Carrot Cake Cheesecake Recipe

Combining two classic desserts into one irresistible creation, this Carrot Cake Cheesecake recipe is the perfect blend of sweet spice and creamy indulgence. Whether you’re celebrating a holiday, hosting a dinner party, or simply treating yourself, this dessert is sure to impress. The rich cheesecake layer nestled between moist carrot cake layers creates a visually stunning and flavor-packed dish. Easy to make and even easier to love, this recipe brings the best of both worlds to your table. Read on for a step-by-step guide to making this showstopping dessert at home that will leave everyone asking for seconds.

Ingredients Of Carrot Cake Cheesecake Recipe

Why You Will Love This Carrot Cake Cheesecake Recipe

Combines the best parts of two beloved desserts. Moist, spiced carrot cake with a creamy cheesecake center. Visually impressive for any occasion. Make-ahead friendly. Customizable with nuts, raisins, or coconut

Preparation Process Of Carrot Cake Cheesecake Recipe

The preparation involves three main components: baking the carrot cake layers, making and baking the cheesecake, and preparing a rich cream cheese frosting. Once baked and cooled, the components are assembled into a layered masterpiece. Allow time for chilling to let the flavors meld together.

Step By Step Instructions

Prepare Carrot Cake Batter: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat sugars, eggs, and oil until smooth. Mix wet and dry ingredients, then fold in grated carrots, pineapple, and chopped nuts.

Bake Carrot Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Divide batter evenly and bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely on a wire rack.

Make Cheesecake Filling: Beat softened cream cheese and sugar until creamy. Add eggs one at a time, mixing well. Stir in sour cream and vanilla extract until smooth.

Bake Cheesecake Layer: Line a springform pan with parchment paper and pour in cheesecake mixture. Bake at 325°F (160°C) for 45–50 minutes until set. Cool at room temperature, then chill for at least 4 hours.

Prepare Cream Cheese Frosting: Beat softened cream cheese and butter until fluffy. Add powdered sugar gradually and mix until smooth. Stir in vanilla extract.

Assemble the Cake: Place one carrot cake layer on a serving plate. Carefully place the chilled cheesecake layer on top. Add the second carrot cake layer. Frost the top and sides evenly with cream cheese frosting.

Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to let the layers set. Slice with a warm knife for clean edges and serve chilled.

How to Serve?

• Chill for at least 1 hour before serving
• Slice with a warm, sharp knife for clean edges
• Garnish with chopped nuts or shredded carrots
• Serve with a dollop of whipped cream
• Pairs well with coffee or chai tea

Tips & Variations

Nutrition

• Calories: 520
• Fat: 34g
• Carbohydrates: 45g
• Sugar: 32g
• Protein: 7g
• Fiber: 2g

Recipe Card

Carrot Cake Cheesecake Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

20

minutes

Calories

520

kcal

This Carrot Cake Cheesecake is a delightful fusion of rich, creamy cheesecake and moist, spiced carrot cake. Perfect for Easter, birthdays, or any celebration, this recipe offers an unforgettable dessert experience. With layers of comforting carrot cake and smooth cheesecake, all enveloped in a luscious cream cheese frosting, it’s both stunning and scrumptious. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe ensures a perfect result every time. Enjoy a slice with your favorite hot drink and bask in the compliments from friends and family. It’s indulgence at its finest—every bite a taste of heaven.

Ingredients

• All-purpose flour – 1½ cups

• Baking soda – 1 tsp

• Ground cinnamon – 1 tsp

• Ground nutmeg – ½ tsp

• Salt – ½ tsp

• Granulated sugar – ¾ cup

• Brown sugar – ¼ cup

• Eggs – 2 large

• Vegetable oil – ½ cup

• Crushed pineapple (drained) – ½ cup

• Grated carrots – 1½ cups

• Chopped walnuts or pecans – ½ cup

• Vanilla extract – 1 tsp

Directions

• Prepare Carrot Cake Batter:
• In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat sugars, eggs, and oil until smooth. Mix wet and dry ingredients, then fold in grated carrots, pineapple, and chopped nuts.
• Bake Carrot Cake Layers:
• Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Divide batter evenly and bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool completely on a wire rack.
• Make Cheesecake Filling:
• Beat softened cream cheese and sugar until creamy. Add eggs one at a time, mixing well. Stir in sour cream and vanilla extract until smooth.
• Bake Cheesecake Layer:
• Line a springform pan with parchment paper and pour in cheesecake mixture. Bake at 325°F (160°C) for 45–50 minutes until set. Cool at room temperature, then chill for at least 4 hours.
• Prepare Cream Cheese Frosting:
• Beat softened cream cheese and butter until fluffy. Add powdered sugar gradually and mix until smooth. Stir in vanilla extract.
• Assemble the Cake:
• Place one carrot cake layer on a serving plate. Carefully place the chilled cheesecake layer on top. Add the second carrot cake layer. Frost the top and sides evenly with cream cheese frosting.
• Chill Before Serving:
• Refrigerate the assembled cake for at least 1 hour to let the layers set. Slice with a warm knife for clean edges and serve chilled.

Recipe Video

Notes

• Ensure all dairy ingredients are at room temperature before mixing.
• Chill the cheesecake overnight for best results.
• Carrot cake layers can be made a day ahead and wrapped in plastic.
• Use a serrated knife to cut through layers cleanly.

FAQs

Conclusion