If you’re seeking a show-stopping dessert that expertly bridges two iconic favorites, look no further than this Carrot Cake Cheesecake. Picture creamy, tangy cheesecake perfectly swirled and layered with moist, spiced carrot cake—all crowned with a dreamy cream cheese frosting. Whether you’re celebrating Easter, hosting a birthday, or just want to delight someone special (including yourself!), this spectacular treat is guaranteed to earn rave reviews around your table.

Carrot Cake Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple staples transform into something so luscious and layered. Each ingredient has a special role to play, whether it’s boosting flavor, delivering perfect texture, or giving that classic color and aroma that makes Carrot Cake Cheesecake unforgettable.

All-purpose flour: The sturdy foundation for the carrot cake layer, creating a moist yet tender crumb.
Baking soda and baking powder: Give the carrot cake batter just the right rise and fluffiness.
Salt: Balances the sweetness and enhances the other flavors.
Ground cinnamon and ground nutmeg: These spices infuse the cake with classic warmth and depth.
Vegetable oil: Adds richness and ensures the carrot cake stays soft and moist.
Unsweetened applesauce: Lightens up the batter while keeping everything perfectly moist.
Granulated sugar and brown sugar: The blend of sugars creates sweet complexity and deep caramel notes.
Large eggs: Essential for binding and providing a rich, satisfying texture in both layers.
Vanilla extract: A subtle aromatic that elevates both the carrot cake and cheesecake with cozy, familiar notes.
Finely grated carrots: Star of the show! They melt into the cake for incredible moisture and just a touch of earthy sweetness.
Chopped walnuts (optional): Add crunch, flavor, and that classic carrot cake feel—totally your call.
Cream cheese (softened): Smooth, tangy, and rich, it’s what sets the cheesecake layer apart.
Powdered sugar: Makes the cream cheese frosting luxuriously sweet and silky.
Butter (softened): For a richer, creamier frosting that glides over the cake like a dream.
Milk: Just a splash brings your frosting to the perfect spreadable consistency.

How to Make Carrot Cake Cheesecake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and give the sides a generous greasing. This step ensures your Carrot Cake Cheesecake unmolds seamlessly later, so don’t skimp here!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This guarantees your leavening and spices are evenly distributed, so every bite of the carrot cake layer bursts with warm flavor.

Step 3: Blend the Wet Ingredients

In a separate large bowl, combine vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and unified. The applesauce and oil team up to create that signature plush texture while the sugar blend keeps things balanced and caramelized.

Step 4: Combine Carrot Cake Batter

Stir the dry ingredients gently into the wet mixture until just combined—don’t overmix! Fold in the finely grated carrots and, if you love some crunch, the walnuts. The result? A vibrant, fragrant batter ready for layering.

Step 5: Make the Cheesecake Layer

In a clean bowl, beat the softened cream cheese with granulated sugar until silky smooth and free of lumps. Add eggs one at a time, beating well after each, and mix in vanilla. This mixture should be thick yet pourable—the creamy heart of your Carrot Cake Cheesecake.

Step 6: Assemble and Bake

Pour half of your carrot cake batter into the prepared pan, then gently dollop the cheesecake batter over it, spreading carefully to keep your layers distinct. Top with the remaining carrot cake batter. Bake for 50 to 60 minutes, until the center is set and a toothpick placed in the carrot cake part comes out clean. Let it cool in the pan and then refrigerate for at least 4 hours, or (even better) overnight. This patience pays off in flavor and firmness!

Step 7: Whip Up the Frosting

Beat together softened cream cheese and butter until light and fluffy, then gradually beat in powdered sugar, vanilla, and just enough milk to reach that perfect, spreadable frosting texture. Smooth the frosting over your chilled Carrot Cake Cheesecake and get ready for those oohs and aahs.

How to Serve Carrot Cake Cheesecake

Garnishes

Dress up each slice with a sprinkling of additional chopped walnuts, a light dusting of cinnamon, or even delicate carrot curls for a visual pop. If you’re feeling fancy, a drizzle of caramel sauce adds a decadent finishing touch.

Side Dishes

Pair your Carrot Cake Cheesecake with fresh berries or a vibrant fruit compote for a juicy contrast. A good cup of hot coffee, chai, or spiced tea is also the ideal companion to cut through the richness and make each bite even more satisfying.

Creative Ways to Present

Try serving individual slices layered with a dollop of whipped cream in parfait glasses for a party, or cut the cheesecake into elegant bars for a fun finger-food dessert buffet. For celebrations, decorate with edible flowers or piped frosting rosettes for a wow-factor presentation.

Make Ahead and Storage

Storing Leftovers

Store any remaining Carrot Cake Cheesecake tightly covered in the refrigerator for up to five days. The flavors actually deepen as it sits, so it makes an even more delightful treat on day two or three!

Freezing

This cheesecake freezes beautifully. Just wrap slices (or the whole cake) securely in plastic wrap and then foil. Store up to two months. Thaw overnight in the fridge for best texture and flavor.

Reheating

Carrot Cake Cheesecake is best enjoyed chilled or at cool room temperature, so there’s no need for reheating. If you prefer a slightly softer consistency, let a slice sit out of the fridge for 15 to 20 minutes before serving.

FAQs

Can I make this Carrot Cake Cheesecake nut-free?

Absolutely! Simply omit the walnuts from the carrot cake batter. The cake will still be flavorful, moist, and structurally perfect without them, so everyone can indulge safely.

How do I prevent cracks in my cheesecake layer?

Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. Also, avoid over-beating the batter; just blend until everything is smooth and creamy. Chilling the cake properly will also help set it beautifully.

Can I use pre-shredded carrots?

For best results, grate fresh carrots very finely by hand or with a food processor. Pre-shredded carrots are often too thick and dry, which can affect the tender texture of the carrot cake layer in your Carrot Cake Cheesecake.

What if I don’t have a springform pan?

Don’t worry! You can use a regular 9-inch round cake pan lined with two layers of parchment that extend above the rim, making for easier removal after chilled. Just be cautious when unmolding, as the layered cake is delicate.

Can I make Carrot Cake Cheesecake ahead of time?

Yes! In fact, it’s even better made a day in advance. Chilling overnight allows all the flavors and textures to meld perfectly, making slicing and serving a breeze the next day.

Final Thoughts

If you’re craving the ultimate celebration of classic flavors and creamy decadence, you just have to try making this Carrot Cake Cheesecake. Whether it’s for a special occasion or just a Sunday baking project, there’s something truly magical about creating (and sharing!) a dessert that brings everyone together around the table. Happy baking!

Carrot Cake Cheesecake Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 6 hours (includes chilling time)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert with this Carrot Cake Cheesecake recipe that combines the best of both worlds – moist carrot cake and creamy cheesecake, finished with a luscious cream cheese frosting.

Ingredients

Scale

For the carrot cake layer:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup finely grated carrots
1/4 cup chopped walnuts (optional)

For the cheesecake layer:

16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the frosting:

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

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Instructions

Preheat oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides.
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla. Stir the dry ingredients into the wet mixture until just combined, then fold in grated carrots and walnuts.
In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla until creamy.
Pour half of the carrot cake batter into the prepared pan. Gently spread the cheesecake batter over it, then top with the remaining carrot cake batter.
Bake for 50–60 minutes or until the center is set and a toothpick inserted into the cake layer comes out clean.
Cool completely in the pan, then refrigerate for at least 4 hours or overnight.
For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and milk until spreadable. Frost the chilled cake before serving.