Strange Hybrid Cake Takes The Baking World By Storm!


This Dessert Definitely Will Blow Your Mind!

Karina has some real killer cake recipes, and this one is next on my list to make for my gal pals’ brunch. First of all, just what is this strange-looking hybrid dessert? Only two of my most favorite desserts in the world:  carrot cake and cheesecake, all stacked up together in one clever package.

You know that cream cheese frosting that normally tops off a carrot cake? That one that you just cannot resist taking a swipe of with your finger? Well, picture that on steroids and you will be getting the idea of the flavors, and textures, combined in this dessert. And that frosting? Yep, it’s still there, slathered on top of the cheesecake layer. My eyes are rolling back in my head at the mere thought of it!

With the combination of the carrot cake and the cheesecake layers in this spectacular dessert, you get a finished product that is both light and fluffy and super dense and moist, all at the same time. I have never known a dessert to be capable of possessing both of these qualities, simultaneously.

You might think that the inclusion of the frosting is a bit of overkill, but go ahead and include it anyway. There is enough difference between the light lemony taste of the cheesecake and the creaminess of the frosting to make it noteworthy.


Quick Tip:  Since this dessert is so decadent already, the garnish doesn’t need to be flamboyant. A simple ring of chopped nuts around the outer edge of the top would make a nice presentation. To do it, invert a lightweight plastic bowl on top of the icing right in the center of the cake. Now sprinkle the nuts between the edge of the bowl and the edge of the cake. Slip a knife under the edge of the bowl and carefully lift it up, smoothing out any damaged icing.

Cake Recipes and image courtesy of Karina at Café Delites

By | 2017-12-18T18:50:43+00:00 August 7th, 2017|001, Dessert|9 Comments


  1. Aunt Betty's September 8, 2017 at 2:18 pm - Reply

    Hi Nee, you could highlight just the ingredients and instructions, copy and paste them into Word and print from there. 🙂

  2. Joy Ferrenburg January 6, 2018 at 6:57 pm - Reply

    great sounding cake. going to try it.

  3. Gay Johnson January 8, 2018 at 12:11 am - Reply

    I haven’t decided about trying the cake yet but I like the hint for applying the nut ring around the edge. That could probably be used several ways..

  4. Carrie Warkentin January 14, 2018 at 12:38 am - Reply

    I see that you’ve given 2 different options for ingredients. What I call normal or more healthful version. Which makes a better tasting cake? I normally dont go for healthy options when it comes to baking, lol! I go full or nothing but if the healthier version is better I’m willing to try it. Plus why the added yogurt in the frosting? I’ve got a basic confectioners sugar butter vanilla and cream cheese recipe that I use. Could that be used instead? Thx ?

  5. Kimberly Becker January 15, 2018 at 4:34 am - Reply

    When do you take the cake out of the springform pan? Immediately? After cooling for an hour? After refrigerating for 6 hours?

    • Aunt Betty's January 16, 2018 at 6:23 am - Reply

      Hi Kimberly! I would cool and then refrigerate the cake in the springform pan, and only take it out of the pan when ready to serve (or when adding the optional frosting). 🙂

  6. Jennifer January 24, 2018 at 12:23 pm - Reply

    What happened to the remaining 1/3 of the cheesecake batter?

    • Aunt Betty's January 30, 2018 at 1:20 pm - Reply

      Hi Jennifer! Please follow the recipe instructions for assembling the cake; first, half the carrot cake batter, then 1/3 cheesecake batter, then the remaining carrot cake batter, and finally the remaining cheesecake batter. 🙂

  7. Marilyn Hogan February 7, 2018 at 8:49 am - Reply

    I think I would like crushed nuts sprinkled over the top, (perhaps salted peanuts crushed) I think I’d try that instead of nuts around the edge. JMO of course

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