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carrot cake
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Ultimate Carrot Cake

Once you try this carrot cake you will never be satisfied with ordinary carrot cake from a restaurant. This can be made with or without the cheesecake layer, but believe me, it is worth the effort!
Cook Time1 hour
Course: Dessert
Keyword: cake, carrots, dessert, recipe
Servings: 12 people

Ingredients

For the Carrot Cake

  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour sifted
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp vanilla
  • 4 eggs
  • 1 1/4 cup vegetable oil or other flavorless oil like sunflower oil
  • 1 can crushed pineapple small can
  • 4 cups shredded carrots
  • 1 cup chopped walnuts optional

For the Cheesecake layer (optional but worth it!)

  • 16 oz cream cheese 2 packages
  • 1 cup sugar
  • 1/4 tsp kosher salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream

For the Cream Cheese Frosting

  • 8 oz cream cheese 1 package
  • 1/2 cup butter
  • 1 tsp vanilla
  • 4 cups powdered sugar
  • 1/8 tsp kosher salt
  • 1/4 cup heavy whipping cream

Instructions

Cheesecake layer

  • Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
  • Preheat oven to 325 degrees. Add 1 inch of water to a large roasting pan. Place it on the lowest rack of the oven! Allow it to preheat in the oven.
  • Prepare 9-inch springform pan by lining the bottom with parchment paper.
    prepared spring pan
  • Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes).
  • Pour into prepared 9-inch springform pan. Place pan in center of oven, on a rack just above the water bath. Bake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
    mini-cheesecakes
  • When cooled, remove cheesecake from the  sringform pan and place into the freezer for several hours or overnight.
    mini-cheesecakes

For the Carrot Cake

  • Preheat oven to 350 degrees. Grease and flour the bottom and sides of 2 9 inch cake pans.
  • Place all ingredients except carrots and walnuts in a large bowl. mix with hand mixer until just combined. do not overmix.
  • add shredded carrots and walnuts. Mix by hand with rubber scraper.
    shredded carrots
  • Divide batter evenly into two 9 inch round cake pans. Bake on center rack of oven for approximately 30 minutes. Cake will be spongy and coming away from edge of pans.
    un-baked carrot cakes
  • set aside on cooling racks until completely cooled
    cooling carrot cakes

For Cream Cheese Frosting

  • Beat cream cheese and butter until smooth, approximately 3 minutes.
  • Add powdered sugar, vanilla and salt. beat until incorporated.
  • Add heavy cream a little at a time to lighten the frosting and achieve desired consistency.

Assembly

  • Start with one cake as bottom layer. Add a small amount of frosting to "glue" the layer of cheesecake in the middle.
    carrot cake assembly
  • Add cheesecake layer and top again with a small amount of frosting to "glue" the top cake layer.
    carrot cake assembly 2
  • Finish with the top layer of cake. Add frosting to sides and top of assembled cake. Decorate with some extra chopped walnuts if desired.
    carrot cake