Carrot Praline Cheesecake Cake
Be the first to reviewThis Carrot Praline Cheesecake Cake pairs plush carrot cake with glossy brown sugar-pecan filling and a bright, tangy cheesecake frosting.
The frosting dam supports the soft layers and keeps the praline filling in place while the cake is stacked. Once the first slice is removed, the caramel begins to move through the tender carrot cake and toasted pecans bring a buttery crunch to every layer.
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The Next Cake for My Cheesecake Frosting
I thought of this cake soon after I finalized my cheesecake frosting, when I was still asking myself what else would taste heavenly with it. Carrot cake has been one of my favorites since I was growing up, so it did not take long to land here.
Anything carrot paired with caramel and a little crunch feels especially cozy to me. The brown sugar-pecan praline brings both, and the silky cheesecake frosting gives the warm spices exactly the bright, creamy contrast I wanted.
Ingredient notes
Key ingredients
Very finely grated carrots
Finely grated carrots disappear into the crumb as the cake bakes, spreading their moisture and flavor evenly through every layer.
Crushed pineapple and yogurt
Lightly drained pineapple and plain unsweetened yogurt keep the carrot cake layers moist. Use the Greek-style yogurt listed in the recipe for its thicker consistency.
Toasted pecans
Toasting the pecans before adding them to the caramel deepens their flavor and preserves a little crunch inside the soft cake.
Nutritional yeast, miso, and lemon juice
These ingredients build the savory depth and cultured tang that make the frosting taste like cheesecake rather than a standard cream cheese frosting.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
King Arthur Unbleached Cake Flour
I use King Arthur Unbleached Cake Flour for this recipe.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
Testing notes
Why this works
Grate the carrots very finely
Use the fine side of a box grater and weigh the carrots after grating. Keep their natural moisture; do not squeeze or drain them.
Chill the praline before stacking
The brown sugar-pecan filling thickens considerably as it cools. Refrigerate it until it is firm enough to spoon and spread without flowing over the frosting dam.
Build a tall frosting dam
Pipe a complete, sturdy ring around each cake layer. Keep the praline below the top edge so the next layer rests on frosting instead of the softer filling.
Keep the frosting cool
The cheesecake frosting is at its easiest to pipe and spread after chilling. If it softens while you assemble the cake, return it to the refrigerator until it firms again.
Step by step
How It All Comes Together
Step 1
Start with cold cake and firm frosting
Set the first chilled carrot cake layer on the cake board and spread a thin, even layer of cold cheesecake frosting over the top. Keeping every component cool makes this soft cake much easier to stack.
Spread a thin layer of cheesecake frosting over the chilled carrot cake. Step 2
Pipe a sturdy frosting dam
Pipe a complete ring of frosting around the outside edge. Make the dam tall enough to hold the praline so the next cake layer rests on frosting instead of the softer filling.
Pipe a complete, sturdy dam before adding the praline. Step 3
Add the chilled pecan praline
Spoon the completely cooled praline inside the dam and spread it into an even layer, keeping it below the top edge. Repeat the frosting and praline layers before adding the final cake round.
Keep the chilled praline below the top of the frosting dam. 
Repeat the frosting and praline layers before adding the final cake round. Step 4
Frost and chill the stacked cake
Cover the top and sides with the remaining cheesecake frosting. Refrigerate the finished cake for at least 30 minutes so the layers settle and the first slice comes out cleanly.
Finish the outside with the remaining silky cheesecake frosting. The finished cake keeps the pecan praline visible across the top. Step 5
Slice while chilled
Cut the cake while it is cold for the cleanest layers, then let each slice rest for 15-20 minutes before serving. The cake softens and the praline loosens as it sits.
The first cut releases the praline filling through all three carrot cake layers. 
The toasted pecans bring buttery crunch to the glossy caramel filling. 
Every slice has plush carrot cake, tangy frosting, and generous pecan praline.
From Instagram
Watch the reel
Watch the spiced carrot cake, cheesecake frosting, and brown sugar-pecan praline come together layer by layer.
Open the reelSmall things that matter
Tips for the best cake
Lightly drain the crushed pineapple without squeezing it dry, then weigh it. Blend after weighing if you prefer it smooth.
