Description
A stunning Carrot Cake Cheesecake that combines two beloved desserts in one layers of moist, spiced carrot cake and creamy vanilla cheesecake topped with rich cream cheese frosting. Perfect for holidays, birthdays, or anytime you crave indulgence!
Ingredients
FOR THE CARROT CAKE LAYER:
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
FOR THE CHEESECAKE LAYER:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
FOR THE CREAM CHEESE FROSTING:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, sugars, oil, and vanilla until smooth. Add the dry ingredients and mix until combined.
4. Fold in grated carrots, pineapple, and nuts if using.
5. For the cheesecake layer, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy.
6. Pour half of the carrot cake batter into the prepared pan, spreading evenly.
7. Spoon the cheesecake batter over the carrot layer.
8. Top with the remaining carrot cake batter and spread gently to cover.
9. Bake for 60–70 minutes or until the center is set and a toothpick inserted in the cake portion comes out clean.
10. Cool completely, then refrigerate for at least 4 hours or overnight.
11. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy.
12. Spread frosting over chilled cake, slice, and serve.
Notes
For extra flavor, add a few tablespoons of shredded coconut to the carrot cake batter.
Decorate with chopped nuts, a dusting of cinnamon, or shredded carrots for a pretty finish.
This cake keeps well in the refrigerator for up to 5 days.
Make a day ahead for best texture and flavor — it tastes even better chilled overnight.
- Prep Time: 25 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
Keywords: carrot cake cheesecake, Easter dessert, layered cheesecake, cream cheese frosting cake, spiced carrot cake