This carrot cake cheesecake is a combination of carrot cake and a cheesecake! It has swirls of carrot cake and cheesecake. It is topped with cream cheese frosting. This is the best of both desserts!
This carrot cake cheesecake takes two of my all time favorite cakes and combines them into the ultimate dessert. A well spiced carrot cake is delicious, but it really shines when combined with the creamy layers of cheesecake. You need to try this!
For more cheesecake recipes, try Caramel Apple Cheesecake Bars, Sugar Cookie Cheesecake, and Chocolate Cheesecake Bars.
Jump to:
- Why This Carrot Cheesecake Cake Recipe Works
- Ingredient Notes for Carrot Cake Cheesecake
- Ingredient Substitutions
- Step By Step Instructions - Cheesecake
- Step By Step Instructions - Carrot Cake
- Step By Step Instructions - Cream Cheese Frosting
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Carrot Cheesecake Cake Recipe Works
- Amazing flavor- This delicious recipe brings the perfect combination of the best carrot cake and cheesecake together for a delicious dessert!
- Marbled layers- This carrot cake cheesecake has perfectly marbled carrot cake layers and cheesecake layers so that you get both in every bite for the best flavor.
- Great texture- The creamy cheesecake and the soft carrot cake complement each other so well it is hard to stop from taking another bite!
Ingredient Notes for Carrot Cake Cheesecake
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Sour cream- Pull this out 2 hours before baking to get to room temperature.
- Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
- Heavy cream- Pull this out 2 hours before baking.
- Powdered sugar- Make sure the icing sugar is sifted to avoid gritty frosting.
- Cream cheese- Pull this out 2 hours before baking.
- Brown sugar- I used dark brown sugar, but you can use light as well.
- Carrots- Use freshly grated carrots as pre-shredded carrots are too hard and chewy in the cake. They dry out if grated too far an advance.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions - Cheesecake
Here is how to make the cheesecake batter for the carrot cake cheesecake.
STEP 1: Prep. Preheat the oven to 350°F. Meanwhile, spray a 9-inch springform pan with baking spray. Line the bottom with a 9-inch parchment paper circle and spray it again.
STEP 2: Beat cream cheese and sugar. Beat the cream cheese and sugar together using a mixer on high speed for 2 minutes.
Be sure to scrape the sides of the bowl during the mixing to incorporate all of the ingredients.
STEP 3: Wet ingredients. Add the sour cream, heavy cream, and vanilla extract. Mix them in on medium speed until it is smooth.
STEP 4: Add eggs. Add the eggs to the cheesecake batter and mix them in on low speed until just combined.
Step By Step Instructions - Carrot Cake
Here is how to make the carrot cake batter and bake the carrot cake cheesecake.
STEP 1: Dry ingredients. Sift the flour into a medium bowl with the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Grate the carrots with the finest setting on your grater and set them aside.
STEP 2: Beat oil and sugars. Beat the oil, brown sugar, and white sugar with your mixer on high speed for 1 minute.
STEP 3: Combine. Add the sour cream, vanilla extract, grated carrots, and eggs. Mix them in on medium speed until combined. Add the dry ingredients and mix them in on low speed until just combined.
STEP 4: Add first layers. Add ½ of the carrot cake batter to the bottom of the prepared pan. Spread it into an even layer. Then, place ⅓ of the cheesecake batter on top placing a little bit at a time.
STEP 5: Add marbled layers. Add ½ of the remaining carrot cake batter (¼ of the batch) on top placing it in dollops. Repeat with another ⅓ of the cheesecake batter. Add the remaining carrot cake batter. Then, finish with the rest of the cheesecake batter. The layered dollops will create the marbled pattern, do not swirl them together.
STEP 6: Bake cheesecake. Bake for 45-55 minutes. It is done when the cheesecake has a slight jiggle on top. It is easy to overbake the cake, so it is okay to check the progress a little early.
STEP 7: Chill. Remove the carrot cake cheesecake cake from the oven and place it on a cooling rack until it is cooled completely. Then, cover it with foil and place it in the fridge overnight, or at least 6 hours, to chill.
Step By Step Instructions - Cream Cheese Frosting
Here is how to make the cream cheese frosting and decorate the carrot cake cheesecake.
STEP 1: Sift. Sift the powdered sugar into a bowl. Set it aside.
STEP 2: Beat butter and cream cheese. Use a mixer to beat the butter and cream cheese together on high speed for 2 minutes.
Be sure to scrape the sides to incorporate all of the ingredients. If chunks remain beat it for another minute to mix them in.
STEP 3: Combine. Add the powdered sugar and mix it in on low speed until just combined. Add the vanilla extract and mix it on high speed until you have a creamy frosting.
STEP 4: Decorate. Take the cheesecake out of the pan and remove the parchment paper. Then, spread the icing over the cheesecake.
Expert Baking Tips
- Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
- To easily remove the cake from the pan, make sure to first spray the springform pan with baking nonstick spray. Then, line bottom with parchment paper and spray it again to make sure that the paper does not stick to the bottom of the cake too much. If you miss any spots with the spray they can stick and tear the cake so be thorough.
- The cheesecake layers are thin enough to not need a water bath like a full cheesecake. You do need to watch it carefully as it finishes baking though, as the cake layer will overbake first. Remove the cake from the oven as soon as the edges of the cheesecake are set and only the middle jiggles a bit.
