Name: Carrot Cake Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/3 cup vegetable oil; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 cup finely grated carrots; 1/4 cup crushed pineapple (drained); 1/4 cup chopped walnuts or pecans (optional); 16 ounces cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 2 tablespoons sour cream; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 1–2 tablespoons milk (as needed for consistency)

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If you could ever dream up the perfect dessert mashup, this Carrot Cake Cheesecake Recipe would be it. Imagine all the best parts of spring and celebration—spiced carrot cake, lush cheesecake, and silky cream cheese frosting—wrapped up into one gorgeous, sliceable beauty. It’s like bringing two timeless desserts together for the ultimate sweet celebration, and every bite is a revelation: moist, vibrant carrot cake mingled with creamy, tangy cheesecake. Trust me, this is the kind of dessert you’ll be asked to bring to every gathering, and it just might become your own new favorite tradition.

Carrot Cake Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines thanks to a handful of simple, classic baking staples—each one playing a starring role in taste, texture, color, or structure. Here’s what you’ll want to have on hand before you start assembling your Carrot Cake Cheesecake Recipe masterpiece.

All-purpose flour: The foundation for the carrot cake layer, providing structure and a tender crumb.
Baking soda & baking powder: These leaveners give your cake just the right rise and keep it light.
Cinnamon & nutmeg: Warm, aromatic spices that infuse the cake with cozy flavor notes.
Salt: Just a pinch brings out all the other flavors.
Vegetable oil: Keeps your carrot cake layer deliciously moist—no dry crumbs here!
Granulated and brown sugar: The mix of sugars adds sweetness and a hint of caramel warmth.
Eggs: Essential binders for both layers, creating richness and lift.
Vanilla extract: Lends a sweet, fragrant backbone across cake, cheesecake, and frosting.
Finely grated carrots: The star ingredient for natural color, sweetness, and lovely moisture.
Crushed pineapple (drained): Brings a pop of juicy brightness to the carrot cake layer.
Chopped walnuts or pecans (optional): Adds a crunchy, nutty contrast—feel free to skip or substitute.
Cream cheese (for both layers and frosting): The signature tangy richness, softening is key for smooth blending.
Sour cream: Adds extra creaminess and a slight tang to the cheesecake component.
Butter (for frosting): Combines with cream cheese for a fluffy, decadent finish.
Powdered sugar: For that classic sweetness and creamy frosting texture.
Milk (to thin frosting): Only add as much as you need for the perfect, spreadable consistency.

How to Make Carrot Cake Cheesecake Recipe

Step 1: Prep Your Pan and Preheat

First things first: get your oven toasty at 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper. This simple prep work ensures nothing sticks and every slice comes out picture-perfect—and believe me, you’ll want to show off those layers.

Step 2: Whisk Up the Carrot Cake Batter

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, egg, and vanilla until smooth and well blended. Gently stir in the grated carrots, drained pineapple, and nuts (if adding), then fold in the dry ingredients until just combined—over-mixing is a no-no for tender cake!

Step 3: Mix the Cheesecake Layer

In a fresh bowl, beat the softened cream cheese and granulated sugar until luxuriously smooth. Add the eggs one at a time (beat well after each), followed by the vanilla and sour cream. Mix until everything is silky and cohesive; this luscious custard will nestle right between your carrot cake layers.

Step 4: Build the Layers

Spoon half of your carrot cake batter into the prepared pan and smooth it out. Next, gently pour the entire cheesecake batter over that base—try to keep those layers distinct! Finish with the remaining carrot cake batter, spreading it lightly so you don’t disturb the creamy cheesecake layer underneath.

Step 5: Bake and Chill

Bake for 50 to 60 minutes, keeping an eye out for a set center and lightly golden top. Once it’s done, let the cake cool at room temperature for an hour, then refrigerate for at least 4 hours or (even better) overnight. This chill time is the secret to flawless slicing and the best possible texture in your Carrot Cake Cheesecake Recipe.

Step 6: Optional—Whip Up the Cream Cheese Frosting

If you love that extra swirl of sweetness, beat the softened cream cheese and butter until smooth. Gradually blend in the powdered sugar and vanilla, and thin with a splash of milk to reach your favorite consistency. Slather it across the chilled cake for bakery-worthy flair!

