Carrot Cake Cheesecake

ByCamila Hurst Posted onMarch 4, 2024July 10, 2024 Updated onJuly 10, 2024

This Carrot Cake Cheesecake combines two of my favorite desserts: Carrot Cake, and Cheesecake. Swirls of fluffy carrot cake and creamy cheesecake get baked together to form this stunning treat. The cheesecake is topped with Cream Cheese Frosting and Caramelized Pecans.

carrot cake cheesecake topped with cream cheese frosting and candied pecans on top.

This dessert is perfect to be served for Easter, or during a cozy Fall day. In my opinion, it can be made any time of the year, because there’s always room for Carrot Cake and Cheesecake in my life!

Check out the layers of carrot cake, and cheesecake, that come together in a perfect mixture of texture and flavors.

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slice of carrot cake cheesecake on a plate, with cream cheese frosting and candied pecans on top.

Carrot Cake Cheesecake Cake Recipe

I will show you step-by-step how to make this wonderful recipe. The full ingredients list is on the end of the page.

Let’s start by lining the pan with parchment paper. You can use a 8-inch or 9-inch springform pan. I am using an 8″ springform pan by Fat Daddio, it’s my favorite cheesecake pan.

Preheat oven to 350ºF. Place a sheet of parchment paper on top of the pan. Cut slits from the edges of the paper to where it meets the pan. I like to cut at least one slit from the corners of the paper, and then one or two on each side.

Then carefully place the paper inside the pan, if the paper is creasing in any areas, just use the scissors to cut another slit wherever there’s a crease. Trim the excess paper on top by cutting it along the edges of the pan.

Spray oil in the pan and the parchment will sort of stick to the sides of the pan.

Cut two strips of parchment paper about the same height as the pan. Spray a bit more cooking spray in the parchment paper and place the strips along the sides of the pan. They should overlap slightly.

first picture: piece of parchment paper on top of a cheesecake pan, and a hand cutting slits on the paper. second picture: parchment paper inside of a springform pan. third picture: hand trimming the excess parchment paper on top of the pan. fourth picture: cheesecake pan with parchment paper lining the pan.

Carrot Cake Recipe

Let’s make the carrot cake batter for the cake layer.

Whisk the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon together. Set it aside.

In a mixing bowl, whisk the oil, brown sugar, eggs, and vanilla together. You can also use an electric mixer to do this.

first picture: measuring cup with flour, cinnamon inside. second picture: wooden board with shredded carrots on top. third picture: bowl with oil, eggs, brown sugar, and granulated sugar inside. fourth picture: hand with a hand mixer stirring the batter together.

Pour the flour mixture into the bowl with the mixed wet ingredients. Mix to combine. Once the ingredients are almost entirely incorporated, add the shredded carrots and fold with a spatula.

first picture: bowl with carrot cake batter and flour inside. second picture: hand with a mixer mixing carrot cake batter. third picture: shredded carrots added to a pan with carrot cake batter. fourth picture: hand folding carrot cake batter.

Set it aside.

Cheesecake Layer

On a separate bowl, add the cream cheese, and beat for one minute, until creamy. Scrape the sides of the bowl and mix briefly.

Add the brown sugar and granulated sugar and beat for another minute, until incorporated and creamy.

Then, add the sour cream and mix.

first picture: whipped cream cheese in a bowl, with an electric mixer. second picture: bowl with whipped cream cheese inside and brown sugar and granulated sugar added to the bowl. third picture: bowl with whipped cream cheese and sugar, and sour cream added to the bowl. fourth picture: hand scraping the sides of the bowl with whipped cream cheese.

Add the eggs, one at a time, waiting for one egg to be incorporated before adding the next one.

Along with the final egg, add the vanilla extract, and the salt.

first picture: egg in a bowl with cheesecake batter. second picture: egg in a bowl with cheesecake batter and vanilla extract. third picture: a hand stirring cheesecake batter with a spatula in a bowl.

Assemble the Cheesecake

To assemble the cheesecake, pour one third of the carrot cake batter on the bottom of the pan.

Top with one third of the cheesecake mixture. Continue to do this, alternating one third of the cake and cheesecake batters until you are out of batter.

first picture: springform pan lined with parchment paper, and carrot cake batter inside. second picture: cheesecake batter poured on top of the carrot cake batter. third picture: hand pouring carrot cake on top of the cheesecake batter. fourth picture: cheesecake batter and carrot cheesecake batter layered in a springform pan.

