Go Back
–+ servings
Slice of homemade carrot cake cheesecake with cream cheese frosting, caramel drizzle, and walnut topping on a plate.

Carrot Cake Cheesecake

A stunning Carrot Cake Cheesecake that combines spiced carrot cake with creamy cheesecake in one pan. The perfect make-ahead dessert for birthdays, holidays, or when you can’t decide between cake and cheesecake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 9 hours 25 minutes
Servings: 12
Course: cake, Dessert
Cuisine: American, Holiday Baking
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrot Cake Base
  • 1 ½ cups All-purpose flour - Can use whole wheat for denser texture
  • ¾ cup Granulated sugar
  • ½ cup Brown sugar - Packed
  • ½ cup Vegetable oil - Or melted butter/coconut oil
  • 2 large Eggs - Room temperature
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Cinnamon - Or chai spice blend
  • ¼ teaspoon Nutmeg - Freshly grated preferred
  • ½ teaspoon Salt
  • 1 ½ cups Carrots - Finely shredded
  • ½ cup Crushed pineapple - Drained well
  • ½ cup Walnuts/pecans - Chopped
For the Cheesecake Layer
  • 16 oz Cream cheese - Softened
  • ½ cup Granulated sugar
  • 2 large Eggs - Room temperature
  • ½ cup Sour cream - Or Greek yogurt
  • 1 teaspoon Vanilla extract
  • 2 tablespoon All-purpose flour - Helps set batter
Optional Cream Cheese Frosting
  • 8 oz Cream cheese - Softened
  • ¼ cup Butter - Softened
  • 1 ½ cups Powdered sugar - Sifted
  • 1 teaspoon Vanilla extract

Equipment

  • 1 9-inch springform pan (Wrap with foil to prevent leaks)
  • 1 Electric mixer (Hand or stand mixer)
  • 2–3 Mixing bowls (For dry, wet, and cheesecake layers)
  • 1 Box grater / food processor (For shredding carrots)
  • 1 set Measuring cups & spoons (For accuracy)
  • 1 Rubber spatula (For folding and scraping batter)

Method
 

  1. Grease springform pan, line bottom with parchment, wrap outside with foil, preheat oven to 350°F.
    Prepared springform pan lined with parchment paper and wrapped in aluminum foil.
  2. Mix dry ingredients in one bowl, beat oil, eggs, and sugars in another. Combine, then fold in carrots, pineapple, and nuts. Spread evenly in pan.
    Baked carrot cake cheesecake topped with shredded carrots and walnuts in a springform pan.
  3. Beat cream cheese smooth, add sugar, then eggs one at a time. Mix in sour cream, vanilla, and flour until just combined.
    Bowl of creamy cheesecake batter being whisked until fluffy.
  4. Spoon cheesecake batter over carrot cake layer, smooth top, bake 55–65 minutes until center jiggles slightly. Cool fully, refrigerate overnight.
    Carrot cake cheesecake layer being smoothed in a springform pan with a spatula.
  5. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread on cooled cake or dust top with powdered sugar.
    Slice of homemade carrot cake cheesecake with cream cheese frosting, caramel drizzle, and walnut topping on a plate.

Nutrition

Serving: 150gCalories: 420kcalCarbohydrates: 42gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 300mgPotassium: 270mgFiber: 2gSugar: 29gVitamin A: 4200IUVitamin C: 3mgCalcium: 80mgIron: 1.6mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!