It occurred to me the other day that I haven’t given you a fabulous dessert to make for Easter Sunday!  And it also occurred to me that I haven’t shared a new cheesecake cake in quite some time, so… it’s time.  This cake has been in my head for a LONG time.  Every time Easter rolls around, I think… man, I should make a carrot cake cheesecake cake, but then I never do it.  But guess what?  I did it!   My oh-so-fabulous in-laws were visiting us last weekend, and I baked-up this cake for their last night here.  It was a big hit.  My father-in-law said things like, “This cake should be in your next book– it’s so good!”  I have to admit that I really enjoyed it too.

How to make a Carrot Cake Cheesecake Cake:

First things first:  You must always bake your cakes with these BAKE EVEN STRIPS wrapped around the pan.  They make sure that your cakes bake FLAT and not mounded… which is what you want when you are baking a cake.  They are among the best things I have ever purchased!!!  All you have to do is soak them in water for a little while, and then you wrap them around the pans and use the velcro to fasten them.  They really work in keeping a cake top flat.  I love them!

The process:  

Put one layer of cake on a serving platter.  Frost it a little bit.  Then add a layer of cheesecake. The cheesecake layer you’re adding will be frozen, so it will be easy to handle.  Frost the top of the cheesecake a little bit.  Then add the second layer of carrot cake. Then frost the whole cake.  I find it easiest to put a large pile of frosting on the top, then use a large ICING SPATULA to spread the frosting over the top and down the sides.

Just add simple swirl with your icing spatula on top, and that’s it!  If you’re into piping frosting, you can do something more fancy if you want.

I like to add some simple carrot decorations, but that’s completely optional of course.  I just take a little of the frosting and color it orange.  Then I use a piping bag with a small tip to drizzle some “carrots” onto the sides.  You can use green gel from the store to make haphazard carrot stems.

Cut into this baby and check out the inside:  a nice layer of CHEESECAKE in the middle makes the cake 99.8% better than regular carrot cake.

I actually prefer to chill the cake for at least a couple of hours before slicing.  It gives the cake a chance to really stick together and solidify enough to slice nice pieces for serving.   And I fully recommend making it ahead too.  Like make it one day, refrigerate it, and serve it the next day. This cake is MAJOR.  “Major” means that it’s awesome, and delicious and a nice, impressive dessert for Easter.  I hope you love it as much as I do!

Here are a few more carrot cake creations you might like to try:

Carrot Cake Cookies with Cream Cheese Frosting Mini Carrot Cake Cheesecakes with Cream Cheese Icing Gingered Carrot Cake Carrot Cake Cupcakes Chocolate Chip Carrot Cake Carrot Cake