Go Back
Slice of carrot cake cheesecake showing distinct layers of spiced carrot cake base and creamy white cheesecake topping with whipped cream garnish
John

Carrot Cake Cheesecake

This Carrot Cake Cheesecake combines the best of both worlds—a moist spiced carrot cake layered with rich, creamy cheesecake. Perfect for holidays, birthdays, or anytime you crave a decadent dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Carrot Cake Layer
  • 1 cup all-purpose flour sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup carrots finely grated
For the Cheesecake Layer
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
For the Frosting
  • 8 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 325°F (163°C). Grease and line a springform pan.
  2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In another bowl, beat together oil, sugars, and eggs until smooth. Stir in grated carrots. Fold in dry ingredients until just combined. Set aside.
  4. For cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla.
  5. Pour half the carrot cake batter into the pan. Gently spread cheesecake mixture over it. Top with remaining carrot cake batter.
  6. Bake for 65–70 minutes, or until center is set. Let cool completely, then refrigerate for at least 4 hours or overnight.
  7. For frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla, and mix until smooth.
  8. Spread frosting evenly over chilled cake before serving.

Notes

For extra texture, fold chopped walnuts or raisins into the carrot cake batter. This cheesecake is best made a day ahead to allow flavors to develop.
Nutrition Information:
  • Calories: 485
  • Total Fat: 32g
  • Saturated Fat: 18g
  • Cholesterol: 142mg
  • Sodium: 285mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Sugars: 38g
  • Protein: 8g
  • Vitamin A: 65% DV