Name: Carrot Cake Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 1/2 cups shredded carrots; 1/2 cup crushed pineapple (drained); 1/2 cup chopped walnuts or pecans (optional); 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream or heavy cream; 8 oz cream cheese (for frosting, optional); 1/4 cup butter, softened; 1 1/2 cups powdered sugar; 1 tsp vanilla extract; 1–2 tbsp heavy cream or milk

Why You’ll Love This Recipe

This dessert brings together two beloved classics into one deliciously cohesive cake. The warm spices and tender texture of carrot cake perfectly complement the tangy, creamy richness of cheesecake. It’s layered, flavorful, and surprisingly easy to make with a single pan. Whether you’re a cheesecake lover, carrot cake fan, or both, this is a must-bake dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the carrot cake layer:

All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Salt
Eggs
Vegetable oil
Vanilla extract
Shredded carrots
Crushed pineapple (drained)
Chopped walnuts or pecans (optional)

For the cheesecake layer:

Cream cheese
Granulated sugar
Eggs
Vanilla extract
Sour cream or heavy cream

For the frosting (optional):

Cream cheese
Butter
Powdered sugar
Vanilla extract
Heavy cream or milk (to adjust consistency)

Directions

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Prepare the carrot cake batter:
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, salt, and both sugars.
- Stir in eggs, oil, and vanilla until just combined.
- Fold in shredded carrots, pineapple, and nuts (if using).
Prepare the cheesecake filling:
- In another bowl, beat cream cheese until smooth.
- Add sugar, then mix in eggs one at a time.
- Stir in vanilla and sour cream until fully combined.
Assemble the cake:
- Pour half of the carrot cake batter into the prepared pan.
- Gently spread all of the cheesecake mixture over the batter.
- Top with the remaining carrot cake batter, spreading carefully.
Bake:
- Bake for 60–70 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
- Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Frost (optional):
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
- Add a splash of cream or milk to reach spreadable consistency.
- Frost the chilled cake or pipe along the edges for decoration.

Servings and timing

This recipe yields 10–12 servings.
Prep time: 30 minutes
Bake time: 65 minutes
Chill time: 4 hours
Total time: About 5 hours and 30 minutes

Variations

Cupcake version: Bake in muffin tins with a swirl of cheesecake inside for individual portions.
Nut-free: Omit the nuts for an allergy-friendly version.
Gluten-free: Use a 1:1 gluten-free flour blend for a gluten-free variation.
Spiced twist: Add a pinch of ground ginger or cloves for extra warmth.
Coconut addition: Fold shredded coconut into the carrot cake batter for tropical flavor.

Storage/Reheating

Store the carrot cake cheesecake covered in the refrigerator for up to 5 days.
For best texture, serve chilled or let sit at room temperature for 15–20 minutes before slicing.
To freeze, wrap individual slices in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.
Reheating is not recommended as it may affect the cheesecake layer.

FAQs

Can I make this ahead of time?

Yes, this cake is perfect for making a day in advance. Chill overnight for best texture and flavor.

Can I skip the frosting?

Absolutely. The cake is delicious on its own, but the frosting adds a sweet, creamy finish if desired.

Why did my cheesecake crack?

Overbaking or rapid cooling can cause cracks. Let the cake cool slowly and avoid opening the oven door early.

Can I use pre-shredded carrots?

It’s best to use freshly grated carrots for moisture and better texture. Pre-shredded carrots can be too dry and coarse.

Can I use canned frosting?

You can, but homemade cream cheese frosting offers a fresher, more flavorful result.

Can I make this in a regular cake pan?

A springform pan is ideal for easy removal, but a deep 9-inch round cake pan can work. Line it well and allow it to cool completely before inverting.

What’s the best way to layer the batter?

Pour slowly and gently smooth each layer to avoid mixing. The batters are thick enough to stay mostly separated during baking.

Can I add raisins?

Yes, fold in ½ cup of raisins into the carrot cake batter if you enjoy them.

Should I toast the nuts?

Toasting nuts before adding enhances their flavor and adds a slight crunch, but it’s optional.

How long should I chill before slicing?

Chill for at least 4 hours, but overnight is best to let the layers fully set.

Conclusion

Carrot cake cheesecake is a showstopping dessert that brings the best of two classics into one unforgettable creation. With moist, spiced cake, creamy cheesecake, and optional tangy frosting, every bite is layered with texture and flavor. Whether you’re baking for a holiday, special celebration, or just because, this dessert is sure to wow every guest at the table.