Carrot Cake Cheesecake Recipe – Moist & Creamy Dessert

This carrot cake cheesecake recipe layers moist spiced carrot cake with rich, creamy cheesecake. Topped with cream cheese frosting for the perfect Easter or anytime treat.

This carrot cake cheesecake recipe fuses the best of both worlds: the cozy, spiced essence of traditional carrot cake baked into a luxuriously creamy cheesecake. With hints of cinnamon, nutmeg, and fresh carrots, it’s crowned with tangy cream cheese frosting for an unforgettable dessert that’s ideal for spring gatherings or cozy family dinners.

Carrot Cake Cheesecake Recipe – Moist & Creamy Dessert

Carrot Cake Cheesecake is a dessert that blends two classic recipes into one beautiful, layered creation. The base is a warmly spiced carrot cake made with cinnamon, a touch of nutmeg, and plenty of grated carrots that melt into the batter, giving it sweetness and tenderness. On top of that sits a smooth, velvety cheesecake layer, lightly tangy from the sour cream and perfectly balanced against the sweetness of the cake beneath it.

As it bakes, the cheesecake sets into a clean, creamy sheet while the carrot cake stays soft and plush. After chilling, the whole thing is finished with a fluffy cream cheese frosting that adds a sweet, buttery tang and ties the two layers together. The result is a decadent, bakery‑worthy cake where every slice gives you warm spice, cool creaminess, and that classic carrot‑cake‑meets‑cheesecake harmony.

This beautifully balanced dessert is neither too dense nor too light. By blending the signature spiced carrot cake elements straight with the cheesecake mixture, you get a golden, delicious cheesecake with just the right amount of sweetness and spice. Slather it with classic cream cheese frosting and watch it disappear at your next gathering; it is the kind of dessert that makes everyone ask for the recipe before they’ve even finished their first slice.

Tips and variations for making this Carrot Cake Cheesecake Recipe:

● Get full-fat cream cheese – not 1/3 less fat, not spreadable, not neufchâtel.
● Cream cheese comes standard in an 8-ounce brick in the United States. You will need three (3) packages of cream cheese for this recipe ((2) 8-ounce for the cheesecake, and 4 ounces for the frosting, unless you can still find the 4-ounce size in your local grocery store, then you will need 2½). Make sure the cream cheese is softened to room temperature before you use it. It is easier to beat softened cream cheese, and you will avoid lumps in your cheesecake batter. Cubing the cream cheese is a good idea.
● Cream cheese, sour cream, and eggs blend more smoothly when they aren’t cold. This will prevent lumps and keep the cheesecake layer velvety.
● Use a cheese grater to grate the carrots so that they are a little finer than if using a vegetable peeler. Large shreds can create wet pockets or make the cake too dense.
● Once the eggs go into the cheesecake batter, stop as soon as the eggs are incorporated. Over-mixing adds air and will give you a fluffy texture instead of a creamy one.
● Usually, with a cheesecake, I would use a water bath to help avoid cracks. However, with the carrot cake on the bottom, it will bake through the cheesecake. No matter what you do, you will always end up with cracks around the edges of the cake. So make your life easier and skip the water bath.
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks of butter
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● How to make vanilla extract
● Chilling is vital for this recipe. The cake is very moist, and if it is removed from the pan before it has fully chilled, it can fall apart. Once chilled, it will keep its shape with no issues.
● The best way to remove this cheesecake from the springform pan is to let the cheesecake chill. Then, slide a knife around the sides of the pan to loosen the cheesecake. Remove to a serving dish.
● Warm the knife under hot water and wipe it clean before slicing. Wipe the knife clean between each slice to get nice, clean cuts.
● When decorating with the cream cheese frosting, use a piping bag and star tip. You could also color some of the frosting orange and green and pipe some carrots, or purchase small candy carrots.
● If you would like a layer of cream cheese frosting, use this cream cheese frosting recipe.
● This recipe is made with ingredients commonly found in your local grocery store.
● Store leftovers, covered, in the fridge for up to five (5) days.
● You can freeze this cheesecake, either sliced or whole. Cool the cake in the fridge for at least four (4) hours before you freeze it. If freezing slices, place in an airtight container and freeze for up to two (2) months. If freezing whole, wrap the entire cake in two layers of plastic wrap. Then wrap it in a layer of tin foil. Freeze for up to two (2) months. When you are ready to serve, thaw in the fridge the day before.

