Carrot Cake Cheesecake

Carrot cake cheesecake is sweet, nutty, and completely decadent. This luscious dessert has layers of carrot cake and cheesecake, topped with cream cheese icing.

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Sweet, nutty, and completely luscious, this decadent carrot cake cheesecake has a traditional cheesecake layered between two layers of carrot cake. Topped with a rich cream cheese icing, this impressive dessert is scrumptious enough to serve for any occasion. 

Carrot cake cheesecake turns two classic recipes into one decadent dessert. This mouthwatering combination of creamy traditional cheesecake and rich carrot cake is so delicious that you won’t want to stop at one slice. 

The ultimate Easter dessert, this sweet recipe will wow guests for any holiday or special occasion.

If you're in search of a dessert to delight your taste buds, carrot cake cheesecake is the answer.

Featuring a divine mix of moist, spiced carrot cake and smooth, creamy cheesecake, every mouthful is a burst of flavor and texture.

The cake's sweetness harmonizes with the cheesecake's tangy flavor, offering a dessert that's both rich and invigorating.

What you'll need to make this cheesecake recipe:

Cheesecake:

• 2 (8-ounce) packages of cream cheese, room temperature
• 1 cup of granulated sugar
• ¼ teaspoon of salt
• 1½ tablespoons of all-purpose flour
• 1 teaspoon of cinnamon
• 1 tablespoon of vanilla extract
• 2 large eggs, room temperature
• ½ cup of sour cream, room temperature

Cake:

• 1 package of spice cake mix
• 3 eggs, room temperature
• 1 cup of sour cream, room temperature
• ½ cup of vegetable oil
• 1 teaspoon of vanilla extract
• 1¾ cups of shredded carrots
• 1 cup of chopped pecans

Cream Cheese Frosting:

• 1 cup of salted butter, room temperature
• 12 ounces of cream cheese, room temperature
• 1 teaspoon of vanilla extract
• 3½ cups of powdered sugar
• 4 tablespoons of heavy cream
• 1 cup of chopped pecans
• Whole pecans for decorating, optional garnish

Making both cheesecake and carrot cake for this recipe requires some time to prepare all the components. However, we assure you that once you take your first bite of the finished dessert, you'll find the time spent was completely worthwhile.

Cheesecake Directions

FIRST STEP: Fill a large baking dish or rimmed baking sheet with 1 inch of water and place it into the oven to serve as a water bath. Be sure this dish will fit the 9-inch springform pan easily inside. Place on the middle rack of the oven.

SECOND STEP: Preheat the oven to 325°F.

THIRD STEP: In a large mixing bowl, beat together cream cheese and sugar until combined and fluffy.

FOURTH STEP: Add in salt, flour, and cinnamon then mix until combined.

FIFTH STEP: Using a spatula and mixing gently, do not use a hand mixer, stir in vanilla extract and one egg at a time.

SIXTH STEP: Fold in sour cream and mix gently until smooth.

SEVENTH STEP: Prepare a 9-inch springform pan by lining the bottom with parchment paper.

EIGHTH STEP: Pour the cheesecake mixture into the pan. Wrap the bottom of the pan with 2 layers of aluminum foil.

NINTH STEP: Place the pan wrapped with foil into the preheated water bath.

TENTH STEP: Bake for 45 minutes. The center of the cheesecake should be slightly jiggly.

ELEVENTH STEP: Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.

TWELFTH STEP: Crack open the oven and allow the oven and cheesecake to cool for 20 minutes longer.

THIRTEENTH STEP: Remove cheesecake from the oven to a cooling rack and cool completely.

FOURTEENTH STEP: Remove the sides of the springform pan. Wrap the cheesecake in plastic wrap and freeze for at least 2 hours. This makes it easier to transfer the cheesecake layer to the cake.

For the Cake

FIRST STEP: Preheat the oven to 350°F.

SECOND STEP: In a large mixing bowl, on medium to high speed beat together all cake ingredients except for the carrots and pecans.

Mix until batter is combined and fluffy, about 2 minutes.

THIRD STEP: Fold in carrots and pecans until evenly distributed.

FOURTH STEP: Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.

FIFTH STEP: Divide the batter between the two cake pans. You can eyeball it or use a scale and weigh each pan with the batter and adjust accordingly.

SIXTH STEP: Bake the cakes for 18-20 minutes or until a wooden toothpick is inserted into the center of the cake and comes out with only a few crumbs. 

SEVENTH STEP: Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.

EIGHTH STEP: Wrap each cake layer in plastic wrap and place in the freezer for 2 hours.

NINTH STEP: Remove the cake from the freezer right before assembling.

Cream Cheese Frosting Directions

FIRST STEP: In a large mixing bowl on high speed, beat together softened cream cheese and butter until light and fluffy.

SECOND STEP: Add in vanilla extract and beat until smooth.

THIRD STEP: Add in powdered sugar and beat until smooth, the mixture will be thick.

FOURTH STEP: Drizzle heavy cream into the frosting mixture while beating until frosting is fluffy and to a spreadable consistency.

FIFTH STEP: Reserve ½ cup of the cream cheese frosting for the frosting swirl decoration.

Spoon the cream cheese frosting into a decorator's bag or a quart-size Ziploc bag with a small corner tip snipped off.

A star-shaped decorating tip can be used in the decorator's bag. Set it aside.

SIXTH STEP: Fold in chopped pecans and stir until evenly distributed.

For the Assembly

FIRST STEP: Trim the top of each cake layer to remove any doming and form a flat surface.

SECOND STEP: Place the first cake layer top side up onto the serving platter. Spread a thin layer of frosting on the top of the cake.

THIRD STEP: Lay the cheesecake layer on top of the thinly frosted first cake layer. Spread a thin layer of frosting on top of the cheesecake.

FOURTH STEP: Place the second cake layer on top of the thinly frosted cheesecake.

Spread a thin layer of frosting. Then place the whole cake into the freezer for one hour.

FIFTH STEP: Remove the cake from the freezer. Mound frosting on top of the cake.

Use a spatula or offset spatula to spread the frosting across the top and down the sides until the cake is fully frosted.

SIXTH STEP:

Then, using either the prepared decorating bag or the Ziploc bag, hold the tip about a half inch above the surface of the cake.

Using light pressure, gently swirl small circles of icing on top of the cake. Space the swirls ½-inch to 1-inch apart. 

SEVENTH STEP: Once you have made your swirls you can place a whole pecan half on top of the swirls. This is an optional garnish.

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Carrot Cake Cheesecake

Carrot cake cheesecake is sweet, nutty, and completely decadent. This luscious dessert has layers of carrot cake and cheesecake, topped with cream cheese icing.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Chill Time 3 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 635 kcal

Ingredients

  

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Cheesecake Ingredients:

• 2-8 oz. packages cream cheese (softened)
• 1 cup granulated sugar
• ¼ teaspoon salt
• 1½ tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1 tablespoon vanilla extract
• 2 large eggs (room temperature)
• ½ cup sour cream (room temperature)

Cake Ingredients

• 1 package spice cake mix
• 3 eggs (room temperature)
• 1 cup sour cream (room temperature)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1¾ cups shredded carrots
• 1 cup chopped pecans

Cream Cheese Frosting Ingredients

• 1 cup salted butter (softened)
• 12 ounces of cream cheese (softened)
• 1 teaspoon vanilla extract
• 3½ cups powdered sugar
• 4 tablespoons heavy cream
• 1 cup chopped pecans
• Whole pecan for decorating

DIRECTIONS

 

Cheesecake

• Fill a large baking dish or rimmed baking sheet with 1 inch of water and place it into the oven to serve as a water bath. Be sure this dish will fit the 9-inch springform pan easily inside. Place on the middle rack of the oven.
• Preheat the oven to 325°F.
• In a large mixing bowl, beat together cream cheese and sugar until combined and fluffy.
• Add in salt, flour, and cinnamon then mix until combined.
• Using a spatula and mixing gently, do not use a hand mixer, stir in vanilla extract and one egg at a time.
• Fold in sour cream and mix gently until smooth.
• Prepare a 9-inch springform pan by lining the bottom with parchment paper.
• Pour the cheesecake mixture into the pan. Wrap the bottom of the pan with 2 layers of aluminum foil.
• Place the pan wrapped with foil into the preheated water bath.
• Bake for 45 minutes. The center of the cheesecake should be slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.
• Crack open the oven and allow the oven and cheesecake to cool for 20 minutes longer.
• Remove cheesecake from the oven to a cooling rack and cool completely.
• Remove the sides of the springform pan. Wrap the cheesecake in plastic wrap and freeze for at least 2 hours. This makes it easier to transfer the cheesecake layer to the cake.

Cake

• Preheat the oven to 350°F.
• In a large mixing bowl, on medium to high speed beat together all cake ingredients except for the carrots and pecans. Mix until batter is combined and fluffy, about 2 minutes.
• Fold in carrots and pecans until evenly distributed.
• Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.
• Divide the batter between the two cake pans. You can eyeball it or use a scale and weigh each pan with the batter and adjust accordingly.
• Bake for 25 minutes or until a wooden toothpick inserted in the center of the cake comes out with only a few crumbs.
• Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.
• Wrap each cake layer in plastic wrap and place in the freezer for 2 hours.
• Remove the cake from the freezer right before assembling.

Cream Cheese Frosting

• In a large mixing bowl on high speed, beat together softened cream cheese and butter until light and fluffy.
• Add in vanilla extract and beat until smooth.
• Add in powdered sugar and beat until smooth, the mixture will be thick.
• Drizzle heavy cream into the frosting mixture while beating until frosting is fluffy and to a spreadable consistency.
• Reserve ½ cup of the cream cheese frosting for the frosting swirl decoration. Spoon the cream cheese frosting into a decorator's bag or a quart-size Ziploc bag with a small corner tip snipped off. A star-shaped decorating tip can be used in the decorator's bag. Set it aside.
• Fold in chopped pecans and stir until evenly distributed.

Assembly

• Trim the top of each cake layer to remove any doming and form a flat surface.
• Place the first cake layer top side up onto the serving platter. Spread a thin layer of frosting on the top of the cake.
• Lay the cheesecake layer on top of the thinly frosted first cake layer. Spread a thin layer of frosting on top of the cheesecake.
• Place the second cake layer on top of the thinly frosted cheesecake. Spread a thin layer of frosting. Then place the whole cake into the freezer for one hour.
• Remove the cake from the freezer. Mound frosting on top of the cake. Use a spatula or offset spatula to spread the frosting across the top and down the sides until the cake is fully frosted.
• Using either the decorator's bag or the Ziploc bag with the reserved cream cheese frosting, hold the tip about ½ inch above the surface of the cake. Using light pressure, gently swirl a small circle of icing. Space the swirls a ½-inch to 1-inch apart. You can also use these as markers for each piece of cake.
• Once you have made your swirls you can place a whole pecan half on top of the swirls. This is an optional garnish.

Notes

• All the ingredients should be room temperature when beginning to bake to make sure they mix in completely.
• Be sure the water bath dish will fit the 9-inch springform pan easily inside.
• If the cheesecake is still really jiggly after baking for 45 minutes, continue to bake in 4 to 5-minute increments, checking between each.
• If the cheesecake is sticking, run a butter knife gently around the edge of the springform pan to release it.
• The carrots can be shredded using a box grater or a food processor.
• Checking cake doneness with a wooden toothpick gives better results than a metal tester because a few crumbs sticking to the wood is the doneness you want. With a metal tester, the crumbs just slide right off, so you can easily overbake your cake.
• Working with frozen cakes makes layering and frosting these much easier!
• You can also use the frosting markers as guides when it’s time to cut the cake.

Nutrition

Calories: 635kcal | Carbohydrates: 72g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 479mg | Potassium: 301mg | Fiber: 2g | Sugar: 56g | Vitamin A: 3220IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

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