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Cheesecake Filled Carrot Cake on a white serving plate

Cheesecake Filled Carrot Cake

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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 in 2011, and it was due for a revisit. I recently took this multi-layered beauty to our friends’ lake house, where it was devoured with gusto to rave reviews!

Slice of Cheesecake Filled Carrot Cake on a rimmed white plate with pecans

Cheesecake Filled Carrot Cake

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.

Partial view of whole cheesecake stuffed carrot cake with cream cheese frosting

Tips for Making This Carrot Cake Cheesecake (An Inadvertent Cheesecake Factory Copycat Dessert!)

When originally making this loaded carrot cake, I had no idea that the Cheesecake Factory had carrot cake cheesecake on their menu! I’ve never tasted their version, which is carrot cake and cheesecake swirled together, but 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, 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 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 over one that totally fills your springform pan to the brim.
  • The cheesecake must be baked in a 9-inch springform pan 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.
  • 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 taste incredible!
  • Store leftovers in the refrigerator.

Can You Freeze This Cheesecake Filled Carrot Cake?

The whole cake can be frozen if desired. I’d pop the frosted cake in the freezer for an hour or so, allowing the icing to harden before wrapping it in a layer of plastic wrap, then a layer of foil. Defrost overnight in the refrigerator before serving.

The guidelines for freezing carrot cake suggests no longer than 2-3 months and for cheesecake, only 1-2 months. So if you don’t want to lose any quality, I wouldn’t freeze much longer than one month.

More Carrot Cake Recipes You’ll Love:

I’ve loved carrot cake from my first bite back in the ’70’s. 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!

Check out this three layer Carrot Cake with Caramel Filling, Carrot Cake Whoopie Pies, and my favorite Classic Carrot Cake. But there are SO many more carrot cake inspired recipes out there, like these Carrot Cake Rice Krispie Treats, Carrot Cake Cookies, and even a Carrot Cake Roll! Is it wrong to want them ALL????!

 

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Cheesecake Filled Carrot Cake

Cheesecake Filled Carrot Cake

TWO decadent desserts in one!!

  • Author: Liz Berg
  • Prep Time: 45 mins
  • Cook Time: 1 hour 50 mins
  • Total Time: 2 hours 35 mins
  • Yield: 10 servings
  • Category: Cake, Cheesecake, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For carrot cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/2 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 1/3 cups pureed cooked carrots
  • 3/4 cup drained crushed pineapple

For icing:

  • 8 ounces cream cheese at room temperature
  • 1/2 cup mascarpone cheese, at room temperature
  • 4 tablespoons butter at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups nuts, toasted then chopped (optional garnish)

For cheesecake:

  • 1 pound (2 bricks Philadelphia brand) cream cheese, at room temperature
  • 1/2 cup (4 ounces) mascarpone cheese
  • 1/2 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 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 sides of pan and toothpick inserted into center of cake should come out clean.
  5. Cool 10 minutes, then remove from pans to cooling racks.
  6. Let cool completely, about 3 hours, before continuing with assembly.

To make frosting:

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

To make cheesecake:

  1. Tightly wrap outside of 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 microwave. Set aside.
  4. Using 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 roasting pan to come halfway up sides of the springform pan.
  8. Bake until cheesecake is golden and center of the cake moves just slightly when pan is shaken, about 1 hour.
  9. Transfer to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep   chilled).

To assemble:

  1. Place one cake layer on 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 cake and press chopped nuts onto sides if desired.

Notes

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

Cheesecake Filled Carrot Cake

Process shot circa 2011

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

105 comments on “Cheesecake Filled Carrot Cake”

  1. OMG! What a brilliant cake! I can’t wait for a special occasion so I have an excuse to make this!

  2. yumm!! now that’s my kind of carrot cake 🙂

  3. All I can say is “WOW”…….can’t wait to see the photo of a slice!

  4. It sounds delicious! I wonder how the taste changes after freezing (I have never frozen a single cake in my life).

  5. What’s not to love about this amazing cake…….carrot and cheesecake. YUMMMMMM!!!! looks good Lizzy so perfect.

  6. THAT IS SO GREAT!! I mean really, you have hidden the yummy cheese inside the cake instead of doing the normal just frosting…so yummy!

