken, about 1 hour. Transfer to a rack; cool 1 hour. Chill overnight. (Can be made 2 days ahead.)
TO MAKE THE ICING:
- Beat the cream cheese, mascarpone, and butter together until smooth. Sift in the powdered sugar and mix until no lumps remain. Beat in the vanilla.
TO ASSEMBLE:
- Place one carrot cake layer on a serving plate, rounded side down. Spread a thin layer of icing on top. Set the chilled cheesecake (remove parchment) on top, then add the second carrot cake layer, rounded side down.
- Frost the entire cake and press the chopped toasted nuts onto the sides if desired. Bring to room temperature before serving.
Notes
All three layers can be baked in advance: the cheesecake layer is actually better after chilling overnight. Bring the finished cake to room temperature before serving — it slices more cleanly when slightly warm. White chocolate can be omitted from the cheesecake layer without changing the method.
- Prep Time: 45 minutes
- Cook Time: 1 hour 50 minutes
- Category: Cake
Frequently Asked Questions
What type of cream cheese should I use for the cheesecake filling?
You should use full-fat cream cheese for the cheesecake filling to ensure a rich and creamy texture.
How do I ensure the carrot cake layers are moist?
Make sure to use freshly grated carrots and incorporate enough oil in the batter, as this will help maintain moisture in the cake layers.
Can I omit the nuts from the carrot cake recipe?
Yes, you can omit the nuts if desired; just be sure to adjust the texture slightly by adding a bit more grated carrots or using a bit of additional flour.
