Why You’ll Love This Recipe
This cake is a showstopper for any special occasion. It’s a unique twist on traditional carrot cake, offering the warm spices and sweetness of the classic paired with the velvety indulgence of cheesecake. Whether for Easter, birthdays, or just because, it’s sure to impress guests and become a new favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cream cheese, softened
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Granulated sugar
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Eggs
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Vanilla extract
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All-purpose flour
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Baking powder
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Baking soda
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Ground cinnamon
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Ground nutmeg
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Salt
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Vegetable oil
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Brown sugar
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Grated carrots
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Crushed pineapple, drained
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Chopped walnuts or pecans (optional)
Directions
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Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
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In a bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Set aside.
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In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a large mixing bowl, combine oil, brown sugar, and eggs until blended.
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Stir in grated carrots and pineapple.
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Add the dry ingredients to the carrot mixture, mixing until just combined.
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Spread half the carrot cake batter into the prepared pan.
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Pour the cheesecake mixture over the carrot layer.
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Spoon the remaining carrot batter on top and gently swirl with a knife for a marbled effect.
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Bake for 55–65 minutes, or until the center is set.
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Cool completely, then refrigerate for at least 4 hours before serving.
Servings and timing
Serves 12–14 people.
Prep Time: 25 minutes
Cook Time: 55–65 minutes
Chill Time: 4 hours
Total Time: About 5.5 hours
Variations
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Frosted: Top with cream cheese frosting for extra richness.
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Nut-Free: Omit walnuts or pecans.
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Raisin Addition: Add golden or regular raisins to the carrot batter.
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Coconut Twist: Mix shredded coconut into the cake layer.
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Mini Cakes: Make individual cheesecakes in muffin tins.
Storage/Reheating
Store covered in the refrigerator for up to 5 days.
Freeze for up to 2 months—wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
No reheating is required; serve chilled.
FAQs
Can I make this ahead of time?
Yes, it’s actually better when made a day in advance.
Does it need frosting?
Not necessarily, but cream cheese frosting adds extra sweetness.
Can I use pre-shredded carrots?
Freshly grated carrots work best for moisture and flavor.
How do I prevent cracks in the cheesecake?
Avoid overmixing and let it cool slowly to room temperature before refrigerating.
Can I make it gluten-free?
Yes, use a gluten-free flour blend.
Can I skip the pineapple?
Yes, but it adds moisture and sweetness.
Should I toast the nuts first?
Toasting enhances flavor but is optional.
Can I make it without nuts?
Yes, simply omit them.
Can I make this in a regular cake pan?
Yes, but line with parchment for easy removal.
How long should it chill before slicing?
At least 4 hours, preferably overnight.
Conclusion
Carrot Cake Cheesecake is the ultimate dessert mash-up, blending the cozy, spiced flavors of carrot cake with the creamy decadence of cheesecake. Perfect for special occasions or simply treating yourself, it’s a dessert worth savoring bite by bite.
Carrot Cake Cheesecake
Carrot Cake Cheesecake is the perfect fusion of moist, spiced carrot cake and rich, creamy cheesecake. Swirled together in one stunning dessert, it delivers layers of warm spice, tangy creaminess, and irresistible texture.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12–14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, beat cream cheese, granulated sugar, 1 egg, and vanilla extract until smooth. Set aside.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, whisk vegetable oil, brown sugar, and remaining 2 eggs until blended. Stir in grated carrots and crushed pineapple.
- Gradually add dry ingredients to the carrot mixture, stirring until just combined. Fold in nuts if using.
- Spread half the carrot cake batter into the prepared pan.
- Pour cheesecake mixture evenly over the carrot layer.
- Spoon remaining carrot batter on top and gently swirl with a knife for a marbled effect.
- Bake for 55–65 minutes, or until center is set.
- Cool completely, then refrigerate at least 4 hours before serving.
Notes
Freshly grated carrots work best for moisture and flavor.Chilling overnight improves texture and flavor.To prevent cheesecake cracks, avoid overmixing and cool slowly before refrigerating.Can be made gluten-free by using a gluten-free flour blend.
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: 420
- Sugar: 31g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg