Carrot Cheesecake Cake Recipe For Easter Day 2024

This Carrot Cheesecake Cake is delicious! This amazing dessert has two baked carrot cake layers and a creamy cheesecake layer!


FOR THE CHEESECAKE LAYER – ▢16 oz Cream Cheese, softened.Softened. (We used two 8 oz packages, full fat) – ▢1 cup (200g) sugar – ▢¼ teaspoon salt – ▢3 eggs room temperature – ▢3 Tablespoons (23g) All Purpose Flour – ▢¾ cup (182g) Sour Cream (full fat) – ▢1 teaspoon Vanilla Extract FOR THE CARROT CAKE LAYERS – ▢2 ½ cups (325g) all purpose flour – ▢1 ½ (7g) teaspoons baking soda – ▢1 ¼ (6g) teaspoons baking powder – ▢2 (5g) teaspoons ground cinnamon – ▢½ teaspoon salt – ▢2 cups (400g) sugar – ▢4 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.) – ▢1 cup (218g) vegetable oil – ▢1 teaspoon vanilla extract

– ▢2 cups (180g) grated (small pieces) carrots (preferably not pre-shredded carrots, they are too dry) – ▢¾ cup (92g) chopped pecan – ▢¾ cup (50g) coconut (optional)( we used  Baker's Angel Flake sweetened coconut) – ▢8 oz crushed pineapple, put in a strainer and let the liquid drain off. I press with a fork to remove not all, but a bit more liquid. FOR THE CREAM CHEESE FROSTING – ▢2 sticks (226g) unsalted butter, softened – ▢16 oz cream cheese (total weight 452g),softened (We use two 8 oz packages, full fat) – ▢2 teaspoons (8g) vanilla extract – ▢½ teaspoon (2g) salt – ▢6 to 6 ½ cups (690g to 747g) powdered sugar Adjust up or down to your liking.

To create a water bath, place a 9x13 pan with 1 inch of water on a rack in the bottom ⅔ of the oven. Under your cheesecake standPreheat oven to 300°F.Place a 9-inch spring form pan parchment circle.

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In basin, smooth softened cream cheese.Slowly mix flour, salt, and sugar.Add sour cream and vanilla. Slowly mix for smooth integration. Add eggs one by one. Blend well.

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Place cheesecake batter in a parchment-lined springform pan above water on a rack.Bake 45 minutes. This should set the cheesecake, but it may wobble.

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Leave cheesecake in oven for 30 minutes with door slightly open after turning off. Avoids cake cracking when cooling.Let cheesecake cool on the counter. Wrap the pan in foil and freeze 2-3 hours. Keep cake in fridge overnight or 5-6 hours.

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To Layer Carrot Cake Preheat oven to 350.For easy removal, wrap two 9-inch round pans in wax or parchment paper, shortening, and flour.…Need carrot cake stick paper.

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Stir flour, baking soda, powder, cinnamon, and salt for 30 seconds. Set aside.Mix 2 cups sugar, 4 eggs, 1 cup oil, and 1 tsp. vanilla in a bowl. Mix 2–3 minutes on medium speed until smooth and light-colored.

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Mix flour with a spoon, then add carrots, pecans, crushed pineapple, and coconut.Bake 35–40 minutes at 350 degrees until a toothpick inserted in the centre comes out clean. Don't open the oven door or touch the cake until almost done to avoid sinking.

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Makes 6 ½ cups batterPut cake layers on a wire rack after 10 minutes. Cool thoroughly before assembling and decorating the cake.Put butter slices in basin. Soften butter by beating low-to-medium.

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Low to medium speed, beat softened cream cheese into butter. A hand mixer softens cream cheese. Add vanilla. Mix powdered sugar slowly. Protect the bowl from powdered sugar with a towel.

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Increase speed and beat till fluffy. Do not overbeat to avoid softening. Mush hardens briefly in freezer. Excellent cool pipes. Cool and soften before use instead of heating.

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Also See

Pineapple Cake Recipe For Easter Day 2024