FAQ
I do not recommend using a smaller pan as there would be too much batter.
First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
To marble the cheesecake and cake layers be sure that you are placing dollops of batter not pouring it all in. The uneven batter layers will bake into a marbled pattern. Swirling them together will mix them together too much for clean lines.
Recipe Variations
- Carrot decoration- You can separate some of the frosting and dye it to make frosting carrot decorations on top!
- Chocolate carrot cheesecake- You can use this chocolate cheesecake recipe for the cheesecake batter to make a chocolate version!
Special Tools
- Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
Storing and Freezing
Store this carrot cake cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
You can freeze the carrot cake cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the carrot cake cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before decorating.
Other Carrot Cake Recipes To Try
Try these spring recipes too!
- Lemon Drizzle Cake
- Lemon Raspberry Rolls
- Strawberry Brownies
- Lemon Crinkle Cookies
- Strawberry Vanilla Cake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Carrot Cake Cheesecake
Ingredients
Cheesecake
- 16 oz Cream cheese room temperature
- ½ cup White granulated sugar
- ½ cup Sour cream room temperature or greek yogurt
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
Carrot Cake
- 1 ¾ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ½ cup Oil canola or vegetable oil
- ½ cup Brown sugar packed light or dark
- ⅓ cup White granulated sugar
- ½ cup Sour cream room temperature or greek yogurt
- 1 teaspoon Pure vanilla extract
- 1 cup Grated carrots about 2 large carrots
- 2 Large eggs room temperature
Cream Cheese Frosting
- ¾ cup Unsalted butter room temperature
- 8 oz Cream cheese room temperature
- 1 ¾ cup Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
Instructions
Cheesecake
- Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a 9-inch parchment paper and spray again.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl with a rubber spatula halfway through.16 oz Cream cheese, ½ cup White granulated sugar
- Add in the sour cream, heavy cream, and vanilla. Mix on medium until smooth.½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract
- Add in the eggs and mix on low speed until just combined. Set the batter aside.2 Large eggs
Carrot Cake
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. Grate the carrots on the smallest setting on the grater and set aside.1 ¾ cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ½ teaspoon Ground ginger
- Using a mixer, beat the oil, brown sugar, and sugar on high speed for 1 minute.½ cup Oil, ½ cup Brown sugar, ⅓ cup White granulated sugar
- Add in the sour cream, vanilla, grated carrots, and eggs. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined.½ cup Sour cream, 1 teaspoon Pure vanilla extract, 1 cup Grated carrots, 2 Large eggs
- Add ½ of the carrot cake batter to the bottom of the springform pan. Spread it so it is even. Add ⅓rd of the cheesecake batter. Add a little at a time on top.
- Add ½ of the remaining carrot cake batter on top of the cheesecake batter. Repeat with another ⅓rd of the cheesecake batter and then top with the remaining carrot cake batter. Top the cheesecake with the rest of the cheesecake batter. You will be creating layers in the pan. Don't swirl it.
- Bake for 45-55 minutes. Bake until the middle of the cheesecake has a slight jiggle.
- Place the pan on a cooling rack. Cool completely before covering with foil and chilling in the fridge. Chill for at least 6 hours or overnight.
Cream Cheese Frosting
- Sift the powdered sugar in a bowl. Set aside.1 ¾ cup Powdered sugar
- Beat the butter and cream cheese on high speed for 2 minutes. Scrape the bowl with a rubber spatula. If any chunks remain, beat on high for another minute.¾ cup Unsalted butter, 8 oz Cream cheese
- Add in the powdered sugar on low speed until just combined. Add in the vanilla and beat on high until creamy.1 teaspoon Pure vanilla extract
- Take the cheesecake out of the pan and remove the parchment paper. Spread the icing over the cheesecake.
Rosemary says
This is the second time making the Carrot cake Cheesecake! In one month 🤗 Need I say more!!!
Kayla Williams says
Hii! Question! I made an another recipe that was a carrot cake cheesecake. And my carrot cake batter basically came out raw and runny! I’m hoping to try yours and have a different outcome. But on that persons recipe I saw many saying the same thing. So what I did and what they did they used a water bath. So do I use a water bath for this type of cheesecake. I’m wondering if the steam from the water made my carrot cake batter not bake??. Thanks a lot ☺️☺️hoping to try your recipe soon!
Hannah says
I brought this for Easter Sunday and the whole family loved it! There wasn’t any left to take home. Thats how you know it’s good! The recipe was easy to follow and turned out perfect.
Audrey says
Hey Stephanie! Making this for Easter on Sunday. Would you recommend waiting to do the buttercream just before serving so it isn't so cold? Or did you test this recipe with having the entire cake plus buttercream chill in the fridge for a lengthy time? I'm not a huge fan of cold buttercream! Excited for this blended recipe though.
Paola says
First time making Carrot cake so good
Emily says
Perfect dessert for Easter or any day! Easy and delicious! Your cookie dough cheesecake is one of our family favorites so I knew I had to try this one!
Carol says
Hi Stephanie,
I want to tell you first of all, the photos are so pretty and your recipes are well explained and easy to follow.
I am really looking forward to making this as my special Easter dessert. It is just beautiful. I love my carrot cake to have toasted walnuts in it so I was thinking I might put a bit on top of this for garnish,as well? I don't know if this might be too much though.I really want to compliment the cake so I hope you can tell me your thoughts! Many thanks!