Description
If you love the warm spices of carrot cake and the creamy richness of cheesecake, this Carrot Cake Cheesecake is the dessert of your dreams. It’s the perfect marriage of two classic favorites—layers of moist carrot cake and silky vanilla cheesecake baked together into one stunning, decadent dessert. Whether you’re hosting a holiday meal or simply want to impress your guests, this cake will have everyone reaching for seconds.
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Ingredients
For the Carrot Cake Layer:
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1 cup all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground ginger
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2 large eggs
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½ cup brown sugar
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¼ cup granulated sugar
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½ cup vegetable oil
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1 tsp vanilla extract
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1 ½ cups finely grated carrots
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½ cup chopped walnuts or pecans (optional)
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¼ cup crushed pineapple, well-drained (optional)
For the Cheesecake Layer:
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2 (8 oz) blocks cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup sour cream or Greek yogurt
For the Frosting (Optional Cream Cheese Topping):
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4 oz cream cheese, softened
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2 tbsp butter, softened
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¾ cup powdered sugar
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½ tsp vanilla extract
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1–2 tbsp milk (as needed for consistency)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C).
Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2: Make the Carrot Cake Batter
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, mix eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
Stir in grated carrots, nuts, and pineapple (if using).
Gradually fold in the dry ingredients until just combined.
Step 3: Make the Cheesecake Batter
In a separate bowl, beat softened cream cheese until smooth and creamy.
Add sugar and beat until well combined.
Add eggs one at a time, mixing well after each.
Stir in vanilla and sour cream. Set aside.
Step 4: Layer the Batters
Pour half of the carrot cake batter into the bottom of the prepared pan.
Gently spread half of the cheesecake batter on top.
Repeat with remaining carrot cake batter, followed by the remaining cheesecake batter.
Use a spatula to gently smooth the top layer.
Step 5: Bake the Cake
Bake in the preheated oven for 60–70 minutes, or until the center is set and a toothpick comes out clean from the cake portion.
If the top begins to brown too quickly, tent loosely with foil.
Step 6: Cool & Chill
Let the cake cool in the pan for 15–20 minutes, then run a knife around the edges.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 7: Make the Optional Cream Cheese Frosting
Beat cream cheese and butter together until smooth.
Add powdered sugar and vanilla, then mix until fluffy.
Add milk a little at a time until desired consistency is reached.
Spread over chilled cheesecake if desired.
Step 8: Slice & Serve
Remove the springform ring, slice with a warm knife, and serve chilled.
Garnish with extra chopped nuts or a sprinkle of cinnamon for an elegant touch.
Notes
Use Freshly Grated Carrots – They’re moister and give the best texture.
Don’t Overmix – Mix each layer just until smooth for the creamiest texture.
Chill Completely – This cake tastes best cold and is easier to slice.
Use a Springform Pan – Makes removal and presentation much easier.
Level the Layers – Use a spatula to smooth each layer gently.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Cuisine: American / Dessert