Description
Why pick between cheesecake and carrot cake when you can enjoy both in one forkful? This Carrot Cheesecake Recipe layers a spiced, moist carrot cake base with a creamy cheesecake topping, giving you the ultimate holiday-worthy treat. It’s rich, flavorful, and guaranteed to impress—whether it’s Easter, Thanksgiving, or a casual weekend bake.
Ingredients
Scale
Carrot Cake Base:
- 1 cup (125 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 2 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups (150 g) finely grated carrots
- ½ cup (60 g) chopped walnuts or pecans (optional)
Cheesecake Topping:
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup (60 ml) sour cream
Instructions
- Heat Up the Oven
- Set your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. You can also line the base with parchment for easier release.
- Mix the Carrot Cake Layer
- In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat eggs with both sugars, oil, and vanilla until smooth. Add in the dry ingredients, then fold in shredded carrots and nuts (if using). Pour this mixture into the prepared pan and spread evenly.
- In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Whip Up the Cheesecake Layer
- In a clean bowl, beat the cream cheese until creamy. Add sugar and flour, mixing until smooth. Blend in vanilla, then add eggs one at a time, mixing just until combined. Stir in sour cream for that perfect silky finish. Carefully spoon this mixture over the carrot cake batter and smooth out the top.
- Bake It
- Bake for 50–60 minutes, or until the center is mostly set but still has a gentle wobble. Turn the oven off, crack the door slightly, and leave the cheesecake inside for 30 minutes to cool slowly.
- Chill Time
- Let the cake cool completely on the counter, then refrigerate for at least 4 hours—or better yet, overnight—for the best texture and flavor.
- Slice and Serve
- Serve chilled or slightly at room temp. For a finishing touch, add whipped cream, chopped nuts, or even a drizzle of cream cheese glaze.
Notes
- Avoid cracks: Don’t overmix the cheesecake once the eggs are added.
- Smooth texture: Make sure your cream cheese is fully softened before starting.
- Make ahead: Bake 1–2 days in advance and keep covered in the fridge.
- Flavor boost: Add raisins or crushed pineapple to the carrot cake batter for extra flair.