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Cheesecake Layered Carrot Cake Recipe. Scrumptiously creamy and rich, a silky smooth cheesecake is sandwiched between two flavorful carrot cake layers then smothered with cream cheese frosting. This is the ultimate celebratory cake!

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Layered Cake


You don’t have to choose between a slice of cheesecake or a slice of carrot cake. Now you can have two in one! I layered a creamy vanilla cheesecake between two carrot cake layers.

The Carrot Cake recipe I use is super moist. I’ve been using it for years. In fact, it’s so good I don’t want to tweak or change it in any way. It’s soft, moist, just sweet enough. My secret is grating the carrots and coconut finely. 

Furthermore, for the cheesecake, you can make a vanilla cheesecake from scratch or purchase one. Typically, you can find a good vanilla cheesecake at almost any grocery store.

I always prefer pure vanilla extract and I use it for this cream cheese frosting. Pure vanilla really tastes better. However, if you want the frosting to be white you’ll need to use clear vanilla. (Using traditional vanilla, pure or extract, will give it a cream/off-white color.) I haven’t been able to find clear and pure vanilla. 

You can grate the carrots or chop them in a food processor like I do. I leave them about the size of a peppercorn. If you grate them, grate them using the smaller side.

Cheesecake Carrot Cake


As stated, you have two options for the cheesecake layer. You can make one or buy one. I have included this traditional cheesecake recipe if you choose to make it. You can make the full recipe in two 8-inch springform pans or half the recipe and make one 8-inch cheesecake (or whatever size your cake layer is).

However, if you choose to buy a cheesecake, look for one that has a thin crust and is about the same thickness as your cake layers. Whether you bake or buy, get it the same size as your cake layers.

Cheesecake Carrot Cake


I have previously shared with you my

  1. Carrot Cake Poke Cake 
  2. Pineapple Upside Down Carrot Cake
  3. Carrot Cake Pancakes
  4. Carrot Pound Cake
  5. Healthy No-bake Carrot Cake Bars
  6. Carrot Cake Cinnamon Rolls
  7. You can also find great recipes at Recipe Index

You may also like these recipes. Click on the photo for the recipe.

Cake Recipe.


Let’s be honest, Cream Cheese Frosting is the best thing about cake is the frosting especially if it’s cream cheese frosting.


Because this cake is so rich, you may want to serve smaller slices than normal. I also find that it doesn’t need ice cream or whipped cream, it’s perfect as is.


Yes. Wrap it tightly with plastic wrap and then foil. Freeze it for no longer than one month for the best quality. Thaw it in the fridge overnight.


If you love to bake or know someone who does, I wrote a post of great gift ideas for bakers.

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.


Cheesecake Layered Carrot Cake


Silky smooth cheesecake is sandwiched between two flavorful carrot cake layers then smothered with cream cheese frosting
Author: Paula
5 from 6 votes
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Prep Time: 30 minutes
Cook Time: 45 minutes
chilling: 8 hours
Servings: 14 servings
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  • 2 cups  all-purpose flour
  • 2  teaspoons baking soda
  • 2  teaspoons ground cinnamon
  • ½ teaspoon salt


  • 3 large eggs  at room temperature
  • 2 cups granulated sugar
  • ¾ cups  vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons  vanilla extract


  • 2 cups carrots grated finely, about 3 large carrots
  • 8 ounces pineapple crushed and drained
  • 3 and ½ ounces coconut sweetened, flaked
  • 1 cup pecans chopped & lightly toasted, or walnuts


  • 16 ounces cream cheese  at room temperature
  • ½ cup unsalted butter  at room temperature
  • 4 to 5 cups powdered sugar sfted then measured
  • teaspoons  vanilla extract use clear vanilla if you want white icing
  • additional chopped pecans for decorating  if desired, or walnuts


  • I purchased an 8-inch cheesecake




    • Preheat the oven to 350 degrees.
    • Spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper. Then spray the paper with cooking spray. Set pans aside. (You'll need to use the same size cake pans as a cheesecake pan so they'll line up. So if you have an 8-inch springform pan use 8-inch cake pans.)
    • Whisk the flour, baking soda, cinnamon, and salt together in a small mixing bowl.


    • Beat the eggs, sugar, oil, buttermilk, and vanilla together in the bowl of your electric mixer. Stir dry ingredients into wet ingredients until just combined.


    • Mix in carrots and coconut, then gently fold in pecan until evenly distributed.
    • Divide between prepared pans and smooth the tops with a spatula.
    • Bake for 30 to 33 minutes (a couple of minutes longer for 8-inch pans), until a cake tester inserted into the center of the cake, comes out clean.
    • Cool in pans for 10 minutes before removing to a wire rack to cool completely.


    • Place cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until cream cheese is light and fluffy, about 3 minutes.
    • Add butter and beat until mixture is completely smooth, 2 to 3 minutes more.
    • With mixer set to low, gradually beat in 4 cups of powdered sugar.
    • Beat in vanilla and salt, then beat frosting on high speed until very fluffy, 2 to 3 minutes. If frosting is too thin you can add additional powdered sugar as necessary.


    • Once cake and cheesecake have cooled completely, carefully transfer one carrot cake layer to a cake stand plate or serving platter. (I didn't frost between the cheesecake and carrot cake but you can if you want.)
    • Carefully sit the cheesecake on the carrot cake. Then place the last carrot cake layer on the cheesecake. Trim the edges if needed to even them with the carrot cake layers. Make sure it's level and secure. If needed, you can punch 2 or 3 long skewers down through the layers.
    • Apply frosting to the top and around the sides of the cake. Alternately, you may cover the cake sides completely or run a straight edge spatula against the surface of the cake for a semi-naked look. (I covered my cake fully.)
    • Keep cake refrigerated.


    Calories: 655kcal | Carbohydrates: 97g | Protein: 8g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 425mg | Potassium: 252mg | Fiber: 3g | Sugar: 67g | Vitamin A: 3787IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg
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    1. This looks wonderful. I would love to make it.
      You said you would include a recipe for the cheesecake layer…..I cannot find it. Can you please help?

    2. 5 stars
      Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    5 from 6 votes (3 ratings without comment)

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    Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!