Name: Carrot Cake Cheesecake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon fine sea salt; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ½ cup unsalted butter, melted and cooled; 6 tablespoons light brown sugar, packed; 6 tablespoons granulated sugar; 1 large egg; ⅛ cup mashed banana; 1 teaspoon vanilla extract; 1 ½ cups grated carrots; 4 ounces canned crushed pineapple, drained well; ¼ cup chopped walnuts or pecans, divided; ¼ cup raisins; Coating baking spray; ½ cup heavy whipping cream; 20 ounces cream cheese, softened; ½ cup powdered sugar; ½ cup sour cream; 1 teaspoon vanilla extract; ¼ to ½ cup store-bought caramel sauce; ½ cup chopped nuts (walnuts or pecans), more or less to taste

Jump to Recipe· 3.8 from 87 reviews

If you are craving a dessert that brings together the best of two beloved sweets, then you have to try this Carrot Cake Cheesecake Recipe. Imagine the warm, spicy flavors of a classic carrot cake layered with the rich, creamy delight of a no-bake cheesecake that melts in your mouth. It’s the perfect marriage of textures and tastes—from the tender carrot cake base with bursts of pineapple and walnuts to the luscious cheesecake topping drizzled with caramel sauce. Every bite feels like a comforting hug that’s sweet, satisfying, and utterly unforgettable.

Ingredients You’ll Need

An overhead view shows 20 separate small white bowls and containers arranged neatly on a white marbled surface, each holding different ingredients. In the center, a large white bowl holds bright orange shredded carrots. Around it, from left to right and top to bottom, there is light brown crushed cookies or crumbs, creamy white thick cheese, light brown sugar, a dark liquid in a small white square dish, pure white milk in a small white pitcher, white thick cream in a clear glass bowl, one white egg in a small black bowl, light yellow juice in a small clear cup, a small dark bottle with a red cap, chopped walnuts, white all-purpose flour, pineapple chunks in a small white square bowl, dark raisins in a clear cup, powdered sugar in a clear cup, mashed banana in a small white square bowl, melted butter in a small clear container, and five small wooden spoons each with a different fine spice: dark brown, white, brown, white, and dark brown, respectively, placed at the bottom. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in the Carrot Cake Cheesecake Recipe is straightforward but essential, carefully chosen to build layers of flavor, color, and texture. From aromatic spices that make the carrots sing to the creamy, dreamy cheese layer, each component plays a crucial role in delivering a sensory feast.

All-purpose flour: Provides structure to the cake ensuring a tender crumb.
Ground cinnamon: A warm spice that brings depth and classic carrot cake aroma.
Baking soda: Helps the batter rise to create a soft, light cake.
Fine sea salt: Balances sweetness and enhances all the other flavors.
Ground nutmeg: Adds a subtle nutty note complementing the cinnamon.
Ground cloves: A pinch elevates the spice mix with a hint of earthiness.
Unsalted butter (melted and cooled): Infuses moisture with a rich, creamy mouthfeel.
Light brown sugar: Brings caramel hints and helps keep the cake moist.
Granulated sugar: Sweetens while supporting the cake’s tenderness.
Large egg: Acts as a binder and adds richness.
Mashed banana: Adds natural sweetness and moist texture.
Vanilla extract: Brightens flavors and rounds out the batter.
Grated carrots: The star ingredient adding moisture, sweetness, and texture.
Canned crushed pineapple (drained): Infuses juicy bursts for a tropical twist.
Chopped walnuts or pecans: Adds crunch and an earthy contrast to the sweet cake.
Raisins: Small bursts of chewy sweetness dotted throughout.
Baking spray: Ensures the cake releases easily from the pan.
Heavy whipping cream: Whipped to airy peaks, it lightens the cheesecake.
Cream cheese (softened): The creamy, tangy base of the cheesecake layer.
Powdered sugar: Sweetens while helping achieve a smooth texture.
Sour cream: Adds tang and extra creaminess to the cheesecake layer.
Caramel sauce: A decadent drizzle that adds luxurious sweetness and depth.
Chopped nuts (for garnish): Offers textural contrast and a finishing touch.

How to Make Carrot Cake Cheesecake Recipe

Step 1: Prepare the Carrot Cake Base

Start by grating the carrots finely, either using a box shredder or food processor, and set them aside to keep things organized. Preheat your oven to 350°F to get it ready for baking. Next, coat a 9-inch round cake pan thoroughly with baking spray, or line it with parchment paper to prevent sticking. In a large bowl, whisk together all your dry ingredients: flour, cinnamon, baking soda, salt, nutmeg, and cloves until evenly combined. This blend infuses the cake with its signature warm spice notes.

Step 2: Cream the Butter and Sugars

In your mixer, blend the melted, cooled butter with both light brown and granulated sugars until the mixture is silky smooth. This step is vital as it integrates air, helping create a tender crumb. Beat in the egg and vanilla extract, ensuring they are fully combined for a smooth batter base.