Fold the batter only until the dry ingredients disappear so the cake stays tender.
Toast and cool the pecans before stirring them into the caramel.
Cool the praline completely before deciding whether it is thick enough to layer.
Wrap and chill the cake layers before assembly so they stay stable under the filling.
Troubleshooting
If This Happens
The praline is running past the frosting dam
It is probably still too warm or the dam is too low. Chill the praline until it is thick enough to spoon, pipe a complete sturdy ring, and keep the filling below its top edge.
The cheesecake frosting feels too soft to pipe
Return it to the refrigerator until it is firm and spreadable. Soft frosting cannot support the praline and cake layers as reliably as cold frosting can.
The cake layers are shifting
Chill the cake, frosting, and praline before continuing. Make sure each new layer rests on the frosting dam rather than directly on the softer filling.
The carrot cake feels heavy
Use very finely grated carrots, lightly drain the pineapple, and fold only until the dry ingredients disappear. Large carrot pieces, excess pineapple liquid, or overmixing can weigh down the crumb.
Before you slice
Texture and serving notes
Slice the cake while chilled for the cleanest layers.
Let individual slices rest at room temperature for 15-20 minutes before serving so the cake softens and the praline loosens slightly.
Keep it good
Storage
Fridge
Store the assembled cake in an airtight container in the refrigerator for up to 5 days.
Fridge
Keep any extra praline filling covered and refrigerated separately.
Recipe FAQ
Questions that come up
What makes this a praline carrot cake?
The filling combines brown sugar caramel with plenty of toasted pecans, giving the cake the buttery caramel flavor and nutty crunch associated with pecan praline.
Why does the cheesecake frosting use nutritional yeast and miso?
They are intentional flavor builders. Nutritional yeast and mild miso add savory depth, while lemon juice contributes the cultured tang that helps the frosting taste more like cheesecake.
Can I use real cream cheese?
I developed and tested this frosting with non-dairy cream cheese as part of my Non-Dairy Cheesecake Recipes series. I have not tested it with dairy cream cheese, so I cannot promise the same flavor, texture, or stability. Cream cheese also varies considerably by brand, which can affect how firmly the frosting sets.
Can I make the praline filling ahead of time?
Yes. Make the filling, cool it completely, and refrigerate it in an airtight container until you are ready to assemble the cake. Let it soften only enough to spread while keeping it thick enough to stay inside the frosting dam.
Can I use vanilla extract instead of vanilla bean paste?
Yes. Vanilla extract can replace the vanilla bean paste at the same listed amount, although I prefer vanilla bean paste for its fuller flavor.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
Can I use all-purpose flour instead of cake flour?
Yes, of course. Replace the cake flour with the same amount of all-purpose flour by weight. The cake will have a slightly sturdier, less delicate crumb, but it will still be great.
More layer cakes to try
- Prep
- 1 hr
- Bake
- 22-25 min
- Total
- About 4 hr, including cooling and chilling
- Yield
- One three-layer 8-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Carrot Cake Layers
- 330 g cake flour330 g (about 2 3/4 cups) cake flour
- 8 g cornstarch8 g (about 1 tablespoon + 1/2 teaspoon) cornstarch
- 2 teaspoons baking powder2 teaspoons baking powder
- 1 teaspoon baking soda1 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
- 220 g light brown sugar, packed220 g (about 1 cup + 2 teaspoons) light brown sugar, packed
- 70 g granulated sugar70 g (about 1/3 cup + 1 teaspoon) granulated sugar
- 1/8 teaspoon ground ginger1/8 teaspoon ground ginger
- 200 g neutral oil200 g (about 3/4 cup + 2 tablespoons) neutral oil
- 200 g plain unsweetened Greek-style yogurt, room temperature200 g (about 3/4 cup + 2 tablespoons) plain unsweetened Greek-style yogurt, room temperature
- 30 g milk, room temperature30 g (about 2 tablespoons) milk, room temperature
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 10 g apple cider vinegar10 g (about 2 teaspoons) apple cider vinegar
- 250 g very finely grated carrots, not squeezed or drained (loosely filled)250 g (about 2 1/2 cups) very finely grated carrots, not squeezed or drained (loosely filled)
