Carrot Cake Cheesecake: A Delectable Fusion of Favorites

Combining the Best of Two Worlds into One Irresistible Dessert

When two beloved desserts come together, magic happens. Carrot cake, with its warm spices and tender crumb, meets the creamy indulgence of cheesecake in this unforgettable Carrot Cake Cheesecake recipe. Perfect for special occasions or when you want to treat yourself to something extraordinary, this dessert will have everyone asking for seconds.


For the Carrot Cake Layer:

  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

For the Cheesecake Layer:

  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract


1. Prepare the Carrot Cake Layer:

  • Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
  • In a large bowl, whisk together the grated carrots, crushed pineapple, vegetable oil, eggs, and vanilla extract.
  • In a separate bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, and ginger).
  • Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.

2. Make the Cheesecake Layer:

  • In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar, eggs, and vanilla extract, and continue to beat until well combined and creamy.

3. Layer the Batter:

  • Pour half of the carrot cake batter into the prepared springform pan. Smooth it out to cover the bottom evenly.
  • Carefully pour the cream cheese mixture over the carrot cake layer, spreading it evenly.
  • Spoon the remaining carrot cake batter over the cheesecake layer.

4. Bake to Perfection:

  • Place the pan in the preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.

5. Let It Cool:

  • Allow the Carrot Cake Cheesecake to cool in the pan for about 15 minutes. Then, run a knife around the edge to loosen it from the sides of the pan. Remove the sides of the springform pan and let the cake cool completely on a wire rack.

6. Prepare the Cream Cheese Frosting:

  • While the cake is cooling, prepare the cream cheese frosting. In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.

7. Frost the Cake:

  • Once the cake has cooled, spread the cream cheese frosting evenly over the top. You can also pipe decorative borders or designs if you like.

8. Slice and Serve:

  • Slice your Carrot Cake Cheesecake into generous portions and serve. Enjoy the harmonious blend of spiced carrot cake and luscious cheesecake, topped with creamy frosting.

Tips and Variations:

Customizing Your Carrot Cake Cheesecake


  • To prevent your carrot cake from sinking in the center as it cools, avoid overmixing the batter and make sure not to overbake it.
  • For the creamiest cheesecake layer, use room-temperature cream cheese and eggs. This ensures a smooth texture without lumps.


  • Add chopped nuts (like walnuts or pecans) or raisins to the carrot cake batter for added texture and flavor.
  • If you’re a fan of citrus, consider adding a bit of grated orange or lemon zest to the cream cheese frosting for a zesty twist.


  • Get creative with decorating your Carrot Cake Cheesecake. You can sprinkle chopped nuts, shredded coconut, or even some extra grated carrot on top for a visually appealing finish.


  • Store any leftover Carrot Cake Cheesecake in the refrigerator, covered or in an airtight container, for up to 3-4 days. Make sure to let it come to room temperature for the best flavor and texture before serving.

Cook’s Note:

  • Carrot Cake Cheesecake is a showstopper dessert that combines the comforting flavors of carrot cake with the elegance of cheesecake. It’s a delightful treat for special occasions or simply when you want to indulge in a bit of sweet, spiced goodness. Enjoy every forkful!

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