  7. Wow! I made a cheesecake carrot cake once but this one looks so much better than mine! I want it.

  8. Stuffed Carrot Cake??? Oh MY!! That should be illegal!! I think I’m in love!!!
    Happy New Year to you! Enjoy a safe and happy celebration to the beginning of a new and clean plate to fill.

  9. Oh my gosh, Lizzy! This is definitely to die for! I’ve always been a big fan of carrot cake, especially with the addition of pineapple, but adding marscapone and white chocolate to the filling? Sparkling! Brilliant! Wow! I’m definitely saving this. And what wonderful photos. Great way to celebrate the New Year!

  10. I like nuts, I like also adore carrots and any cake made with cheese.

    Yes Lizzy, that toasted coconuts sounds great and another one of fav ingredient too. Thumbs up for this.

  11. I’m agree with Nava,Thumb up for this cake,this cake looks amazing and delicious I love using mascarpone on this YUMMY 🙂
    Ridwan

  12. Another fabulous creation! You need an online order service, lovely cake!

  13. ohhhh that skinny and nice girl cok and bake amazing:) This look amazing if I cant be so tired I will make this now:) But I bookmarked:) have a nice day Lizzyxxx

  14. Lizzy, This cake looks so unusual…Carrot cake with a cheese cake middle…what’s not to love! It looks amazing! Happy New Year!

  15. Wow Liz! Can I have a piece for breakfast ;)? It sounds so delicious! Way to put carrot cake over the top!

  16. Can I simply say this is a brilliant recipe? Brilliant! The middle layer is just perfect sandwiched between to layers of carrot cake. Gorgeous pics too. Lizzy, you have outdone yourself! Wishing you a Happy and Prosperous New Year!!
    ~Ramona

  17. it looks so peeeerdy 🙂
    It’s interesting that I’ve never tried to make any cake with vegetables… pumpkin, carrots… never … I must try it sometimes!

  18. Ooh, love your yummy looking process photos!

  19. This is IN. SANE. A carrot cake. With cheesecake in the middle?!? Evil, evil genius. 🙂

  20. That skinny chick can bake!!! lol…love that title. Lovin’ that cake. Thanks for sharing. Jackie

  21. Carrot cake on it’s own is delicious, but then you add a cheese cake layer, and now it’s decadent.

    wishing you and your family a Happy New Year, and more wonderful creations in 2012.

  22. Hi Lizzy, There is one thing missing here. A photo of the cake sliced and for me a scoop of vanilla ice cream on the side. On my to do list for sure.

    Thanks Regina

  23. Holy crikey! This sounds like died and gone to heaven. 🙂

  24. Oh my, Liz, this is incredible. I love carrot cake. Add cheesecake and I am sold. Love this. Happy New Year, so glad to have “met” you this year!!

  25. Bookmarked and saved! Holy cow I can’t wait to make this for a friend who loves both cheesecake and carrot cake (her birthday is this spring).

  26. Yum…my husband would LOVE this! Pinning…your step-by-step instructions make this look like something I could conquer.

  27. All right Lizzy – you’re killing me softly with the mascarpone. Love carrot cake… love nuts… love cheesecake…the combination is bliss.

  28. YUM!!! This cake sounds delicious and is so…… beautiful! I am bookmarking it right now!

  29. I am so glad you don’t put the calorie count at the bottom of your recipes!

  30. omg…delicious…carrot cake with cheese…simply mindblowing !

  31. I’m not always excited by carrot cake, but you say I can have cheesecake at the same time and I say yes please!

  32. My gosh, this cake looks incredible!! And the recipe sounds divine. Lovely shots, too. I am definitely adding this to my to-do list.

  33. This cake is gorgeous! Wow. I can only imagine how delicious it was!

  34. that is a piece of art, looks fabulous to eat right up!

  35. Nothing makes carrot cake more delicious than more cream cheese-this does look amazing. I love how you showed it stacked before frosting it completely-yum! Another tasty one Liz-bravo

  36. What an awesome looking cake ,it looks too good . Have a happy new year Lizzy and looking forward to grand recipes like these 🙂 .

