In this carrot cake cheesecake recipe, a thick cheesecake batter is swirled into a tender carrot cake and finished with tangy cream cheese frosting. The result is a rich, moist dessert that combines the best of both worlds—carrot cake flavor with creamy cheesecake in every bite.
Desserts that combine two favorites are my weakness. A carrot cake cheesecake brings together spiced carrot cake and a rich ribbon of cheesecake, finished with fluffy cream cheese frosting. Each forkful delivers a balance of sweet, tangy, and warmly spiced flavors. If you love classic carrot cake but want extra cream cheese in every bite, this version is a delightful twist to your usual routine.
Why I Love This Carrot Cake Cheesecake
- A fun twist on carrot cake. This cake gives you cream cheese both inside the cake and on top, so it’s indulgently satisfying without overwhelming the carrot cake texture.
- Nicely balanced. The moist carrot cake offsets the richness of the cheesecake for a harmonious bite.
- Best of both desserts. When you can’t decide between cake and cheesecake, this recipe solves the dilemma by delivering both in one stunning dessert.
Recipe Ingredients
Scan the ingredient list before you start. Exact amounts are provided in the printable recipe card at the end of the post.
- Cream Cheese – About 3 cups total for the cheesecake filling and frosting.
- Granulated Sugar – Used in both the cheesecake and the cake.
- All-Purpose Flour – Measure by spooning and leveling for accuracy.
- Eggs – Large eggs at room temperature.
- Sour Cream – Full-fat for the creamiest cheesecake texture.
- Vanilla – Pure vanilla extract or vanilla bean paste.
- Salt – Fine sea salt or table salt.
- Baking Powder – Make sure it’s fresh.
- Spices – Ground cinnamon, nutmeg, and ginger flavor the carrot cake.
- Brown Sugar – Light brown sugar is used here, but dark works too.
- Applesauce – Unsweetened, for added moisture.
- Oil – Neutral oil like canola or vegetable oil.
- Carrots – About 2–3 large carrots, finely grated.
- Butter – Unsalted, softened for the frosting.
- Powdered Sugar – Sifted before adding to frosting to avoid lumps.
5 from 1 vote
Carrot Cake Cheesecake Recipe
by Katerina | Easy Weeknight Recipes
A thick cheesecake batter is swirled into tender carrot cake, then finished with cream cheese frosting for a show-stopping dessert.
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 12 servings
Ingredients
Cheesecake Batter
- 2½ cups cream cheese, softened at room temperature
- ⅔ cup granulated white sugar
- 1½ tablespoons all-purpose flour
- 2 large eggs, at room temperature
- ⅔ cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- A pinch of sea salt
Carrot Cake
- 1⅓ cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs, at room temperature
- ⅔ cup packed light-brown sugar
- ½ cup granulated white sugar
- ⅓ cup unsweetened applesauce
- ½ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1½ cups finely grated carrots (about 2 large or 3 medium carrots)
Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 4 tablespoons butter, softened to room temperature
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
Prepare the Cheesecake Batter
- In a large mixing bowl, whisk the softened cream cheese until smooth. Add the granulated sugar and flour and mix until combined.
- Incorporate the eggs one at a time, ensuring each is fully integrated before adding the next.
- Whisk in the sour cream, vanilla, and a pinch of sea salt until creamy and smooth. Set aside.
Prepare the Carrot Cake Batter
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment; optionally line the sides with parchment strips for a clean release.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, beat the eggs with the light brown sugar and granulated sugar until combined. Stir in the applesauce, oil, and vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the finely grated carrots.
Assemble the Cake
- Pour half of the carrot cake batter into the prepared pan and spread it evenly.
- Gently pour the cheesecake batter over the carrot cake layer. Spoon the remaining carrot cake batter over the cheesecake in small dollops.
Bake
- Place the pan on the center rack and bake for 70–80 minutes, or until the center is set. If the top browns too quickly, tent with foil.
Cool and Chill
- Remove the cake from the oven and cool in the pan for 15 minutes. Run a knife around the edge, remove the springform sides, then cool to room temperature. Refrigerate at least 4 hours or overnight to fully set.
Prepare the Cream Cheese Frosting
- Beat the butter and powdered sugar until light and fluffy. Gradually add the softened cream cheese and mix until smooth. Stir in the vanilla.
Prepare the Caramelized Pecans (Optional)
- Melt unsalted butter in a skillet over medium heat. Add granulated sugar and chopped pecans, stirring until the sugar dissolves and coats the pecans, about 3–5 minutes. Transfer to parchment to cool.
Assemble and Serve
- Once chilled, spread the cream cheese frosting evenly over the top and sprinkle with caramelized pecans if desired. Slice and enjoy.
Nutrition
Calories: 588kcal
| Carbohydrates: 59 g
| Protein: 7 g
| Fat: 37 g
| Carbohydrates: 59 g
| Protein: 7 g
| Fat: 37 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
How to Make a Carrot Cake Cheesecake
- Make the cheesecake batter. Beat cream cheese with sugar and flour until smooth, add eggs one at a time, then stir in sour cream and vanilla.
- Make the carrot cake batter. Preheat oven to 350°F, prepare a 9-inch springform pan, whisk the dry ingredients, then mix the wet ingredients and fold in carrots.
- Assemble and bake. Layer half the carrot batter, pour the cheesecake batter over it, add remaining carrot batter in dollops, and bake 70–80 minutes until set.
- Finish and chill. Cool the cake, chill for several hours or overnight, then frost with cream cheese frosting and top with optional caramelized pecans.
Tips for Success
- Use room temperature ingredients. Bringing cream cheese, sour cream, and eggs to room temperature prevents lumps and produces a smoother cheesecake and frosting.
- Chill overnight. Refrigerate the cake at least 6 hours or overnight for the best texture and flavor; let it sit 10 minutes at room temperature before serving.
- Get clean slices. Wipe the knife between cuts and warm it under hot water for neat, professional-looking slices.
- Add nuts if desired. For extra crunch, fold ½–1 cup chopped walnuts into the carrot cake batter or use pecans on top.
How to Store
- Fridge: Cover tightly with plastic wrap and store in the refrigerator for up to 4 days.
- Freezer: Wrap the whole chilled cheesecake in plastic and foil and freeze up to 2 months. Alternatively, wrap individual slices and store in a freezer-safe container; thaw in the refrigerator before serving.
More Cheesecake Recipes
- Cherry Cheesecake
- Sopapilla Cheesecake
- Instant Pot Pumpkin Cheesecake
- Pumpkin Cheesecake Bars