Carrot Cake Cheesecake Recipe: The Ultimate Dessert Mash-Up

If you’ve ever had a hard time choosing between a moist, spiced carrot cake and a rich, velvety cheesecake, this recipe gives you the best of both worlds. This Carrot Cake Cheesecake is a show-stopping dessert that layers classic carrot cake with a creamy cheesecake center, creating a slice of heaven that’s soft, sweet, and perfectly balanced.

Whether you’re celebrating Easter, a birthday, or just treating yourself to something special, this cake will make jaws drop. It’s a bakery-quality dessert that you can easily recreate at home—and it tastes even better the next day.

Why You’ll Love This Carrot Cake Cheesecake

• Two desserts in one: It’s a cheesecake and a carrot cake layered together.
• Moist and flavorful: The spiced carrot cake layers are tender and aromatic.
• Velvety texture: The cheesecake adds a smooth, creamy contrast.
• Make-ahead friendly: Perfect for prepping the night before an event.
• Beautiful presentation: It’s as stunning to look at as it is delicious to eat.

The Story Behind Carrot Cake Cheesecake

Carrot cake has long been a beloved dessert for its rich texture and warming spices, while cheesecake is adored for its creamy decadence. The fusion of these two came from the creativity of bakers who wanted a dessert that combined spice, creaminess, and elegance.

The result? The Carrot Cake Cheesecake—a dessert that looks like something out of a high-end bakery but can be made in your own kitchen with basic ingredients. It’s been a star at Easter tables and spring brunches ever since.

Ingredients

For the Carrot Cake Batter:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups powdered sugar
• 1–2 tablespoons milk or cream (as needed for texture)

For Garnish (optional):

• Chopped walnuts
• Shredded carrots
• Pinch of cinnamon or nutmeg

Instructions

Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: Make the Carrot Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Gradually add dry ingredients to the wet, mixing until just combined. Fold in grated carrots, crushed pineapple, and walnuts (if using). Set aside.

Step 3: Prepare the Cheesecake Layer
In another bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed to avoid air bubbles. Stir in vanilla and sour cream until fully incorporated.

Step 4: Assemble the Layers
Pour half of the carrot cake batter into the prepared pan. Gently spoon the cheesecake mixture over the top, spreading it evenly. Add the remaining carrot cake batter over the cheesecake layer, smoothing the surface.

Step 5: Bake the Cake
Bake for 60–70 minutes, or until the center is set and a toothpick inserted in the cake portion comes out mostly clean.
Cool the cake completely on a wire rack. Then cover and refrigerate for at least 4 hours or overnight for best texture.

Step 6: Make the Frosting
In a mixing bowl, beat cream cheese and butter together until fluffy. Add vanilla and powdered sugar, mixing until smooth. Add milk or cream, a little at a time, until you reach a spreadable consistency.

Step 7: Frost and Decorate
Spread the cream cheese frosting evenly over the chilled cheesecake. Garnish with chopped walnuts, shredded carrots, and a sprinkle of cinnamon. Slice and serve cold.

Carrot Cake Cheesecake

A moist, spiced carrot cake layered with creamy cheesecake and topped with luscious cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Easter

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Carrot Cake Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground ginger
• 0.5 cup vegetable oil
• 0.5 cup granulated sugar
• 0.5 cup brown sugar packed
• 2 eggs large
• 1 tsp vanilla extract
• 1.5 cups grated carrots
• 0.5 cup crushed pineapple drained
• 0.5 cup chopped walnuts optional

Cheesecake Layer

• 16 oz cream cheese softened
• 0.5 cup granulated sugar
• 2 eggs large
• 1 tsp vanilla extract
• 2 tbsp sour cream

Frosting

• 8 oz cream cheese softened
• 0.25 cup unsalted butter softened
• 1 tsp vanilla extract
• 1.5 cups powdered sugar
• 2 tbsp milk or cream as needed

Equipment

• Mixing bowls
• Springform pan
• Electric mixer
• Wire rack

Method

 

1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan with parchment paper.
2. Mix dry carrot cake ingredients and wet ingredients separately; combine and fold in carrots, pineapple, and walnuts.
3. Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth for the cheesecake layer.
4. Layer half the carrot batter, then cheesecake, then the remaining carrot batter.
5. Bake for 60–70 minutes until set. Cool completely, then chill 4 hours or overnight.
6. Beat cream cheese, butter, vanilla, and powdered sugar to make frosting. Add milk for consistency.
7. Frost cooled cake, garnish with walnuts and shredded carrot, and serve chilled.

Notes

For best texture, chill overnight before serving. Can be frozen up to 2 months.

Pro Tips for the Best Carrot Cake Cheesecake

1. Use room temperature ingredients: This ensures a smooth, even cheesecake texture.
2. Avoid overmixing: Too much air can cause cracks in the cheesecake.
3. Don’t skip the chill time: The cheesecake layer needs time to firm up for perfect slices.
4. Add texture: Chopped nuts, raisins, or shredded coconut make the carrot cake layer extra special.
5. Line your pan: Parchment makes it easier to lift and slice the cake cleanly.

Delicious Variations

• Mini Carrot Cake Cheesecakes: Make individual versions in muffin tins for parties.
• Lemon Twist: Add lemon zest to the frosting for a bright, tangy contrast.
• Nut-Free Option: Skip the walnuts or replace them with toasted coconut.
• Gluten-Free Adaptation: Use 1:1 gluten-free baking flour instead of all-purpose.

Serving Suggestions

Serve your Carrot Cake Cheesecake chilled with a drizzle of caramel sauce or a dollop of whipped cream. Pair it with:

• A cup of hot coffee or chai latte
• A scoop of vanilla bean ice cream
• A glass of cold milk or sweet dessert wine

This cake is ideal for Easter brunches, Thanksgiving dinners, birthdays, or simply as a sweet reward at the end of a long day.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Fun Fact

Carrots were first used in cakes during the Middle Ages when sugar was scarce and expensive. Their natural sweetness made them the perfect substitute. Combine that tradition with America’s love for cheesecake, and you’ve got the modern-day masterpiece we enjoy today!

Final Thoughts

This Carrot Cake Cheesecake is a dreamy combination of flavors and textures—the moist spiced layers of carrot cake cradle a rich, creamy cheesecake center, topped with tangy frosting. Every bite feels indulgent yet comforting.

It’s the kind of dessert that makes everyone think you spent hours baking (and you kind of did, but it’s worth it). Whether it’s Easter or an ordinary Tuesday, this cake is guaranteed to impress.