  37. Oh my word, Lizzy!! You have really outdone yourself here!! This is like best idea ever!

  38. What a wonderful cake and the coonut pulls it all together. I am so glad you shared this recipe with us.

  39. I love carrot cake–but this takes it to a whole new, really decadent level. Yum!

  40. Guess what I chose? I guess desserts:)

    This sounds awesome. I guess your family members having different preferences encourages more creativity. We can see that.

  41. This is amazing! Will be making this soon when I need that special dessert! lovely photos

  42. I’d love a slice of this right now. And such a clever idea layering it like this! 😀

  43. This cake looks wonderful. It’s definitely perfect for the new year. I love the cheesecake layer especially, it’s my favourite. This looks so hard to make though. I’m not so experienced with baking. I’m impressed. I’d be surprised if nobody from your family likes it. I really want to try this. Thanks for sharing

    Have a Happy New Year!

  44. This cake really looks yummy! I loved the recipe. The pictures look gorgeous!

  45. What a showstopper! This looks and sounds absolutely amazing.

  46. Oh Liz! What an absolutely fabulous idea! I love both types of cake but to have one stuffed into another is the ultimate! I would give anything to try a slice of this! : )

  47. Thank you, everyone!!! Hope it’s as good as I expect it to be 🙂

  48. OK, I love both carrot cake and cheesecake, and my family shares this opinion! I usually make a carrot cake for my husband’s birthday, but it’s in August and I would love to try this much earlier! All I can say is WOW!
    Happy New Year to you and your family and have fun with your friends:) I am sure they will be speechless and extremely grateful:)

  49. Holy Cow, does that look good! Funny, I have a dinner club that meets once a month. It is where all of us can make things that we can’t make at home…

  50. Oh wow! I thought the cauliflower gratin for FFWD was a treat- now I’m craving carrot cake and I would love a layer of cheese cake in the center thank you very much!
    Congratulations on your over the top delicious creation;-)

  51. Lovely! I love how you’ve layered it. I love cheesecake and carrot cake. Both combined into one is just perfection!

  52. WOW! I’m impressed! This cake is beautiful and sound quite tasty! You definitely met the challenge.

  53. The cake looks so tasty! I love walnuts and I loveeee chocolate so this is perfect! 😀 Happy new year!

  54. I was just commenting on Bizzy Bakes blog, and noticed the carrot cake with the cheesecake in the middle, and right away clicked on it…just had to see who posted it, and it’s you Lizzy!!!
    Imagine, having two cakes in one…so over the top incredibly yummylicious, beautiful, and genius!
    “Must have this recipe”…I said to myself, and I feel so lucky!
    Thanks my dear friend!
    xoxo

  55. And that right there is why we all love you!

  56. Liz, this is really stunning! It looks like it could come right out of a bakery – and I bet it tastes equally delicious! My best to you in the New Year!

  57. Liz, this looks really delicious! i usually make carrot cake in similar way but your combination with cream cheese frosting is to die for! Yum Yum! Buzz!

  58. Thanks so much for sharing. Now I need to plan a party

  59. Talk about a to-die-for treat! What a great idea to layer in cheesecake 🙂 Mmmmm!

  60. Oh, I would never have thought to combine the two cakes! It looks decadent and wonderful.

  61. Liz, this is amazing! So creative to combine 2 cakes and make this. Beautiful as well!
    I can’t see that my blog hop is working correctly either. Mine isn’t listed, and I know we aren’t supposed to put our own up.

  62. oh my goodness Lizzy, this cake looks stunning!!! I love cheesecake and the filling idea is just brilliant!!
    It’s been a pleasure reading and drooling over your delicious recipes this year. Can’t wait to see what you have in store for 2012!
    Happy New Year!

  63. Wow Liz. This is stunning. What an undertaking. Nothing seems to intimidate you when it comes to the kitchen! Gorgeous.

  64. Oh my goodness I almost have no words I’m soooo impressed with how amazing this dessert is. I think I’m in love. Seriously in love. 🙂

  65. I just about fell off of my chair! White chocolate and cheesecake? I am in! Now, where is the party? 😀

  66. Say it ain’t so! This looks amazing Liz!

  67. Seriously there are no words to describe how much I love this! Way to take carrot cake to a whole new level of amazing. My favorite pat is that you added white chocolate to the cheesecake just because… Happy New Year!!

