I’m a big fan of carrot cake. I’m a big fan of cheesecake. This is the first time I tried to combine those two. It’s a lot of sweetness to handle, but if you only take a small piece, you should be fine. Driving a car or handling heavy machines afterward is not recommended, but also not dangerous. Just kidding ;) It’s dense, it’s heavy, it’s sweet – but it’s worth trying!

Both carrot cake and cheesecake are easy to prepare. The batters are done in no time and both are baked in “almost” no time as well. Ok, not really, because you can’t bake it at the same time ;) After baking everything has to cool, the cheesecake should be frozen so you can handle it better later on. For the cream cheese frosting, you should drain the cream cheese first – that helps a lot when building the cake. If you want to save some time, use store-bought carrot decorations instead of making them yourself. Totally finde ;)
INGREDIENTS / ZUTATEN
16 oz. (450g) cream cheese at room temperature, softened
2/3 cup (130g) granulated sugar
2 large eggs
1/3 cup (80g) dairy sour cream
1/3 cup (80ml) heavy whipping cream
1 tsp. vanilla extract
butter for greasing a springform pan
For the carrot cake layers:
2 cups (250g) unbleached all-purpose flour, plus additional for dusting cake pans
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice (piment)
1/4 tsp. freshly grated whole nutmeg
1 cup (240ml) sunflower oil
4 large eggs
2 tsp. vanilla extract
3 cups (300g) grated carrot
3/4 cup (90g) shredded sweetened coconut
1/2 cup (120g) chopped pineapple (fresh or from a can)
Butter for greasing cake pans
For the cream cheese buttercream:
8 oz. (230g) cream cheese, softened
1 cup (230g) unsalted butter, softened
2 1/2 tsp. vanilla extract
4 to 4 1/2 cups (480g to 540g) confectioners’ sugar, sifted
For the decoration:
1¼ cups (140g) finely chopped walnuts, to decorate sides of the cake
½ cup (100g) marzipan
food color red and green
450g Frischkäse Doppelrahmstufe, Zimmertemperatur
130g Zucker
2 große Eier
80g Sour Cream
80ml Crème Double
1 TL Vanille Extrakt
Butter zum Einfetten
Für die Karottenkuchen Schichten:
250g Mehl (Type 405), plus Mehl zum Einstäuben der Formen
200g Zucker
200g brauner Zucker
1 TL Backpulver
1 TL Natron
1 TL Salz
1 1/2 TL Zimt
1/2 TL Piment
1/4 TL Muskatnuß
240ml Sonnenblumenöl
4 große Eier
2 TL Vanille Extrakt
300g gehobelte Karotten
90g Kokosraspeln
120g kleingeschnittene Ananas (frisch oder aus der Dose)
Butter zum Fetten der Form
Für die Frischkäse Buttercreme:
230g Frischkäse, Doppelrahmstufe
230g weiche Butter
2 1/2 TL Vanille Extrakt
480- 540g Puderzucker
Für die Dekoration:
140g fein gehackte Walnüsse (für die Seiten der Torte)
100g Marzipan
Rote und Grüne Lebensmittelfarbe

DIRECTIONS / ZUBEREITUNG
2. In a large bowl beat the cream cheese until creamy, gradually add sugar and beat until fully incorporated. Add the eggs, one at a time, blending well after each addition. Add the sour cream, heavy cream and vanilla extract. Mix until fully incorporated and smooth. Pour batter into greased springform and place it on the middle rack in the preheated oven above the pan of water.
3. Bake in preheated oven until cheesecake is just set in center and no longer jiggles, about 40-45 minutes (with the 7 inch springform it took approx. 60 minutes). Remove cheesecake from oven and place on a cooling rack. Run with a thin knife around edge of pan to loosen cheesecake from sides of the pan. This will prevent any surface cracking as the cheesecake cools and contracts. Allow cheesecake to cool completely for at least 1 hour. Once the cheesecake has cooled, place it (while still in the springform pan) into the freezer and cover it with plastic wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.
4. For the carrot cake layers preheat oven to 325º F (160°C). Line bottoms of two 9 inch round cake pans (in my case 7 inch) with parchment or wax paper, grease the pans completely and dust lined pans with flour, tapping out the excess.
5. In a large bowl mix flour, sugars, baking powder, baking soda, salt, and spices until well combined. Add oil, eggs and vanilla extract and mix on low speed. Beat on medium speed until well blended (about 2 minutes). Fold in grated carrots, coconut, and pineapple and mix until thoroughly combined. Pour batter into prepared pans, dividing evenly, smooth tops evenly with rubber spatula. Bake in center of preheated oven until a toothpick inserted into the center comes out clean, about 40- 45 minutes. Cool the cakes in pans on wire racks for 10 minutes. Run with a knife around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and let cool completely.