- 60 g crushed pineapple, weighed after lightly draining; not squeezed dry60 g (about 3 tablespoons + 2 1/4 teaspoons) crushed pineapple, weighed after lightly draining; not squeezed dry
Brown Sugar-Pecan Praline Filling
- 240 g heavy cream240 g (about 1 cup) heavy cream
- 170 g light brown sugar, packed170 g (about 3/4 cup + 2 teaspoons) light brown sugar, packed
- 113 g butter (1 stick)113 g (about 1/2 cup) butter (1 stick)
- 8 g cornstarch8 g (about 1 tablespoon + 1/2 teaspoon) cornstarch
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla bean paste1 1/2 teaspoons vanilla bean paste
- 140 g toasted pecans, chopped140 g (about 1 1/4 cups) toasted pecans, chopped
Cheesecake Frosting
- 900 g cream cheese, room temperature900 g (about 4 cups) cream cheese, room temperature
- 280 g granulated sugar, blended into a fine powder280 g (about 1 1/3 cups + 1 tablespoon) granulated sugar, blended into a fine powder
- 3 teaspoons nutritional yeast3 teaspoons nutritional yeast
- 1 teaspoon mild yellow or white miso paste1 teaspoon mild yellow or white miso paste
- 1 teaspoon lemon juice1 teaspoon lemon juice
- 4 teaspoons vanilla bean paste4 teaspoons vanilla bean paste
Pan used
I use Fat Daddio's 8-inch anodized aluminum round cake pans for this recipe.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- 2Gently drain the crushed pineapple without squeezing it dry, then weigh 60 g. If you prefer it smooth, blend it after draining and weighing. Very finely grate the carrots and weigh 250 g, keeping all their natural moisture. Do not squeeze or drain the carrots.
- 3Make the carrot cake batter. In a large bowl, whisk both sugars, oil, room-temperature yogurt and milk, vanilla bean paste, and apple cider vinegar until well combined.
- 4Sift the cake flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger directly over the wet ingredients. Fold gently until mostly combined. Fold in the carrots and pineapple just until evenly distributed and no dry flour remains. Do not overmix.
- 5Divide the batter evenly among the prepared pans and gently level the tops. Bake for 22-25 minutes, until the centers are set, spring back lightly, and a toothpick comes out clean or with a few moist crumbs. Start checking at 20 minutes with dark pans or a fast oven.
- 6Let the layers cool briefly in their pans, then carefully turn them onto wire racks. Remove the parchment and cool completely before frosting.
- 7Once the cake layers are completely cool, wrap and refrigerate them before assembling with the cheesecake frosting and praline.
- 8Make the praline filling. Combine the cream, light brown sugar, butter, cornstarch, and salt in a medium saucepan.
- 9Cook over medium heat, stirring constantly, for 11-14 minutes. The filling is ready when it is thick, glossy, bubbling, and coats the back of a spoon.
- 10Remove the pan from the heat. Stir in the vanilla bean paste and toasted pecans. Cool to room temperature, then refrigerate until firm enough to layer.
- 11Make the cheesecake frosting. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth and slightly fluffy, about 2-3 minutes.
- 12Add the finely powdered granulated sugar in several additions, mixing until the frosting is glossy and thick.
- 13Add the nutritional yeast, miso paste, lemon juice, and vanilla bean paste. Mix briefly, just until completely incorporated and silky.
- 14Refrigerate the frosting for at least 30 minutes, until it reaches a firm, spreadable consistency.
- 15Assemble the cake. Place the first chilled cake layer on a cake board or serving stand.
- 16Spread a thin, even layer of cheesecake frosting over the cake. Pipe a tall, sturdy frosting dam around the outside edge.
- 17Spoon the pecan praline filling inside the dam and spread it gently into an even layer. Keep the filling below the top of the frosting dam.
- 18Add the second cake layer and repeat with the frosting, dam, and praline filling.
- 19Add the final cake layer. Cover the top and sides generously with the remaining cheesecake frosting.
- 20Refrigerate the assembled cake for at least 30 minutes before slicing so the layers remain clean and defined.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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Recipe questions and answers
Question - I am allergic to pineapple (all citrus fruits) is there a substitute for that element?
Hi Shenna! Just replace apple sauce for it, not a problem :)
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