Cheesecake Filled Carrot Cake

This Cheesecake Filled Carrot Cake is for those times you can’t decide between serving cheesecake or 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 Recipe in 2011, and it was due for a revisit. I recently took this multi-layered beauty to our friend’s lake house, where it was devoured with gusto to rave reviews!

Why You Must Make

• You’ll get TWO desserts in one plus lots of cream cheese frosting!
• This carrot cake recipe is filled with nuts, coconut, and crushed pineapple. It’s one of my favorite desserts!!
• If you love carrot cake, this version will knock your socks off!

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.

Tips for Making This Carrot Cake Cheesecake

When originally making this loaded carrot cake, I had no idea that there was a Cheesecake Factory Carrot Cake Cheesecake on their menu! I’ve never tasted their version, which is carrot cake and cheesecake swirled together, but I 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 (affiliate link), 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 about 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 than one that totally fills your springform pan to the brim.
• The cheesecake must be baked in a 9-inch Springform Pan (affiliate link) 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.
• PRO-Tip: Peel your carrots when making a carrot cake. This prevents any grit that isn’t washed off from getting into the cake batter. Also, the peels can have a bitter flavor.
• 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 still taste incredible! I promise this is one of the Best Carrot Cake Recipes you’ll ever experience.
• Store leftovers in the refrigerator.

Frequently Asked Questions

You May Also Like:

I’ve loved carrot cake since my first bite back in the 1970s. 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! Is it wrong to want them ALL???!

• Check out this three-layer Carrot Cake with Caramel Filling
• Old Fashioned Carrot Cake with Pineapple Flowers
• Carrot Cake Whoopie Pies
• Plus, my favorite Classic Carrot Cake
• Carrot Cake Rice Krispie Treats from Wine and Glue
• Carrot Cake Cookies from Real Housemoms
• Carrot Cake Roll from Crazy for Crust
• Plus, check my recipe index for more of my Favorite Cakes.

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The Recipe:

Cheesecake Filled Carrot Cake Recipe

Prep Time 45 minutes

Cook Time 1 hour 50 minutes

Total Time 2 hours 35 minutes

Yield 10 servings

TWO decadent desserts in one!!

5.0 Stars (75 Reviews)

Ingredients

For carrot cake:

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• 2 cups flour
• 2 cups sugar
• ½ teaspoon salt
• 2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 cup canola oil
• 3 eggs, beaten slightly
• 2 teaspoons vanilla
• 1 cup chopped nuts, walnuts or pecans
• 1 cup shredded coconut
• 1 ⅓ cups pureed cooked carrots
• ¾ cup drained crushed pineapple

For icing:

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• 8 ounces cream cheese at room temperature
• ½ cup mascarpone cheese, at room temperature
• 4 tablespoons butter at room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1 ½ cups nuts, toasted then chopped (optional garnish)

For cheesecake:

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• 1 pound (2 bricks Philadelphia brand) cream cheese, at room temperature
• ½ cup (4 ounces) mascarpone cheese
• ½ cup sugar
• 2 large eggs, at room temperature
• 1 tablespoon flour
• 1 teaspoon vanilla
• 4 ounces white chocolate, chopped

Instructions

1. Preheat oven to 350º. Grease two 9-inch cake pans; line with parchment. Grease parchment.
2. Make carrot cakes. Sift or whisk the dry ingredients in a large bowl.
3. Add oil, eggs, and vanilla. Beat until well combined. Mix in nuts, coconut, carrots, and pineapple.
4. Pour into prepared pans. Bake for 40 minutes (I have really heavy cake pans and mine take closer to 50 minutes). Edges should pull away from the sides of the pan and a toothpick inserted into the center of the cake should come out clean.
5. Cool for 10 minutes, then remove from pans to cooling racks.
6. Let cool completely, about 3 hours, before continuing with assembly.

To make the frosting:

1. Beat cream cheese, mascarpone, and butter till smooth. Sift powdered sugar into the bowl and mix well until no lumps remain.
2. Add vanilla and mix well.

To make the cheesecake:

1. Tightly wrap the outside of a 9-inch-diameter springform pan with heavy-duty foil. Line pan with parchment round.
2. Preheat oven to 350°.
3. Gently melt white chocolate in the microwave. Set aside.
4. Using a mixer, beat cream cheese, mascarpone, and sugar in a large bowl until smooth. I like to use the paddle attachment on my stand mixer for cheesecakes.
5. Add eggs one at a time; beat just until blended. Mix in flour and vanilla, then white chocolate.
6. Spread cream cheese batter evenly in the prepared pan.
7. Place springform pan in large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
8. Bake until the cheesecake is golden and the center of the cake moves just slightly when the pan is jiggled, about 1 hour.
9. Transfer to rack; cool for 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled).

To assemble:

1. Place one cake layer on the serving plate, rounded side down. Spread a thin layer of icing on of cake. Top with chilled cheesecake (remove parchment), then top with 2nd cake, rounded side down.
2. Frost the cake and press chopped nuts onto the sides if desired.

Notes

Developed from a combination of recipes from The New Basics Cookbook and Bon Appetit

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  9-inch USA Pan Bakeware Round Cake Pan
• 
  9-inch springform pan

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 782Total Fat: 46gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 103mgSodium: 510mgCarbohydrates: 87gFiber: 3gSugar: 68gProtein: 11g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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Process shot circa 2011