Carrot Cheesecake Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper and lightly grease the sides.

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt until evenly combined.

In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the grated carrots, chopped nuts (if using), and raisins (if using). Do not overmix.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (for 9-inch pans; add 3–5 minutes for 8-inch pans). Remove from oven and let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

While the cake batter is baking, prepare the cheesecake layer: Preheat oven to 325°F (160°C) if you plan to bake the cheesecake layer separately. If you will bake a single-layer cheesecake disk to sandwich between cake layers, you can bake it in a small springform pan.

In a medium bowl, beat the room-temperature cream cheese with a handheld mixer or stand mixer on medium speed until smooth and no lumps remain (about 2 minutes).

Add the granulated sugar and beat until combined and smooth. Add the egg, vanilla extract, and lemon zest (if using) and beat until fully incorporated. Scrape down the bowl to ensure even mixing.

If baking a separate cheesecake layer: pour the cheesecake batter into an 8-inch springform pan lined with parchment and bake at 325°F (160°C) for 25–30 minutes, or until the center is just set (it will still have a slight wobble). Remove and cool completely, then chill in the refrigerator for at least 2 hours to firm up before assembly.

If creating a 'no-bake' ripple or marbled insert: you can reserve about 1 cup of cake batter and dollop cheesecake batter into it, then gently swirl and bake together in one pan following the cake bake time—ensure the cheesecake portion reaches a safe set (center not liquid).

With the cake and cheesecake layers fully cooled, prepare the frosting: In a large bowl, beat the 8 oz cream cheese and unsalted butter on medium speed until very smooth and fluffy, about 2–3 minutes.

Gradually add the sifted confectioners' sugar, about 1 cup at a time, beating on low speed after each addition until incorporated, then increase speed to medium and beat until smooth. Add the vanilla extract and salt and beat for another 30–60 seconds until fluffy. Taste and adjust sweetness or salt as needed.

If the frosting is too soft to crumb-coat, chill for 15–20 minutes, then re-whip briefly before using.

Level the cooled cake layers with a serrated knife or cake leveler if domed. If you baked a separate cheesecake disk, trim it if needed so it matches the cake diameter.

Place the first cake layer on a serving plate or cake board. If using a cheesecake layer, place the chilled cheesecake disk on top of this first cake layer. If not, spread a thin layer of frosting or some cheesecake batter-swirl as desired.

Spread a generous layer (about 1 cup) of cream cheese frosting over the cheesecake or first cake layer. Top with the second cake layer and press gently to adhere.

Apply a thin crumb coat of frosting over the entire cake to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Finish frosting the top and sides with the remaining frosting, smoothing with an offset spatula. Sprinkle the chopped toasted walnuts or pecans around the sides or on top and add grated carrot or carrot ribbons for garnish. Dust lightly with ground cinnamon if desired.

Chill the assembled cake for at least 1 hour before slicing to make cleaner cuts. Bring to room temperature for 15–20 minutes before serving for best texture.