Step 3: Combine Wet and Dry Ingredients

Gradually incorporate the dry ingredients into the wet mixture, stirring gently to avoid overmixing. The batter should come together smoothly but stay light. Now fold in the grated carrots, well-drained pineapple, raisins, and half of your chopped nuts, folding just until everything is evenly distributed. This mixture promises moist texture and flavor surprises in every bite.

Step 4: Bake the Cake

Pour the batter into your prepared pan and smooth the surface with a spatula for an even bake. Place it in the oven and bake for about 30 to 35 minutes. To test doneness, insert a toothpick into the center; it should come out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. When fully cooled, trim any dome from the top and place the flat half in a springform pan—we’ll use the domed half for something else delicious another day.

Step 5: Make the No-Bake Cheesecake Layer

Beat the heavy whipping cream in a chilled bowl until stiff peaks form, then set it aside. In a separate bowl, whip the softened cream cheese on medium-high speed until airy and light. Add the powdered sugar, followed by sour cream and vanilla extract, beating until perfectly smooth and lump-free. With gentle folding motions, combine the whipped cream with the cream cheese mixture to keep it light and fluffy. Spread this luscious no-bake cheesecake layer evenly over the cooled carrot cake base inside your springform pan.

Step 6: Chill and Garnish

Cover your cake with plastic wrap and refrigerate for at least 4 hours to let the cheesecake layer set firmly—overnight chilling works wonders here for the best texture. When ready to serve, decorate the edges with the remaining chopped nuts and drizzle generously with caramel sauce for a rich finishing touch that dazzles both the eyes and the palate.

How to Serve Carrot Cake Cheesecake Recipe

A round dessert is shown with a slice lifted by a metal spatula from a white plate on a white marbled surface. The dessert has three main layers: a light brown crumbly base, a middle thick white creamy layer, and on top a smooth white cream with orange-colored syrup drizzled in thin vertical stripes. The right side of the dessert is covered with a pile of walnut pieces glazed with the same orange syrup, creating a glossy texture. The slice being lifted reveals the inside layers clearly, showing the contrast between the crumbly base and the creamy middle photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your Carrot Cake Cheesecake Recipe by adding a handful of toasted nuts along the edges for added crunch and a rustic look. A drizzle of smooth caramel sauce not only adds sweetness but also a glossy finish that invites everyone to dig in. Consider adding a sprinkle of ground cinnamon or a dollop of lightly whipped cream to elevate the visual appeal and flavor complexity.

Side Dishes

This dessert pairs beautifully with a light citrus salad to balance the richness or a cup of freshly brewed coffee or tea. For a brunch spread, complement it with fresh berries or a fruit compote to bring refreshing acidity. It’s flexible enough to be the grand finale to a dinner or the star of a celebratory afternoon tea.

Creative Ways to Present

Try serving this Carrot Cake Cheesecake Recipe as individual mini cheesecakes using muffin tins lined with parchment or cupcake liners. Alternatively, present it as a layered trifle in a clear glass bowl to showcase the beautiful orange carrot layers contrasted with creamy white cheesecake. For festive occasions, adding edible flowers or a sprinkle of finely grated orange zest can wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep your Carrot Cake Cheesecake Recipe fresh by storing leftovers tightly covered in the refrigerator. The creamy cheesecake layer is sensitive to temperature, so it’s best enjoyed within 3 to 4 days for optimal flavor and texture.

Freezing

If you want to save some for later, you can freeze this cheesecake. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn, and store it for up to 2 months. Thaw in the refrigerator overnight before serving to maintain its luscious texture.

Reheating

Since this is a cheesecake with a delicate cream layer, reheating is not recommended. Instead, bring refrigerated slices to room temperature for about 20 minutes before serving, allowing the flavors and textures to shine fully.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just make sure to drain the fresh pineapple well to avoid adding extra moisture that could affect the cake’s texture.

Is the cheesecake layer really no-bake?

Yes, the cream cheese mixture is whipped with whipped cream and does not require baking, which keeps the topping light and creamy.

Can this recipe be made gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1, and ensure your baking soda and other ingredients are gluten-free certified.

What can I substitute for mashed banana?

You can use unsweetened applesauce or even Greek yogurt to maintain moisture and add slight sweetness without overpowering the carrot cake flavors.

How do I prevent the cheesecake from cracking?

Since this cheesecake topping is no-bake, cracking is rare. To maintain smoothness, be gentle when folding in the whipped cream and avoid overmixing.

Final Thoughts

There’s something truly magical about this Carrot Cake Cheesecake Recipe, whether you’re making it for a special occasion or simply to treat yourself and loved ones. The harmony of spices, fruits, nuts, and creamy cheesecake creates a dessert experience that’s comforting and exciting all at once. I promise once you try it, this recipe will become a cherished favorite to pull out whenever you want to impress with something unforgettable yet homey.