More Baked Cheesecake Recipes:

● Fresh and Easy Peach Rum Cheesecake Recipe
● The Best Baked Luscious Lemon Cheesecake Recipe
● Pecan Pie Cheesecake Recipe: Creamy and Delicious

No-Bake Cheesecake Recipes:

● No-Bake Rocky Road Cheesecake Recipe with Chocolate & Marshmallows
● No-Bake Chocolate Mint Cheesecake Recipe | Easy & Delicious

Carrot Cake Lovers Recipes:

● Carrot Cake Cupcakes Recipe
● The Best Carrot Cake Recipe – a wonderful recipe for a truly delicious cake

Carrot Cake Cheesecake Recipe – Moist & Creamy Dessert Ingredient List:

For the Carrot Cake Batter:

● 1 ½ cups All-purpose Flour
● ½ teaspoon Baking Soda
● ¾ teaspoon Baking Powder
● ¼ teaspoon Salt
● 1 teaspoon Ground Cinnamon
● 1/8 teaspoon Ground Nutmeg
● ½ cup Canola or Vegetable Oil
● ¼ cup Unsalted Butter, melted
● 2/3 cup Granulated Sugar
● 1/3 cup Brown Sugar, packed
● 2 large Eggs
● 1 teaspoon Vanilla Extract
● 1 1/3 cups Grated Carrots

For the Cheesecake Batter:

● 16 ounces Cream Cheese, softened
● 2/3 cup Granulated Sugar
● 1 Tablespoon All-purpose Flour
● 2 large Eggs, room temperature
● 1 teaspoon Vanilla Extract
● ½ cup Sour Cream, room temperature

For the Cream Cheese Frosting:

● 4 oz Cream Cheese
● ¼ cup Butter, softened
● 2 cups Confectioners Sugar
● 1 teaspoon Vanilla Extract
● 1-2 Tablespoons Milk (if needed)

Carrot Cake Cheesecake Mise en Place:

● 9″ Spring Form Pan
● Rubber Spatula
● Parchment Paper
● Aluminum Foil
● Measuring Cup
● Measuring Spoons
● Non-stick cooking spray
● (2) Medium Mixing Bowls
● Large Mixing Bowl
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Piping bag with tip (optional)
● Serving Dish

Carrot Cake Cheesecake Recipe – Moist & Creamy Dessert Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Adjust your rack to the middle of the oven.
2. Line the bottom of your springform pan with parchment paper. Lightly spray the bottom and the sides of the pan with non-stick cooking spray. Wrap the outside of the pan in a layer of aluminum foil.
3. We are going to start with the carrot cake batter.
4. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside for just a second.

5. In a separate large mixing bowl, whisk the canola oil, melted butter, granulated sugar, and brown sugar together.

6. Add the eggs and vanilla extract and continue whisking until well blended.

7. Add the flour mixture and stir to combine.

8. Add the grated carrots and fold them through the batter by hand. Set the batter aside.

9. To make the cheesecake:
10. In the large bowl of your stand mixer, use the paddle attachment to beat the cream cheese with the granulated sugar and all-purpose flour on medium speed until smooth. Scrape the sides of the bowl.

11. Add the eggs, one at a time, and beat on low speed until just mixed in.

12. Add the vanilla extract and the sour cream and beat on low speed until mixed in.

13. Place the carrot cake batter into your prepared pan. Use the back of a spoon or a rubber spatula to even out the batter.

14. Spoon the cheesecake batter over the carrot cake layer batter. Give the pan a light tap on the counter to release any air bubbles from the cheesecake.

15. Bake in a preheated 350ºF oven for 50 minutes.
16 Remove from the oven and cover the pan with aluminum foil. At this point, the cheesecake will be baked but the carrot cake will need more time. The aluminum foil will keep the cheesecake from browning. Bake for an additional 15 minutes.
17. Remove from the oven and remove the aluminum foil. The cheesecake will be baked through and it will appear “dry.” Cool the cake in the pan until it reaches room temperature. Once it cools down, place the pan in the fridge and chill for at least four (4) hours up to overnight.

18. Once the cake has chilled, make cream cheese frosting.
19. In the bowl of a stand mixer, beat the cream cheese and butter on medium-high speed until smooth.

20. Add the vanilla extract and the confectioners’ sugar to the bowl and beat on medium until smooth. If it is a little crumbly, add a tiny bit of milk to the bowl and beat until you get a smooth consistency.