6. For the cream cheese buttercream in a large bowl beat cream cheese, butter and vanilla extract on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy. Gradually add 4 cups confectioners’ sugar, beating on low speed until well combined. Add additional confectioners’ sugar until desired consistency for spreading is reached. Beat on high speed until well combined and smooth, about 1 minute.
7. Place one carrot cake layer onto serving plate. With an icing spatula, spread about 3 tablespoons frosting evenly over top of the cake. Remove the cheesecake layer from the freezer. Loosen cheesecake from sides of the pan by running a knife around the inside rim. Carefully release it from the bottom of springform. Place the cheesecake layer on top of the first carrot cake layer. Spread 3 tablespoons frosting over top of cheesecake. Place second cheesecake layer on top of the cheesecake layer. Spread frosting over top and sides of cake evenly. You may do a crumb coat and then chill the cake for 30 to 45 minutes before completing the icing if desired.
8. For decoration press chopped nuts onto the sides of the cake, pipe a simple or fancy border with your favorite tip on top of the cake. For the decoration, carrots mix the marzipan with the red and green food color (only a small part needs to be green) and form small carrots to place them on top of the cake.
2. In einer großen Schüssel den Frischkäse aufschlagen, bis er cremig ist. Nach und nach Zucker zugeben und weiter aufschlagen. Eier einzeln zugeben und jedes mal gut unterrühren. Sour Cream, Crème Double und Vanille Extrakt zugeben. Alles zu einer glatten Masse verrühren. In die Springform füllen und in der Mitte des Ofens direkt über dem Wasser platzieren.
3. Im vorgeheizten Ofen für 40-45 Minuten backen (die kleinere Form hat ca. 60 Minuten benötigt), bis sich der Käsekuchen gesetzt hat und sich die Mitte kaum noch bewegt, wenn man die Form rüttelt. Käsekuchen auf einem Kuchengitter auskühlen lassen. Mit einem Messer vom Rand der Springform lösen – das verhindert, dass die Oberfläche einreißt, wenn sich der Kuchen zusammenzieht beim Abkühlen. Komplett auskühlen lassen – mindestens 1 Stunde. Mit Klarsichtfolie abdecken und mitsamt der Springform in den Gefrierschrank stellen und für 4-5 Stunden oder über Nacht gefrieren lassen.
4. Für die Karottenkuchen Böden den Ofen auf 160°C (325°F) vorheizen. Zwei runde 23cm Backformen (oder in meinem Fall 18cm) mit Backpapier auslegen, einfetten und mit Mehl bestäuben.
5. In einer großen Schüssel Mehl, Zucker, Backpulver, Natron, Salz und andere Gewürze vermischen. Öl, Eier und Vanille Extrakt zugeben und erst langsam und dann bei mittlerer Geschwindigkeit verrühren (ca. 2 Minuten). Karotten, Kokosraspeln und Ananas unterheben, bis alles gut vermengt ist. Gleichmässig auf die Backformen verteilen und glattstreichen. In der Mitte des Ofens für 40-45 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Für ca. 10 Minuten in den Formen abkühlen lassen und dann mit einem Messer die Kuchen vom Rand der Backformen lösen. Auf ein Kuchengitter stürzen und Backpapier entfernen und komplett auskühlen lassen.
6. Für die Frischkäse Buttercreme in einer großen Schüssel den Frischkäse, weiche Butter und Vanille Extrakt verrühren. Geschwindigkeit der Küchenmaschine langsam erzöhen, bis eine luftige Masse entstanden ist. Nach und nach bei geringerer Geschwindigkeit ca. 500g Puderzucker zugeben und verrühren. Weiteren Puderzucker zugeben, bis eine streichbare Konsistenz erreicht ist. Eine weitere Minute auf hoher Geschwindigkeit aufschlagen.
7. Den ersten Karottenkuchen Boden auf der Servierplatte platzieren. Mit einem Spatel ca. 3 Esslöffel der Buttercreme auf dem Boden verteilen und glattstreichen. Käsekuchen aus dem Gefrierschrank nehmen, aus der Form lösen und auf den Karottenkuchen Boden legen. Auch hier ca. 3 Esslöffel Buttercreme verteilen und glattstreichen, dann den zweiten Karottenkuchen Boden darauf platzieren. Die Buttercreme gleichmässig Oben und an den Seiten auftragen (am Besten erst eine dünne “Krümelschicht” auftragen und für 30-45 Minuten kühlen und dann erst die restliche Buttercreme auftragen). Etwas Buttercreme für die Verzierung zurückhalten.
8. Zum Verzieren die gehackten Nüsse an die Seiten des Kuchens drücken, mit der verbliebenen Buttercreme kleine Tupfen oder andere Verzierungen auf die Torte spritzen. Für die Marzipankarotten das Marzipan mit den Lebensmittelfarben einfärben (nur ein kleiner Teil mit Grün) und kleine Karotten formen und dann auf die Torte geben.

