Carrot Cake Cheesecake

Laura Lynch

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Carrot Cake Cheesecake features a carrot cake layer, creamy cheesecake, and decadent cream cheese frosting to create a dessert that’s perfect for any occasion.

We make this cheesecake every year for Easter. It’s the perfect dessert to serve after your Easter dinner. Everyone loves carrot cake, but when you add the cheesecake element, it’s just so much more delicious.

Why You’ll Love It

• Flavor Fusion: Carrot cake cheesecake combines the best of both worlds – the rich, creamy texture of cheesecake with the warm, spiced flavor of carrot cake. It’s like getting two desserts in one bite.
• Texture Play: The smoothness of the cheesecake layer contrasts beautifully with the denser, moist carrot cake, creating a delightful mouthfeel.
• Versatile Dessert: It’s a versatile recipe that works for various occasions, from casual get-togethers to more formal celebrations. Plus, you can tweak it to make it uniquely yours.

» You might also like this Classic Carrot Cake Recipe.

Ingredients You’ll Need

• All-Purpose Flour
• Granulated and Powdered Sugars
• Cinnamon
• Salt
• Baking Soda – Make sure your baking soda is in date to ensure the cake will rise.
• Vegetable Oil
• Large Eggs
• Large Carrot – Choose a fresh, firm and large carrot – or use 2-3 smaller carrots.
• Chopped Walnuts – Make it easy and buy already chopped walnuts. I also like to toast the walnuts before using them.
• Cream Cheese – Ensure it’s softened at room temperature for smooth blending.
• Pure Vanilla Extract
• Sour Cream
• Butter – Regular unsalted butter is ideal.

Equipment Needed

• 9″ springform pan (you can use a different size, but the amount of filling will change as will the cook time).
• Baking sheet
• Parchment paper (optional)
• Mixing bowl
• Stand mixer and bowl

Helpful Tips

• Ensure that cream cheese, eggs, and butter are at room temperature. This guarantees smooth blending and a creamy texture for both the cheesecake and frosting.
• Use fresh, firm carrots for grating. This adds natural sweetness and moisture to the carrot cake layer.
• Make sure both the carrot cake layer and cheesecake are completely chilled before applying the cream cheese frosting. This prevents the frosting from melting.
• To determine if the cake is done, jiggle it. As soon as it no longer jiggles in the center, it’s done. Don’t remove it too soon or the cake won’t be thoroughly cooked.
• Once you take it out, if it collapses in the middle, it likely did not get cooked enough. Put it back in the oven until it’s not jiggly or a toothpick comes out clean.

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Carrot Cake Cheesecake

Carrot Cake Cheesecake features a carrot cake layer, creamy cheesecake, and decadent cream cheese frosting to create a dessert that's perfect for any occasion.

4.75 from 16 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 4 hours hours

Total Time: 5 hours hours 25 minutes minutes

Servings: 12 Servings

Calories: 504kcal

Author: Laura Lynch

Ingredients

For the carrot cake:

• 1 1/2 cups (188 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 teaspoon (2 g) cinnamon
• 1 teaspoon (6 g) salt
• 1 teaspoon (4 g) baking soda
• 2/3 cup (158 ml) vegetable oil
• 2 large eggs beaten
• 1 large carrot grated
• 1/2 cup (59 g) chopped walnuts

For the cheesecake:

• 16 ounces (454 g) cream cheese softened
• 3/4 cup (150 g) granulated sugar
• 1/4 teaspoon (1.5 g) salt
• 1 1/2 teaspoons (3 g) all-purpose flour
• 1/2 tablespoon (7 ml) pure vanilla extract
• 2 large eggs
• 1/2 cup (115 g) sour cream

For the frosting:

• 1/4 cup (57 g) butter half stick, softened
• 4 ounces (118 g) cream cheese softened
• 1 1/2 cups (180 g) powdered sugar
• 1/2 teaspoon (2 ml) pure vanilla extract
• Pinch of salt
• Chopped walnuts for garnish

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Instructions

• Preheat oven to 350°F(175°C). Grease a 9" springform pan. You'll be placing the springform pan on a baking sheet to put in the oven. I like to add water to the baking sheet to keep the top of the cake moist as it cooks. This prevents cracking.
• In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil and eggs. Mix until fully combined. Add carrots and nuts and mix until combined.
• For this part, you can use a stand mixer with whisk attachment or large bowl and hand mixer. Beat cream cheese and sugar until smooth. Mix in salt and flour, just until combined, then add vanilla and eggs, until combined. Then add sour cream, just until combined. You’ll need to scrape down the sides of the bowl to fully incorporate.
• Pour two-thirds of the carrot cake mixture into the springform pan and smooth with spatula. Then drop in large spoonfuls of the cheesecake mixture and carrot cake mixture. I do one scoop of each, alternating, to form one layer. Then add the rest of the cheesecake mixture over the top and smooth it with a spatula.
• Place the springform pan on the baking sheet and add water to the baking sheet. Bake for 1 to 1 1/2 hours, or until the center is no longer jiggly. If the top becomes too dark, cover it with foil.
• Remove from the oven and let cool completely, about one hour. Place the pan in the refrigerator and let cool overnight (or at least 4 hours).
• To make the frosting, beat the butter and cream cheese until smooth. Add the vanilla and salt. Then slowly add the powdered sugar until fully incorporated.
• Run a knife around the inside of the springform pan. Open the springform and remove the cheesecake.
• Frost the cheesecake and garnish with walnuts. Slice and serve.

Equipment Needed

• 9 inch springform pan
• Baking sheet
• Parchment paper optional
• Mixing bowl
• Stand Mixer

Notes

• I like to place a piece of parchment paper that’s been cut to the size of the pan in the bottom. It makes removing the cheesecake from the bottom of the springform much easier.
• If you use a smaller springform, make sure you don’t overfill it (only 3/4th full). It will take longer to cook in a 7” springform than a 9” springform.
• Ensure that cream cheese, eggs, and butter are at room temperature. This guarantees smooth blending and a creamy texture for both the cheesecake and frosting.
• Use fresh, firm carrots for grating. This adds natural sweetness and moisture to the carrot cake layer.
• Make sure both the carrot cake layer and cheesecake are completely chilled before applying the cream cheese frosting. This prevents the frosting from melting.
• To determine if the cake is done, jiggle it. As soon as it no longer jiggles in the center, it’s done. Don’t remove it too soon of the cake won’t be thoroughly cooked.

Nutrition

Calories: 504kcal | Carbohydrates: 61g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 541mg | Potassium: 153mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1742IU | Vitamin C: 0.5mg | Calcium: 76mg | Iron: 1mg

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.