Description

This Carrot Cake Cheesecake is the ultimate dessert mashup—moist spiced carrot cake meets rich, creamy cheesecake in one decadent bite. With layers of tender carrot cake and luscious vanilla cheesecake, this dessert is perfect for holidays, birthdays, or whenever you’re craving something special. It’s a showstopper that delivers warm spice, velvety texture, and just the right touch of sweetness.

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Ingredients

Scale

For the Carrot Cake Layer:

1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
1 cup finely grated carrots
½ cup granulated sugar
½ cup light brown sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
½ cup crushed pineapple (drained)
¼ cup chopped walnuts or pecans (optional)

For the Cheesecake Layer:

2 packages (8 oz each) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream

For the Cream Cheese Frosting (Optional):

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (to thin, if needed)

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Instructions

Step 1: Preheat Oven and Prepare Pan
Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Carrot Cake Batter
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat together sugars, eggs, oil, and vanilla until smooth.
Stir in grated carrots and drained pineapple.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Fold in nuts if using. Set aside.

Step 3: Make the Cheesecake Batter
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and beat until fluffy.
Mix in eggs one at a time, then add vanilla and sour cream. Beat just until smooth.

Step 4: Layer the Cake
Pour half of the carrot cake batter into the bottom of the prepared springform pan.
Carefully spread the cheesecake batter evenly over the carrot cake layer.
Spoon the remaining carrot cake batter on top in dollops and gently spread with a spatula—it doesn’t need to fully cover the cheesecake.

Step 5: Bake
Bake for 60–70 minutes, or until the center is set and a toothpick inserted into the carrot cake comes out clean.
If the top browns too quickly, tent loosely with foil after 45 minutes.
Remove from oven and let cool in pan for 10–15 minutes, then run a knife around the edges and let cool completely.

Step 6: Chill the Cake
Refrigerate for at least 4 hours, preferably overnight, to let the layers set and the flavors blend beautifully.

Step 7: Make the Frosting (Optional)
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla; beat until fluffy.
Thin with milk if needed for a spreadable consistency.

Step 8: Frost and Serve
Spread cream cheese frosting over the top of the chilled cake.
Garnish with chopped nuts or shredded carrots if desired.
Slice and serve chilled for the best texture and flavor.

Notes

Use Room Temperature Ingredients – Helps batters mix smoothly and bake evenly.
Don’t Overmix – Especially the cheesecake layer; overmixing can cause cracking.
Cool Completely – Let the cake chill before slicing for clean layers.
Make Ahead – Best made a day ahead to enhance flavor and texture.
Use Freshly Grated Carrots – Pre-shredded carrots can be too dry and coarse.

Prep Time: 25 minutes
Cook Time: 65 minutes
Cuisine: American