Three Layer Carrot/Cheesecake Cake

Well, here it is folks..the moment you’ve all been waiting for!

ImageWell, maybe not all of you..but at least some of you…right?

This cake may look hard, but it is so not hard. Is it time consuming? Yes. Is it worth it in the end? You better believe it!

The original recipe was found here, and she also had other flavors of cake with the cheesecake as well. You can really put any sort of cake with the cheesecake layer in the middle. I chose carrot. And since I have the wonderful KitchenAid Shredder Attachment, I love shredding carrots (and just about anything else!)

I also made the cakes a day ahead of time with the cheesecake. Then the next day all I had to do was assemble and decorate!

So without further ado, I present to you my Three Layer Carrot/Cheesecake Cake!

Old-Fashioned Carrot Cake  (from my Taste of Home Cookbook)

4 eggs

2 cups sugar

1 cup vegetable oil or applesauce (I used applesauce)

2 cups all-purpose flour (I usually use a mix of white and whole wheat, if I have both)

2 tsp cinnamon (you may add another teaspoon if you really like the cinnamon taste)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

2 cups grated carrots

In large mixing bowl, combine the eggs, sugar and oil/applesauce. Add in flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in carrots. (really, could it get any easier than this?)

Note: I’ve found that it’s not good to over stir your ingredients. The cake tends to be more dense, instead of light and fluffy.

Pour the batter into two greased and floured 9-in. round baking pans. Bake at 350* for 35-40 minutes or until a toothpick inserted near the center comes out clean. (yup, I still use the ‘ol toothpick trick!)

Cool for 10 minutes before removing from pans to cool on wire racks to cook completely.

Cheesecake Layer  (adapted from Erin’s Food Files)

1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream (I used plain nonfat Greek Yogurt)

Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream/greek yogurt.

Cut parchment paper in a circle and line the bottom of a 9-in. springform pan. Pour in filling. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.


Place the bottom layer of cake on cake stand. Remove cheesecake from freezer and unwrap. Remove bottom of springform pan and parchment paper from bottom of cheesecake. Place cheesecake layer on top of the bottom layer of cake. If the cheesecake is wider than the cake, let sit for about 10 mintues until just soft enough to cut the excess off. (Cutting the excess off was probably the most challenging part for me, but then you have extra’s that you get to eat right away!) Place top layer of cake on top of the cheesecake.

Voila! You did it! Way to go!

Now you can either chose to eat it right Or, crumb coat and frost it!

I do not have a specific recipe for frosting. I did make cream cheese frosting to use as a crumb coat, but just threw some stuff together in my mixer and kept adding more powdered sugar until it tasted and looked right. You could also use a buttercream frosting, or fondant like I did.


3 thoughts on “Three Layer Carrot/Cheesecake Cake

  1. Pingback: Velvety Goodness « Beth's Blue Plate Special

  2. Pingback: Carrots in my cake « Beth's Blue Plate Special

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