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Carrot Cake with a Cheesecake Layer

Servings 12

Ingredients

Cake Ingredients

  • 1 cups granulated sugar
  • 2/3 cup vegetable oil
  • 1 1/2 cups carrots diced or shredded in a food processor
  • 3 eggs
  • 1 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • ¼ tea aspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2/3 cup chopped walnuts
  • 2/3 cup chopped dates*

Cheesecake Filling Ingredients

  • 3 (8 ouncpackages cream cheese softened
  • ½ cup granulated sugar
  • 2 teaspoons vanilla
  • 1 cup heavy whipping cream

Cream Cheese Frosting Ingredients

  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla

Instructions

  • Preheat oven to 350 degrees. Spray two 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
  • Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
  • Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • Set cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan before removing the cake from the pan.
  • Cream together cream cheese and sugar until smooth, with a hand-held mixer.
  • In a stand mixer, whip heavy cream until thick.
  • Stir whipped cream and vanilla into the cream cheese and sugar mixture until smooth.
  • Spray a 9-inch cake pan with non-stick spray, and insert a parchment circle on the bottom of the pan. Scoop cheesecake filling into the pan and press down to flatten it. Refrigerate for a couple of hours to overnight to firm up before assembling the cake.
  • To make the frosting, beat the butter and cream cheese in a medium-sized mixing bowl until smooth. Add in the powdered sugar and mix to combine, and then mix in the vanilla.
  • Using a cake leveler, level both carrot cake layers so the cake layers are flat.
  • To assemble the cake, place the first layer top-side down on a cake plate. Top it a small amount of icing, and then the cheesecake layer. Follow that up with another small amount of frosting, and then the final carrot cake layer, top-side down. Decorate the top of the cake with icing, as desired.
  • Optional toppings to add to the top of the cake: walnuts, caramel, carrots, or strips of carrots.

Notes

Sub raisins for dates if desired.