Description
This Carrot Cake Cheesecake beautifully combines the warm spices and moist texture of classic carrot cake with a smooth, creamy no-bake cheesecake layer. Enhanced with pineapple, raisins, and nuts for extra flavor and texture, this dessert is finished with a luscious caramel drizzle and chopped nuts, making it a show-stopping treat perfect for any occasion.
Ingredients
Carrot Cake
- 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
No-Bake Cheesecake Layer
- ½ cup heavy whipping cream
- 20 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
For Garnish
- ¼ to ½ cup store-bought caramel sauce
- ½ cup chopped nuts (walnuts or pecans), more or less to taste
Instructions
- Grate Carrots: Using a box shredder or food processor, grate 1 ½ cups of carrots and set aside for the cake batter.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch round cake pan thoroughly with baking spray using a pastry brush, or line the bottom with parchment paper for easy removal. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, and cloves until evenly combined.
- Cream Butter and Sugars: Using a stand mixer with the paddle attachment or a hand mixer, beat the melted and cooled butter with brown sugar and granulated sugar until the mixture is smooth and creamy.
- Add Wet Ingredients: Beat in the egg, mashed banana, and vanilla extract until well incorporated.
- Combine Dry and Wet: Gradually whisk the dry ingredients into the wet mixture and stir until just combined. Scrape down the sides of the bowl and continue mixing for about 30 seconds to ensure an even batter.
- Add Mix-ins: Fold in the grated carrots, drained crushed pineapple, raisins, and half of the chopped walnuts or pecans until evenly distributed.
- Bake Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. Remove the parchment paper from the bottom once cooled. Slice the cake horizontally to remove the dome and use the flatter half as the base in a springform pan; reserve the dome half for another use.
- Prepare Whipped Cream: In a clean mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese on medium-high speed until light and airy, about a few minutes. Add powdered sugar and continue beating until smooth and lump-free. Mix in sour cream and vanilla extract until fully incorporated.
- Combine Whipped Cream and Cheesecake Filling: Gently fold the whipped cream into the cream cheese mixture using a spatula, preserving the light texture.
- Assemble Cheesecake: Pour and spread the no-bake cheesecake layer evenly over the carrot cake base inside the springform pan.
- Chill Cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours to firm up, though overnight chilling is recommended for best results.
- Finish and Serve: Before serving, remove from the fridge, drizzle caramel sauce around the edges, and garnish with the remaining chopped nuts arranged on top.
Notes
- To ensure even baking, avoid overmixing the cake batter once the dry ingredients are added.
- Make sure to drain the canned pineapple thoroughly to prevent excess moisture in the cake.
- Removing the dome from the cake helps create a flat base for the cheesecake layer and a more polished final presentation.
- For a nut-free version, omit the walnuts or pecans and consider toasted coconut flakes for garnish instead.
- The cheesecake layer requires refrigeration to set properly; be patient for a firm texture.
- This dessert can be made a day ahead and kept refrigerated, making it convenient for gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
