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Carrot Cake Cheesecake Cake

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  • Author: Bake to the roots
  • 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

Scale

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 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

  1. 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).
  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 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 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 (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.
  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 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 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.
  7. 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.
  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.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12