Why You’ll Love This Recipe
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Decadent combo: Combines the best of carrot cake and cheesecake.
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Moist and flavorful: Spiced carrot cake with a smooth, creamy center.
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Impressive presentation: Perfect for special occasions or gatherings.
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Balanced sweetness: Cream cheese frosting ties all flavors together.
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Make ahead: Can be baked and assembled in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the carrot cake:
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All-purpose flour
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Baking soda
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Baking powder
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Ground cinnamon
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Ground nutmeg
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Salt
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Granulated sugar
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Brown sugar
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Eggs
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Vegetable oil
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Vanilla extract
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Grated carrots
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Chopped walnuts or pecans (optional)
For the cheesecake filling:
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Cream cheese (softened)
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Granulated sugar
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Egg
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Vanilla extract
For the frosting:
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Cream cheese (softened)
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Unsalted butter (softened)
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Powdered sugar
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Vanilla extract
Directions
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Prepare carrot cake batter: In a bowl, whisk dry ingredients. In another, beat sugars, eggs, oil, and vanilla. Combine wet and dry, then fold in grated carrots and nuts.
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Make cheesecake filling: Beat cream cheese and sugar until smooth. Add egg and vanilla, mix until combined.
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Bake first layer: Pour half the carrot cake batter into a greased pan and bake at 350°F (175°C) for about 20 minutes until partially set.
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Add cheesecake layer: Carefully pour cheesecake filling over the partially baked carrot cake layer.
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Top with remaining batter: Spoon the remaining carrot cake batter over the cheesecake layer, spreading gently.
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Bake entire cake: Bake for another 40-45 minutes until a toothpick inserted near the edges comes out clean.
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Cool: Let cake cool completely before frosting.
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Prepare frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth.
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Frost cake: Spread frosting over cooled cake.
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Serve: Slice and enjoy!
Servings and Timing
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Servings: 12
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Prep Time: 30 minutes
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Cook Time: 60-70 minutes
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Cooling and frosting: 1 hour
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Total Time: Approximately 2.5 hours
Variations
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Add pineapple: Mix crushed pineapple into the carrot cake batter.
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Nut-free: Omit nuts or substitute with seeds.
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Spices: Add ginger or cloves for extra warmth.
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Gluten-free: Use a gluten-free flour blend.
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Decorations: Garnish with toasted nuts or edible flowers.
Storage/Reheating
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Storage: Refrigerate covered for up to 4 days.
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Freezing: Freeze unfrosted cake wrapped tightly for up to 2 months; thaw before frosting.
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Reheating: Serve chilled or at room temperature; avoid heating.
FAQs
Can I make this cake ahead of time?
Yes, bake and frost a day before serving.
How do I prevent the cheesecake from cracking?
Bake at moderate temperature and avoid overmixing.
Can I use store-bought frosting?
Homemade frosting is best, but store-bought cream cheese frosting works.
Is this cake very sweet?
Balanced sweetness with a creamy tang from the cheesecake.
Can I use frozen carrots?
Thaw and drain before adding to batter.
How thick is the cheesecake layer?
About 1/2 inch thick for a creamy center.
Can I make cupcakes instead?
Yes, layer batter and cheesecake filling in muffin tins.
How do I store leftovers?
Wrap tightly and refrigerate.
Can I omit nuts?
Yes, cake will still be delicious.
Is this recipe kid-friendly?
Yes, the flavors appeal to all ages.
Conclusion
Cheesecake Stuffed Carrot Cake is a luscious, show-stopping dessert that perfectly marries moist spiced carrot cake with creamy cheesecake. Its impressive layers and delightful flavors make it a memorable treat for any celebration or special occasion.
Cheesecake Stuffed Carrot Cake
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Total Time: 2.5 hours
- Yield: Servings: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cheesecake Stuffed Carrot Cake is a moist, spiced carrot cake filled with a smooth, creamy cheesecake layer inside. Finished with rich cream cheese frosting, this decadent dessert offers a perfect balance of textures and flavors, ideal for special occasions or any indulgent treat.
Ingredients
For the carrot cake:
-
All-purpose flour
-
Baking soda
-
Baking powder
-
Ground cinnamon
-
Ground nutmeg
-
Salt
-
Granulated sugar
-
Brown sugar
-
Eggs
-
Vegetable oil
-
Vanilla extract
-
Grated carrots
-
Chopped walnuts or pecans (optional)
For the cheesecake filling:
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Cream cheese (softened)
-
Granulated sugar
-
Egg
-
Vanilla extract
For the frosting:
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Cream cheese (softened)
-
Unsalted butter (softened)
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Powdered sugar
- Vanilla extract
Instructions
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Prepare carrot cake batter: Whisk dry ingredients in a bowl. In another, beat sugars, eggs, oil, and vanilla. Combine wet and dry, then fold in grated carrots and nuts.
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Make cheesecake filling: Beat cream cheese and sugar until smooth. Add egg and vanilla; mix until combined.
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Bake first layer: Pour half the carrot cake batter into a greased pan. Bake at 350°F (175°C) for about 20 minutes until partially set.
-
Add cheesecake layer: Carefully pour cheesecake filling over the partially baked carrot cake layer.
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Top with remaining batter: Spoon remaining carrot cake batter over cheesecake filling, spreading gently.
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Bake entire cake: Bake for 40-45 minutes until a toothpick near edges comes out clean.
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Cool: Let cake cool completely.
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Prepare frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until smooth.
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Frost cake: Spread frosting evenly over cooled cake.
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Serve: Slice and enjoy.
Notes
Add crushed pineapple for extra moisture and flavor.Omit nuts for a nut-free version or substitute with seeds.Boost spices with ginger or cloves for warmth.Use gluten-free flour blend to make gluten-free.Garnish with toasted nuts or edible flowers for presentation.
