This Carrot Cake Cheesecake is a dreamy fusion of two beloved desserts, blending the spiced warmth of carrot cake with the creamy indulgence of cheesecake. Each bite offers a perfect harmony of textures—moist, tender cake layers paired with a velvety smooth cheesecake filling.
The subtle sweetness of carrots, the richness of cream cheese, and the crunch of toasted walnuts create a symphony of flavors that’s impossible to resist. With just over an hour of baking and a bit of patience for cooling, this dessert is worth every minute of its preparation.
Perfect for special occasions or a weekend treat, this decadent dessert serves 14, making it ideal for sharing. The vibrant orange hue of the carrot cake contrasts beautifully with the creamy cheesecake, while the aromatic spices like cinnamon and nutmeg add a comforting depth.
Whether you’re a fan of carrot cake, cheesecake, or both, this recipe promises to delight your taste buds and leave your guests asking for seconds. It’s a showstopper that’s as impressive to look at as it is to savor.
Ingredients for Carrot Cake Cheesecake
- For Cheesecake:
- 24 oz (680 g) cream cheese, softened (use brick-style, not spreadable)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 g) full-fat sour cream
- 3 large eggs, room temperature preferred
- For Carrot Cake:
- 2 ½ cups (315 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (235 ml) vegetable oil (can substitute canola oil or other neutral oil)
- ½ cup (113 g) unsalted butter, melted
- 4 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (340 g) grated carrots (peel before grating, about 4 carrots)
- 1 cup (125 g) chopped walnuts or pecans (optional)
- For Frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 3 cups (375 g) powdered sugar
- 1 Tablespoon heavy cream
Step-by-Step Instructions
- Prepare the Cheesecake:
- Preheat oven to 325°F (165°C). Line the bottom of an 8” round springform pan with parchment paper.
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and lump-free. Scrape the sides and bottom of the bowl.
- Add sour cream and vanilla extract, and mix on low speed until combined.
- With the mixer on low, add eggs one at a time, mixing just until combined after each addition. Avoid over-mixing to prevent cracking.
- Pour the batter into the prepared pan and bake for 35 minutes, or until the center is slightly jiggly and the edges are lightly golden.
- Cool for 10 minutes, then run a knife around the edge to loosen. Cool completely, cover with foil, and refrigerate for at least 4 hours (preferably overnight).
- Prepare the Carrot Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8” round cake pans, optionally lining the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until well-combined.
- Add oil and melted butter, stirring until the batter is thick but well-combined.
- Stir in eggs one at a time, then mix in vanilla extract, grated carrots, and walnuts or pecans (if using).
- Divide the batter evenly between the prepared pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pans for 10-15 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
- Prepare the Frosting:
- In a large bowl, beat butter and cream cheese with an electric mixer until creamy and smooth.
- Add vanilla extract and salt, and mix well.
- Gradually add powdered sugar on low speed, then increase to high and beat for 15-30 seconds until light and creamy. Add heavy cream and mix until combined.
- Assemble the Cake:
- Level the carrot cake layers if needed. Remove the collar from the springform pan.
- Place one cake layer on a platter and spread a layer of frosting on top.
- Carefully invert the chilled cheesecake onto the frosted cake layer, then spread another layer of frosting on top.
- Top with the second cake layer and frost the entire cake smoothly. Slice and serve. Store leftovers covered in the refrigerator for up to 5 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Carrot Cake Cheesecake with a drizzle of caramel sauce or a sprinkle of toasted coconut flakes. For a tangy twist, try a dollop of lemon curd or a dusting of powdered sugar. These additions add extra flavor and visual appeal!
Time-Saving Tips for Busy Bakers
Prepare the cheesecake layer a day in advance to save time on assembly day. Use pre-grated carrots or a food processor to speed up prep. If you’re short on time, skip the frosting swirls and opt for a simple, smooth finish.
Storage and Serving Suggestions
Store your cake covered in the refrigerator for up to 5 days. For the best texture, let it sit at room temperature for 10-15 minutes before serving. Pair it with a cup of hot coffee or spiced chai for a delightful treat.
Recipe Variations to Try
Swap walnuts for pecans or omit nuts entirely for a nut-free version. Add raisins or pineapple chunks to the carrot cake batter for extra sweetness. For a lighter frosting, use whipped cream cheese or reduce the powdered sugar slightly.
Essential Equipment Guidance
An 8-inch springform pan is key for the cheesecake layer, while parchment paper ensures easy removal. A stand mixer or hand mixer makes blending the batter and frosting a breeze. Don’t forget a cooling rack for even cooling!
Carrot Cake Cheesecake
Ingredients
For Cheesecake
- 24 oz cream cheese softened (use brick-style cream cheese, not the spreadable kind sold in tubs)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup full-fat sour cream
- 3 large eggs room temperature preferred
For Carrot Cake
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil may substitute canola oil or other neutral cooking oil
- 1/2 cup unsalted butter melted
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups grated carrots peel before grating, this is typically 4 carrots for me
- 1 cup chopped walnuts or pecans optional
For Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon table salt
- 3 cups powdered sugar
- 1 Tablespoon heavy cream
Instructions
- Preheat oven to 325F (165C) and line the bottom of an 8” round springform pan with parchment paper.
- In a large bowl, use an electric mixer to beat together cream cheese and sugar until smooth, creamy, and lump-free (be sure to scrape the sides and bottom of the bowl).
- Add sour cream and vanilla extract and stir on low-speed until combined.
- With mixer on low-speed, add eggs, one at a time, stirring until just combined after each addition (over-beating the eggs can make the cheesecake crack and make the texture off so don’t overdo it).
- Pour into prepared pan and bake in 325F (165C) oven for 35 minutes or until cheesecake is set. Center may still be slightly jiggly like jello and edges may be beginning to slightly crack or turn a light golden brown.
- Allow cheesecake to cool for ten minutes then carefully run a knife around the edge to loosen from the pan. Allow to cool until no longer warm to the touch then cover with foil and place in refrigerator to chill completely (at least 4 hours, preferably overnight, before assembling). Note: I do not remove the ring around the springform pan until I am ready to assemble the cake.
- Carrot Cake Preheat oven to 350F (175C) and grease and flour the sides and bottom of two 8” round cake pans (I like to also line the bottom of each pan with a round of parchment paper for extra insurance against sticking). Set side.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon and nutmeg until well-combined.
- Add oil and melted butter and stir until well-combined (mixture will be thick, but make sure batter is well-combined and no flour spots remain).
- Stir in eggs, one at a time, then stir in vanilla extract, carrots, and walnuts or pecans (if using).
- Divide batter into prepared pans and transfer to 350F (175C) oven and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs or clean. Allow cakes to cool in pan for 10-15 minutes then run a knife around the edge of the pan to loosen the cake from the sides and carefully invert to a cooling rack to cool completely before assembling. Meanwhile, prepare frosting.
- Frosting In a large bowl, use an electric mixer to beat together butter and cream cheese until creamy and smooth.
- Add vanilla and salt and stir well.
- With mixer on low-speed, gradually add powdered sugar until ingredients are completely combined.
- Add heavy cream and gradually increase mixer speed to high, then beat for 15-30 seconds until light and creamy.
- Assembly Level cakes if needed/desired and remove the collar from the springform pan. Place one cake layer on cake platter and cover with a layer of frosting.
- Carefully invert cooled cheesecake on top of the cake layer, cover with another layer of frosting, and top with remaining cake layer.
- Spread a smooth layer of frosting over the entire cake. Cut and serve, Store remaining cake covered in the refrigerator for up to 5 days.