I am a big carrot cake fan. I also love cheesecake. So why not marry the two? Are you with me? Oh yeah. Married two of my favorite desserts for Easter and it was oh.so.good! Carrot Cheesecake layered cake is a new favorite here!
I would suggest making this when you have people to share it with, because it is alot of cake. Or not. I am wishing I had more leftovers right now, so maybe it is better not to share 😉
I froze the layers before stacking it. I actually made the cakes on the Tuesday before Easter, and then just assembled it on Easter Sunday. So this can be made ahead and assembled when ready. It is actually REALLY good with the Cheesecake later still a little frozen – it is like a cheesecake ice cream layer then – YUM!
When I made the cheesecake, I thought it looked really thin. However, once stacked, it looked perfect with the Carrot cakes. So if it looks thin when you get it out of the oven, don’t worry. It is fine!
I used my favorite Carrot Cake Recipe and my Cream cheese Frosting recipe to make this delectable treat… Arg… Just writing about it makes me want to run downstairs and make another one…
Use my Baking flat cakes method to get your carrot cake layers even and flat!
Ingredients:
Carrot Cake Layer
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1 1/2 cups granulated sugar
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1/2 cup vegetable oil
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1/2 cup applesauce (if you don’t like applesauce in recipes, use another 1/2 cup oil instead!)
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3 eggs
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2 cups flour
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2 tsp cinnamon
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1 tsp baking soda
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1 tsp vanilla
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1/2 tsp salt
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3 cups shredded carrots (5 medium)
Cheesecake
- 2 8oz packages of cream cheese, softened
- 1 cup sugar
- 1/4 tsp salt
- 2 eggs
- 1/4 cup sour cream
- 1/3 cup heavy cream
Cream Cheese Frosting
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8oz cream cheese – I used 1/3 less fat
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1/4 cup Butter – softened
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2-3 tsp milk
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1 tsp vanilla
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4 cups powdered sugar
Directions
Carrot Cake: