Go Back
–+ servings
Carrot Cake Cheesecake

Decadent Carrot Cake Cheesecake for Your Next Celebration

This Carrot Cake Cheesecake marries spiced carrot cake and creamy cheesecake into one irresistible dessert, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Adds sweetness; brown sugar can give it more depth.
  • 1 teaspoon Cinnamon Essential for warmth and flavor; nutmeg can be used for a twist.
  • 1 teaspoon Kosher Salt Enhances overall flavor; regular salt is a fine substitute.
  • 1 teaspoon Baking Soda Acts as a leavening agent; you can use baking powder in a pinch, but adjust.
  • ¾ cup Canola Oil Keeps the cake moist; melted coconut oil or vegetable oil can work too.
  • 2 Large Eggs, Beaten Binds the mixture; for vegan, flaxseed eggs can work.
  • 1.5 cups Grated Carrots Adds moisture and sweetness; freshly grated for best texture.
  • ½ cup Raisins Provides chewiness and extra sweetness; omit if you prefer less sweet.
  • ½ cup Chopped Pecans or Walnuts Adds delightful texture; feel free to omit or swap.
For the Cheesecake Layer
  • 2 packages Cream Cheese, Softened The star of the cheesecake; Neufchâtel for a lighter option.
  • ¾ cup Granulated Sugar Sweetens the cheesecake; consider powdered sugar for smoother finish.
  • ¼ teaspoon Kosher Salt Enhances the flavors; regular salt is a good alternative.
  • 1.5 tablespoon All-Purpose Flour Helps stabilize the cheesecake; omit for gluten-free version.
  • ½ tablespoon Pure Vanilla Extract Rich flavor enhancer for cream cheese mixture.
  • 2 Large Eggs Provides structure; substitute with flaxseed eggs for vegan.
  • ½ cup Sour Cream Brings in creaminess and tangy flavor.
For the Cream Cheese Frosting
  • 1 cup Powdered Sugar Sweetens and thickens frosting; leave out for less sweet topping.
  • 4 tablespoon Butter, Softened Adds richness; margarine can be used if needed.
  • 4 oz. Cream Cheese Base of the frosting; low-fat cream cheese can cut calories.
  • ½ teaspoon Pure Vanilla Extract Enriches the frosting flavor.
  • Chopped Pecans or Walnuts For garnishing; can be omitted for nut-free.

Equipment

  • 9-inch springform pan
  • large mixing bowl
  • Hand mixer or stand mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with cooking spray.
  2. In a large mixing bowl, combine flour, sugar, cinnamon, salt, and baking soda until well blended.
  3. Add canola oil and beaten eggs, mixing until combined. Fold in grated carrots, raisins, and pecans.
  4. Pour half the carrot cake batter into the prepared pan, spreading evenly.
  5. In another bowl, combine softened cream cheese, sugar, salt, flour, and vanilla extract. Beat until smooth.
  6. Add eggs and sour cream to the cream cheese mixture, blending until creamy.
  7. Pour the cheesecake mixture over the carrot cake layer, smoothing out gently. Swirl in the remaining carrot cake batter.
  8. Bake for about 1 hour, until the center is set and lightly golden.
  9. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours.
  10. Mix powdered sugar, butter, cream cheese, and vanilla to make frosting. Spread over cooled cake and garnish.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 2500IUVitamin C: 1mgCalcium: 100mgIron: 1.5mg

Notes

Ensure cream cheese is at room temperature for smooth mixing. Avoid overmixing for better texture. Refrigerate for enhanced flavors and easier slicing.

Tried this recipe?

Let us know how it was!