Bake the cheesecake in the oven for about 50 minutes. Baking time will vary depending on your oven. The center of the cheesecake should still be jiggly, while the edges will be set. If a toothpick is inserted into the cake part, it should come out clean.

Turn the oven off and prop the door open. Then let the cheesecake sit in the oven for 20 minutes. This will prevent the cheesecake from deflating and sinking.

Remove the cheesecake from the oven and let it cool down before placing in the fridge overnight.

carrot cake baked cheesecake on top of a wooden board.

Caramelized Pecans

The caramelized pecans are optional but they will certainly elevate your wonderful cheesecake.

Place the brown sugar and butter in a saucepan over medium heat. Once they start to melt together, add the caramelized pecans, and stir to combine. Cook the pecans until they are caramelized and toasty, for about 4 minutes. Remove from the heat, place the nuts in a baking sheet or plate, and let them cool down.

first picture: saucepan with butter and sugar inside. second picture: bowl with butter, sugar, and chopped pecans inside. third picture: bowl with pecans mixed with brown sugar and butter. fourth picture: chopped caramelized pecans poured into a sheet pan with parchment paper.

Cream Cheese Frosting

Beat the cream cheese and butter together. Add the powdered sugar and beat to combine.

Mix in the vanilla.

first picture: bowl with butter mixed with an electric mixer. second picture: powdered sugar added to the bowl with whipped butter. third picture: vanilla extract added to the bowl of whipped frosting. fourth picture: bowl with whipped frosting.

To decorate

To decorate the cheesecake, spread dollops of cream cheese frosting on top of the cooled cheesecake. Use a spatula to smooth it out.

Sprinkle the caramelized pecans on top, and serve.

Water bath

I have tried making this recipe a few times. I tried using a water bath, or layering the batters in different ways. The water bath made the cake soggy every time. And the cheesecake still cracked with the water bath, and that’s because of the cake being there.

Another way people usually make this type of Carrot Cake Cheesecake is by baking the carrot cake first, and then adding the cheesecake batter on top and baking it again. This will certainly make the cake dry, so I don’t like that method.

I came to accept the fact that this cheesecake will look a bit more rustic, and crack a bit on top due to the cake being layered with the cheesecake batter. But I still think it looked beautiful, and I also loved that we get to cover the cheesecake with the cream cheese frosting and beautiful caramelized pecans, which will help with the presentation of the dessert.

two slices of carrot cake cheesecake on plates, with a sliced cheesecake on the back.

Tips for making Carrot Cake Cheesecake

Make sure the ingredients such as eggs, cream cheese, butter, and sour cream used in the various stages of this recipe are at room temperature.
Once you add the flour mixture to the carrot cake batter, only stir minimally to combine. Avoid over mixing, to prevent the carrot cake layers from being dry.
Once you add the eggs, don’t over mix the cheesecake batter.
If the cheesecake is browning too much on top, and around the edges, but the middle is still too soft and jiggly, cover the pan with foil. Just make sure the foil isn’t directly touching the surface of the cheesecake, or it will stick.
Only remove the ring of the cheesecake pan once the cake is done chilling in the fridge.

sliced carrot cake cheesecake topped with cream cheese frosting and candied pecans on top.

If you like this Carrot Cake Cheesecake, here are some more recipes you might enjoy:

I absolutely loved making this recipe, even though it took me a few tries to get it right! I hope you love it as well. If you make it, leave a comment below, or tag me on instagram, I love seeing your creations!

Carrot Cake Cheesecake

Camila Hurst

4.81 from 31 votes

Print Recipe Pin Recipe

Prep Time 1

Resting time 6

Total Time 7

Course Dessert

Cuisine American

Servings people

Calories 360 kcal

Ingredients

Carrot Cake

1 1/4 cup all-purpose flour 159 grams
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon powder
1/2 cup vegetable oil 120 ml
1/2 cup granulated sugar 100 grams
1/2 cup brown sugar 110 grams
2 large eggs
1 tsp vanilla extract
1 1/2 cup peeled and grated carrots 150 grams

Cheesecake Batter

2 cups cream cheese softened (453 grams)
1/3 cup brown sugar 73 grams
1/3 cup granulated sugar 66 grams
1/4 cup sour cream 60 grams
2 large eggs
2 tsp vanilla extract
1/4 tsp salt