How to Serve Carrot Cake Cheesecake Recipe

Garnishes

You can’t go wrong topping your Carrot Cake Cheesecake Recipe with a dusting of cinnamon, a flurry of finely chopped toasted nuts, or a scattering of fresh carrot curls for a playful touch. For a little extra pizzazz, add candied ginger, edible flowers, or a drizzle of caramel sauce—so simple, so stunning.

Side Dishes

This cake is a showstopper all on its own, but it pairs beautifully with a pot of hot tea, a creamy latte, or even a tart fruit salad. The creamy, spiced flavors are enhanced by cool berries or a scoop of vanilla ice cream—just enough contrast to balance each luscious bite.

Creative Ways to Present

Slices of Carrot Cake Cheesecake Recipe look gorgeous on vintage plates with pastel napkins, perfect for spring parties or Easter brunch. Try cubing leftovers for dreamy dessert parfaits or serve petite slices on a grazing board with fresh fruit and chocolate-dipped strawberries for a modern twist.

Make Ahead and Storage

Storing Leftovers

To keep your Carrot Cake Cheesecake Recipe tasting just as dreamy as day one, store any leftover slices tightly covered in the refrigerator. The cake will stay moist and flavorful for up to 5 days—if it lasts that long! The layers hold up beautifully, and the flavors only seem to meld and deepen overnight.

Freezing

This dessert is surprisingly freezer-friendly! To freeze, wrap individual slices or the whole cake (without frosting) tightly in plastic wrap and a layer of foil. Store in the freezer for up to one month. When you’re ready, thaw overnight in the fridge, then frost just before serving for the freshest texture and taste.

Reheating

If you love your cake just slightly warm, simply let a slice sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it can make the cheesecake layer a bit rubbery. A gentle rest out of the fridge is all you need for indulgent, creamy perfection.

FAQs

Can I make this Carrot Cake Cheesecake Recipe without nuts?

Absolutely! Just skip the walnuts or pecans if you prefer a nut-free dessert. The cake will still be plenty flavorful and tender without them.

What’s the best way to grate carrots for this cake?

Finely grate your carrots using a box grater or a food processor with a shredding blade. You want thin, tiny shreds for even moisture and a delicate crumb in the carrot cake layer.

Can I use Greek yogurt instead of sour cream?

Yes, a full-fat plain Greek yogurt works really well as a substitute for sour cream in the cheesecake layer and will add a similar tangy creaminess.

Is it okay to frost the cake before chilling?

It’s best to wait until the cake is completely chilled before adding the cream cheese frosting. This ensures the frosting spreads smoothly and doesn’t melt into the cake.

How do I keep the layers from blending together?

Gently spoon or pour the cheesecake batter over the carrot cake base and use a light hand when adding the top layer of cake batter. If you move too quickly, you risk swirling the layers instead of those stunning defined stripes.

Final Thoughts

I can’t encourage you enough to try this Carrot Cake Cheesecake Recipe—it’s festive, it’s comforting, and it’s sure to be a new obsession for any carrot cake or cheesecake lover. Gather your ingredients, invite a friend, and celebrate life’s sweetest moments with a showstopper that’s as special as it is delicious.

Carrot Cake Cheesecake Recipe

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4.5 from 31 reviews

Author: admin
Total Time: 1 hour 30 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert with this Carrot Cake Cheesecake recipe. Layers of moist carrot cake are sandwiched between creamy cheesecake, creating a decadent treat perfect for any occasion.

Ingredients

Scale

For the carrot cake layer:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup finely grated carrots
1/4 cup crushed pineapple (drained)
1/4 cup chopped walnuts or pecans (optional)

For the cheesecake layer:

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons sour cream

For the cream cheese frosting (optional):

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)

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Instructions

Make the carrot cake batter: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a large bowl, whisk oil, granulated sugar, brown sugar, egg, and vanilla until combined. Stir in grated carrots, pineapple, and nuts (if using). Add the dry ingredients and mix until just combined. Set aside.
Make the cheesecake batter: In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream until fully combined.
Assemble the cake: Pour half of the carrot cake batter into the prepared pan and spread evenly. Gently spoon the cheesecake batter over the carrot cake layer. Top with the remaining carrot cake batter and smooth the top.
Bake for 50–60 minutes, or until the center is set and the top is lightly browned. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Optional frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy, adding milk as needed to reach desired consistency. Spread over chilled cake before serving.