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Here is a version of the recipe you can print easily.
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Carrot Cake Cheesecake Cake
- Prep Time: 45
- Cook Time: 90
- Total Time: 495
Description
Delicious carrot cake and cheesecake layer cake. Takes some time to prepare, but totally worth it ;)
Ingredients
For the cheesecake layer
- 16 ounces (450 g) cream cheese at room temperature, softened
- 2/3 cup (130 g) granulated sugar
- 2 large eggs
- 1/3 cup (80 g) dairy sour cream
- 1/3 cup (80 ml) heavy whipping cream
- 1 tsp. pure vanilla extract
- Butter for greasing springform pan
For the carrot cake layers
- 2 cups (250 g) unbleached all-purpose flour, plus additional for dusting cake pans
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1½ tsp. ground cinnamon
- ½ tsp. ground allspice (piment)
- ¼ tsp. freshly grated whole nutmeg
- 1 cup (220 g) sunflower oil
- 4 large eggs
- 2 tsp. vanilla extract
- 3 cups (300 g) grated carrot
- ¾ cup (90 g) shredded sweetened coconut
- ½ cup (120 g) chopped pineapple (fresh or from a can)
- Butter for greasing cake pans
For the cream cheese buttercream
- 8 ounces (230 g) cream cheese, softened
- 1 cup (230 g) unsalted butter, softened
- 2½ tsp. vanilla extract
- 4 to 4½ cups (480 to 540 g) confectioners’ sugar, sifted
For the decoration
- 1¼ cups (140 g) finely chopped walnuts, to decorate sides of cake
- ½ cup (100 g) marzipan
- Food color red and green
Instructions
- Preheat the oven to 325ºF (162°C). Place a baking dish or large pan on the lower rack of the oven and fill it with water. When baking, you should place the springform just above the pan of water which will provide moisture to help prevent the cheesecake from cracking during baking. Grease 9 inch springform with butter and set aside (I used a 7 inch springform to get a higher cake).
- In a large bowl beat the cream cheese until creamy, gradually add sugar and beat until fully incorporated. Add the eggs, one at a time, blending well after each addition. Add the sour cream, heavy cream and vanilla extract. Mix until fully incorporated and smooth. Pour batter into greased springform and place it on the middle rack in preheated oven above the pan of water.
- Bake in preheated oven until cheesecake is just set in center and no longer jiggles, about 40-45 minutes (with the 7 inch springform it took approx. 60 minutes). Remove cheesecake from oven and place on a cooling rack. Run with a thin knife around edge of pan to loosen cheesecake from sides of pan. This will prevent any surface cracking as the cheesecake cools and contracts. Allow cheesecake to cool completely for at least 1 hour. Once the cheesecake has cooled, place it (while still in the springform pan) into the freezer and cover it with plastic wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.
- For the carrot cake layers preheat oven to 325º F (162°C). Line bottoms of two 9-inch round cake pans with parchment or wax paper, grease the pans completely and dust lined pans with flour, tapping out the excess.
- In a large bowl mix flour, sugars, baking powder, baking soda, salt and spices until well combined. Add oil, eggs and vanilla extract and mix on low speed. Beat on medium speed until well blended (about 2 minutes). Fold in grated carrots, coconut and pineapple and mix until thoroughly combined. Pour batter into prepared pans, dividing evenly, smooth tops evenly with rubber spatula. Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 40- 45 minutes. Cool the cakes in pans on wire racks for 10 minutes. Run with a knife around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and let cool completely.
- For the creamcheese buttercream in a large bowl beat cream cheese, butter and vanilla extract on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy. Gradually add 4 cups confectioners’ sugar, beating on low speed until well combined. Add additional confectioners’ sugar until desired consistency for spreading is reached. Beat on high speed until well combined and smooth, about 1 minute.
- Place one carrotcake layer onto serving plate. With icing spatula, spread about 3 tablespoons frosting evenly over top of cake. Remove cheesecake layer from the freezer. Loosen cheesecake from sides of pan by running a knife around the inside rim. Carefully release it from bottom of springform. Place the cheesecake layer on top of the first carrotcake layer. Spread 3 tablespoons frosting over top of cheesecake. Place second cheesecake layer on top of the cheesecake layer. Spread frosting over top and sides of cake evenly. You may do a crumb coat and then chill the cake for 30 to 45 minutes before completing the icing if desired.
- For decoration press chopped nuts onto the sides of the cake, pipe a simple or fancy border with your favorite tip on top of the cake. For the decoration carrots mix the marzipan with the red and green food color (only a small part needs to be green) and form small carrots to place them on top of the cake.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12