CHEESECAKE LAYERED CARROT CAKE RECIPE
Silky smooth cheesecake is sandwiched between two flavorful carrot cake layers then smothered with cream cheese frosting
Servings 14 servings
Calories 655kcal
Ingredients
CARROT CAKE
first
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
second
- 3 large eggs at room temperature
- 2 cups granulated sugar
- ¾ cups vegetable oil
- ¾ cup buttermilk
- 2 teaspoons pure vanilla extract
third
- 2 cups carrots grated finely, about 3 large carrots
- 8 ounces pineapple crushed and drained
- 3 and ½ ounces sweetened coconut flakes sweetened, flaked
- 1 cup pecans chopped & lightly toasted, or walnuts
CREAM CHEESE FROSTING
- 16 ounces cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 4 to 5 cups powdered sugar (aka confectioners) sfted then measured
- 2 teaspoons pure vanilla extract use clear vanilla if you want white icing
- additional chopped pecans for decorating if desired, or walnuts
CHEESECAKE
- I purchased an 8-inch cheesecake
Instructions
CARROT CAKE
first
- Preheat the oven to 350 degrees.
- Spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper. Then spray the paper with cooking spray. Set pans aside. (You'll need to use the same size cake pans as a cheesecake pan so they'll line up. So if you have an 8-inch springform pan use 8-inch cake pans.)
- Whisk the flour, baking soda, cinnamon, and salt together in a small mixing bowl.
second
- Beat the eggs, sugar, oil, buttermilk, and vanilla together in the bowl of your electric mixer. Stir dry ingredients into wet ingredients until just combined.
third
- Mix in carrots and coconut, then gently fold in pecan until evenly distributed.
- Divide between prepared pans and smooth the tops with a spatula.
- Bake for 30 to 33 minutes (a couple of minutes longer for 8-inch pans), until a cake tester inserted into the center of the cake, comes out clean.
- Cool in pans for 10 minutes before removing to a wire rack to cool completely.
FROSTING
- Place cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until cream cheese is light and fluffy, about 3 minutes.
- Add butter and beat until mixture is completely smooth, 2 to 3 minutes more.
- With mixer set to low, gradually beat in 4 cups of powdered sugar.
- Beat in vanilla and salt, then beat frosting on high speed until very fluffy, 2 to 3 minutes. If frosting is too thin you can add additional powdered sugar as necessary.
ASSEMBLE
- Once cake and cheesecake have cooled completely, carefully transfer one carrot cake layer to a cake stand plate or serving platter. (I didn't frost between the cheesecake and carrot cake but you can if you want.)
- Carefully sit the cheesecake on the carrot cake. Then place the last carrot cake layer on the cheesecake. Trim the edges if needed to even them with the carrot cake layers. Make sure it's level and secure. If needed, you can punch 2 or 3 long skewers down through the layers.
- Apply frosting to the top and around the sides of the cake. Alternately, you may cover the cake sides completely or run a straight edge spatula against the surface of the cake for a semi-naked look. (I covered my cake fully.)
- Keep cake refrigerated.
Nutrition
Calories: 655kcal | Carbohydrates: 97g | Protein: 8g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 425mg | Potassium: 252mg | Fiber: 3g | Sugar: 67g | Vitamin A: 3787IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg
