Carrot Cake Cheesecake is a mouthwatering fusion of two classic desserts. This indulgent treat combines the spiced, moist goodness of carrot cake with the creamy decadence of cheesecake, all topped with a luscious cream cheese frosting.

Perfect for holidays, birthdays, or any special occasion, it’s a showstopping dessert that will have everyone coming back for seconds!

Kitchen Equipment Needed

9-inch springform pan
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Cooling rack
Parchment paper
Grater (for carrots)

Ingredients Overview

Carrot Cake Layer: A spiced cake made moist with freshly grated carrots.
Cheesecake Layer: Rich, creamy, and tangy, providing the perfect contrast.
Cream Cheese Frosting: A smooth and slightly tangy topping that ties it all together.

Ingredients

Cheesecake Layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/3 cup sour cream
1 tsp vanilla extract

Carrot Cake Layer:

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/3 cup vegetable oil
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup grated carrots
1/4 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

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

Step-by-Step Instructions

Cheesecake Layer:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
Pour the cheesecake batter into the prepared pan and bake for 35-40 minutes, or until set but slightly jiggly in the center.
Cool completely and refrigerate for at least 4 hours or overnight.

Carrot Cake Layer:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk together the oil, sugar, egg, and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the grated carrots and nuts, if using.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.

Cream Cheese Frosting:

In a bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add powdered sugar and mix until fluffy. Stir in the vanilla extract.

Assembly:

Place the carrot cake layer on a serving plate. Spread a thin layer of frosting on top.
Carefully place the cheesecake layer on top of the carrot cake.
Frost the top and sides of the cake with cream cheese frosting.
Decorate with chopped nuts or grated carrots, if desired.

Recipe Tips

Grate Fresh Carrots: Avoid pre-shredded carrots for better texture and moisture.
Chill for Stability: Let the assembled cake chill in the refrigerator for at least 1 hour before serving.
Adjust Spices: Customize the spice level to your preference by adding more cinnamon or nutmeg.

What to Serve With This Recipe

Hot Coffee or Tea: Complements the spiced flavors beautifully.
Vanilla Ice Cream: Adds an extra touch of indulgence.
Fruit Garnish: Fresh berries or pineapple slices pair well.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! The cake can be made 1-2 days in advance. Store it covered in the refrigerator.

Can I freeze this cake?
Yes, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator.

Can I omit the nuts?
Absolutely! The cake is delicious with or without them.

Serving Suggestions

Carrot Cake Cheesecake is perfect for spring celebrations like Easter, family gatherings, or as an impressive dessert for holidays. Its layered appearance and balance of flavors make it a standout treat for any occasion!