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In this carrot cake cheesecake recipe, a thick cheesecake batter is swirled into a tender carrot cake and finished with a tangy cream cheese frosting! Each bite is an amazing meld of flavors and a wonderful spring treat.
Desserts that combine two favorites are my jam. Like a Turtle Cheesecake (candy flavors in a cheesecake package, anyone?) or a Cinnamon Roll Cheesecake, a carrot cake cheesecake is the best of both the cake and cheesecake worlds. Every forkful is infused with sweet cream cheese from the ribbon of rich cheesecake throughout the cake to the fluffy cream cheese buttercream on top. Mix up your usual carrot cake routine and make this special dessert!
Why I Love This Carrot Cake Cheesecake
- A fun twist on carrot cake. If you love carrot cake but sometimes feel like you want more of that luscious cream cheese frosting, this is the cake for you! You’ll get frosting on top AND extra cream cheesy goodness within the cake itself. It’s not your simple carrot cake, and you’ll love it for that.
- Nicely balanced. Don’t worry that you’ll get too much cake or too much cheesecake in every bite—I find that this dessert is perfectly balanced, with enough moist cake to offset the rich cheesecake.
- Have your cake and cheesecake, too. For those times when you just can’t decide between cake and cheesecake, a carrot cake cheesecake makes it easy! You’ll get everything you crave about each one in this dessert.
Recipe Ingredients
All of the ingredients you need for this recipe are outlined below, so give them a quick scan before you start making the cake. The full ingredient amounts are included in the printable recipe card at the end of this post.
- Cream Cheese – You’ll need a lot of cream cheese, about 3 cups in total, to make the cheesecake filling and the frosting.
- Granulated Sugar – You’ll use sugar in both the cheesecake and the carrot cake.
- All-Purpose Flour – Spoon and level the flour when measuring for accuracy
- Eggs – Large eggs at room temperature work best.
- Sour Cream – I use full-fat sour cream for richness.
- Vanilla – Use pure vanilla extract or vanilla bean paste.
- Salt – Fine-grain sea salt or table salt works.
- Baking Powder – Check to make sure the baking powder is not expired for the best results.
- Spices – A combination of ground cinnamon, nutmeg, and ginger flavors the carrot cake.
- Brown Sugar – I used light brown sugar, but dark brown sugar will also work.
- Applesauce – A little unsweetened applesauce adds moisture to the cake.
- Oil – A neutral oil, like canola oil or vegetable oil, is best.
- Carrots – You’ll need about 2-3 large carrots.
- Butter – Unsalted butter, softened to room temperature, adds fluffiness to the frosting.
- Powdered Sugar – Always sift powdered sugar before adding it to frosting so it is not lumpy.
Carrot Cake Cheesecake Recipe
This carrot cake cheesecake recipe swirls a thick cheesecake batter into a tender carrot cake, then finishes it with cream cheese frosting!
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 oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ 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, mixing until well combined.
- Incorporate the eggs one at a time, ensuring each is fully integrated before adding the next.
- Whisk in the sour cream, vanilla extract, and a pinch of sea salt until the mixture is creamy and smooth. Set aside.
Prepare the Carrot Cake Batter
- Preheat the oven to 350°F. Use a 9-inch springform pan. Grease the bottom and sides of the pan with butter or non-stick cooking spray. Cut a circle of parchment paper to fit the base of the pan and place it inside. Optionally, cut strips of parchment paper to line the sides of the pan. This preparation helps prevent the cheesecake from sticking and allows for a clean release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, sea salt, ground cinnamon, nutmeg, and ginger.
- In a separate large bowl, with an electric mixer, mix the eggs, light brown sugar, and granulated sugar until well combined. Stir in the unsweetened applesauce, canola (or vegetable) oil, and vanilla extract.
- 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 springform pan, spreading it evenly.
- Gently pour the cheesecake batter over the carrot cake layer. Spoon the remaining carrot cake batter over the cheesecake layer in small dollops.
Bake
- Place the pan on the center rack of the preheated oven and bake for 70-80 minutes, or until the center is set. If the top begins to brown too quickly, tent it with aluminum foil.
Cool and Chill
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Run a knife around the edge to loosen it, then remove the sides of the springform pan. Allow the cake to cool to room temperature before refrigerating for at least 4 hours, or overnight, to set.
Prepare the Cream Cheese Frosting
- In a medium bowl, beat the butter and powdered sugar until light and fluffy. Gradually add softened cream cheese, mixing until smooth. Stir in the vanilla extract.
Prepare the Caramelized Pecans
- In a skillet over medium heat, melt the unsalted butter. Add the granulated sugar and chopped pecans, stirring continuously until the sugar dissolves and coats the pecans, and they become fragrant and toasted, about 3–5 minutes. Transfer the pecans to a sheet of parchment paper to cool.
Assemble and Serve
- Once the cake is thoroughly chilled, spread the cream cheese frosting evenly over the top. Sprinkle the caramelized pecans over the frosting. Slice and serve. Enjoy!
Nutrition
Calories: 588kcal | Carbohydrates: 59g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 284mg | Potassium: 204mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3713IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make a Carrot Cake Cheesecake
- Make the cheesecake batter. Mix the cream cheese with sugar and flour until smooth.
- Add eggs. Whisk in each egg one at a time, then add the sour cream and vanilla.
- Whisk until smooth. Fully combine the batter until it’s smooth.
- Make carrot cake batter. First, preheat the oven to 350°F and grease a 9-inch springform pan and line it with parchment paper. Whisk together the dry ingredients.
- Combine wet ingredients. Separately, mix the eggs, light brown sugar, and granulated sugar, and stir in the applesauce, oil, and vanilla extract.
- Combine. Gradually add the dry ingredients to the wet mixture.
- Add carrots. Fold in the finely grated carrots.
- Add batter to the pan. Pour half of the carrot cake batter into the prepared pan.
- Top with cheesecake. Gently pour the cheesecake batter over the carrot cake layer, then spoon the remaining carrot cake batter over the top.
- Bake. Place the pan in the oven and bake for 70-80 minutes, then cool completely.
- Make frosting. Beat the butter and powdered sugar until light and fluffy, add the cream cheese and vanilla, then mix until smooth.
- Frost the cake. Add the frosting to the cooled cake.
- Cook pecans. Melt butter in a saucepan, then toast the sugar and pecans for 3–5 minutes and cool.
- Sprinkle over the nuts. Add the caramelized pecans to the top of the cake. Cut and serve.
Tips for Success
- Use Room Temperature Ingredients: For the smoothest cheesecake batter and cream cheese frosting, bring the cream cheese, sour cream, and eggs to room temperature before mixing.
- Chill Overnight: For the best depth of flavor, refrigerate the cake for at least 6 hours or overnight before slicing. I like to let it sit at room temperature on the counter for 10 minutes before serving.
- How to Get Clean Slices: For neat and professional-looking slices, wipe the knife clean between cuts and run it under warm water before slicing.
- Add nuts. If you would like a bit of crunch to offset the richness of the cheesecake layer, add 1/2-1 cup of chopped walnuts to the carrot cake base.
How to Store
- Fridge – Cover the carrot cake cheesecake tightly with plastic so that it stays moist and doesn’t absorb any fridge odors, then store it in the fridge for up to 4 days.
- Freezer – Wrap the whole cheesecake tightly in plastic and then a layer of foil, and store it in the freezer for up to 2 months. Or, wrap chilled individual slices in plastic and place them in a freezer-safe bag or airtight container and keep them in the freezer for up to 2 months. Thaw the cake thoroughly in the fridge before serving.