21. If you are using a piping bag, transfer the frosting to the bag.

22. Remove the cheesecake from the pan and place on a serving dish or cake stand.

23. Swirl the frosting around the edges of the cake (covering any cracks that may have formed).

24. Store leftovers, covered, in the fridge for up to five (5) days.

Yield: 1

Carrot Cake Cheesecake Recipe - Moist & Creamy Dessert

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Carrot Cake Cheesecake Recipe - Moist & Creamy Dessert. This carrot cake cheesecake recipe layers moist spiced carrot cake with rich, creamy cheesecake. Topped with cream cheese frosting for the perfect Easter or anytime treat.

Prep Time 35 minutes

Cook Time 1 hour 15 minutes

Additional Time 4 hours

Total Time 5 hours 50 minutes

Ingredients

For the Carrot Cake Batter:

• 1 ½ cups All-purpose Flour
• ½ teaspoon Baking Soda
• ¾ teaspoon Baking Powder
• ¼ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Nutmeg
• ½ cup Canola or Vegetable Oil
• ¼ cup Unsalted Butter, melted
• 2/3 cup Granulated Sugar
• 1/3 cup Brown Sugar, packed
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1 1/3 cups Grated Carrots

For the Cheesecake Batter:

• 16 ounces Cream Cheese, softened
• 2/3 cup Granulated Sugar
• 1 Tablespoon All-purpose Flour
• 2 large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• ½ cup Sour Cream, room temperature

For the Cream Cheese Frosting:

• 4 oz Cream Cheese
• ¼ cup Butter, softened
• 2 cups Confectioners Sugar
• 1 teaspoon Vanilla Extract
• 1-2 Tablespoons Milk (if needed)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Adjust your rack to the middle of the oven.
2. Line the bottom of your springform pan with parchment paper. Lightly spray the bottom and the sides of the pan with non-stick cooking spray. Wrap the outside of the pan in a layer of aluminum foil.
3. To make the carrot cake batter:
4. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside for just a second.
5. In a separate large mixing bowl, whisk together the canola oil, melted butter, granulated sugar, and brown sugar.
6. Add the eggs and vanilla extract and continue whisking until well blended.
7. Add the flour mixture and stir to combine.
8. Add the grated carrots and fold them through the batter by hand. Set the batter aside.
9. To make the cheesecake:
10. In the large bowl of your stand mixer, use the paddle attachment to beat the cream cheese with the granulated sugar and all-purpose flour on medium speed until smooth. Scrape the sides of the bowl.
11. Add the eggs, one at a time, and beat on low speed until just mixed in.
12. Add the vanilla extract and sour cream, and beat on low speed until combined.
13. Place the carrot cake batter into your prepared pan. Use the back of a spoon or a rubber spatula to even out the batter.
14. Spoon the cheesecake batter over the carrot cake layer batter. Give the pan a light tap on the counter to release any air bubbles from the cheesecake.
15. Bake in a preheated 350ºF oven for 50 minutes.
16. Remove from the oven and cover the pan with aluminum foil. At this point, the cheesecake will be baked, but the carrot cake will need more time. The aluminum foil will keep the cheesecake from browning. Bake for an additional 15 minutes.
17. Remove from the oven and remove the aluminum foil. The cheesecake will be baked through, and it will appear "dry." Cool the cake in the pan until it reaches room temperature. Once it cools down, place the pan in the fridge and chill for at least four (4) hours up to overnight.
18. Once the cake has chilled, make cream cheese frosting.
19. In the bowl of a stand mixer, beat the cream cheese and butter on medium-high speed until smooth.
20. Add the vanilla extract and the confectioners' sugar to the bowl and beat on medium until smooth. If it is a little crumbly, add a tiny bit of milk to the bowl and beat until you get a smooth consistency.
21. If you are using a piping bag, transfer the frosting to the bag.
22. Remove the cheesecake from the pan and place it on a serving dish or cake stand.
23. Swirl the frosting around the edges of the cake (covering any cracks that may have formed).
24. Store leftovers, covered, in the fridge for up to five (5) days.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 732Total Fat: 39gSaturated Fat: 17gUnsaturated Fat: 21gCholesterol: 138mgSodium: 377mgCarbohydrates: 91gFiber: 1gSugar: 79gProtein: 7g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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