  68. What a work of art! My husband baked a gorgeous carrot cake for Christmas but, wow, wow wow… I have to give him this recipe! He’ll just die!

  69. One of the best parts of carrot cake is the icing…with this brilliant cake, you can indulge in even more rich creaminess! What a fantastic way to welcome the New year! Thanks!

  70. Lizzy, I just love a great carrot cake and must try your recipe! I’ve requested to join in Group C (your group) in the SRC, so we’ll see if there’s room. Heading to Florida tomorrow for a short visit before spring semester begins. Hopefully I can catch up on reading your posts! Lots of yummy things that I’ve missed! Big hugs and Happy New Year! Roz

  71. This is amazing Lizzy…shear brilliance, and oh so gorgeous!

  72. Oh David would go crazy over this!! He is obsessed with both desserts so maybe I’ll surprise him and make this! 🙂

  73. Wow! I’ve seen this done with red velvet cake and cream cheese, but now with carrot cake!?!?! can’t wait to try it myself!

  74. Oh dang! What a brilliant marriage of treats! These are my hubs two favorite desserts, so you know I’ll have to WOW him with this!

  75. oh my, oh my, oh my…… This is too good to be true. You do make stunning dishes.

    This is being featured at Bake with Bizzy, this week. Thanks for sharing it with us.

  76. Excuse me while I pick myself up off the floor. Sweet Mother of Pearl Lizzy this is too good to be true, high five!!!!

  77. Oh wow. You have done it again! This carrot cake is stunning. I must make this for my parents, they will die! So glad you were able to participate in the Holiday Recipe Club! 😀

  78. That dessert is truly the best of both worlds. It also made the Top 5 for Sweets for a Saturday.

  79. Can I get the full recipe emailed to me? This recipe looks like best I’ve seen but the end of the sentences are chopped off and I’m missing parts.
    Thanks!

    Snocherrie@aol.com

  80. That is an amazing slice of cake! I love it that this cake can be frozen.

  81. Absolutely Spectacular! Happy Labor Day Weekend:@)

  82. I’m always amused whenever I see the word Carrot Cake cause the Western & Asian version is so different. xoxo 

  83. Oh my goodness Liz – this is one gorgeous cake! I love this combination and bet is tastes amazing!

  84. You certainly know how to make a girl (and a guy, I am sure) swoon! 😉

  85. What a winning recipe for carrot cake!

  86. What a beauty…I’ve pinned this delicious looking cake.

  87. Oh my!!I mean is this for reals? Look at those layers!
    Such a gorgeous cake.

  88. amazing cake! the perfect combination of flavors!

  89. My whole family loves carrot cake and I love this delicious filled-carrot-cake recipe! Such a unique spin on a traditional favorite. It was so darn yummy. I give this recipe rave reviews!

  90. This is my nirvana! Two of my favorite desserts rolled into one! LOVE IT!

  91. Loving all those layers! 

  92. I’m on the road, right now, but as soon as I get home, I’m making this!

    It looks so luscious and moist and I’ve been gone for four months so it will be my own personal Welcome Home present to myself!

    I think I’ll cut it in half and freeze half. 

  93. Putting a cheesecake layer in here is the most brilliant thing to have ever happened to carrot cake. More cream cheese!!!

  94. That cheesecake layer is amazing!

  95. Love this mash up of two delicious desserts! 

  96. Definitely a good one for entertaining!

  97. I can’t wait to give this a try!

  98. That cheesecake filling is simply divine, what a delicious carrot cake!

  99. This is delicious! I will prepare this evening for my partner. Thank you very much 

  100. I could only imagine how happy Grumpy would be if I made this for him. lol Two of his favorite things in one recipe!

  101. I love that you combined two favorite desserts into one gorgeous cake!

  102. Wow, this cake is really looking so awesome, thank you for sharing your blog

  103. This would be a new favorite cake in my house!

  104. Pingback: Busy Monday 333

  105. Thank you for this great cake, looks awesome ! I will bake this for my next family member’s birthday.
    Fabby

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