Carrot Cake Cheesecake

This homemade carrot cake cheesecake is a decadent combination of two classic desserts! A layer of tender cake and a layer of rich cheesecake are topped with a light and creamy whipped topping.

Hi, cousins! I don’t know about you, but I am all about a 2-in-1 dessert. This recipe is exactly that – a carrot cake cheesecake! We’re combining the flavors of two of my favorite desserts into one delicious treat.

Double Dessert in One Recipe

In this recipe, we’re making both a carrot cake and a cheesecake – both from scratch – and combining them into a crowd-pleasing and unforgettable dessert. If you’ve been around for a while, you’ve seen me do this before. I’ve made some banger cheesecake cakes, like my strawberry shortcake cheesecake and my red velvet cheesecake. It’s always a hit!

Now, y’all know I try to prioritize fast and easy with most of my recipes, but some sweet treats take time. This isn’t one of those fast no-bake recipes. But the labor of love will be oh-so worth it when you share the first bite with family and friends. My carrot cake cheesecake is perfect for the holidays – Easter, Thanksgiving, Christmas, or even a special request birthday treat!

Ingredients and Supplies for Carrot Cake Cheesecake

So, let’s start with what y’all need to make this recipe. Despite being a completely from-scratch dessert, it doesn’t require any special or hard-to-find ingredients or supplies! You’ll be able to find everything you need at your local grocery store. As always, print out the recipe card below for complete ingredient measurements. Here’s everything you need:

• Cream Cheese: the base of the cheesecake!
• Flour, Baking Powder, Baking Soda, Salt: these are some of the basic ingredients needed to make a cake from scratch, and you probably already have them on hand!
• Eggs: we’ll use eggs in both the cheesecake and carrot cake layers, so make sure you have plenty on hand.
• Vegetable Oil: keeps the carrot cake nice and moist. You could also use canola oil or any other neutral, flavorless oil.
• Powdered Sugar: we’ll use it to sweeten the cheesecake and make a delicious whipped cream frosting.
• Brown Sugar & White Sugar: you’ll use both kinds of sugar in this recipe. I prefer to use light brown sugar instead of dark.
• Vanilla Extract: use real vanilla extract. It costs more than imitation vanilla, but you will taste the difference!
• Cinnamon & Nutmeg: classic warm spices used in carrot cake.
• Carrots: obviously, we can’t have carrot cake without the carrots! You can shred your own carrots, or buy already-shredded carrots to save a little time.
• Heavy Whipping Cream: we’ll make a fluffy whipped cream frosting that will take the place of the usual cream cheese frosting.

Baking Equipment Needed:

You’ll need the usual suspects – measuring spoons, cups, mixing bowls, and utensils. Here are some additional items you’ll find useful for this recipe:

• Food Processor or Grater: to shred your own carrots.
• Vegetable Peeler: to peel the carrots (if you’re shredding your own).
• Stand Mixer or Handheld Electric Mixer: lots of mixing in this recipe, so do yourself (and your arms) a favor and use an electric mixer!
• Springform Pan: this is the best pan for a cheesecake because it has an easy release that makes serving a breeze.
• Piping Bag: this is optional, but I like to use a piping bag and star tip to apply decorative details to the top of the cheesecake for the perfect presentation.

How to Make Carrot Cake Cheesecake

Now, I warned y’all that it’s a labor of love! In all honesty, it’s most definitely not that hard to make this carrot cake cheesecake recipe. Yes, it takes some time, but it’s mostly a lot of mixing and a lot of dishes!

Let’s break it down into three parts: making the cheesecake mixture and carrot cake batter, assembling the cheesecake, and making the whipped cream frosting.

Step One: Make the Cake Batters

• In a large mixing bowl, cream together the room temperature cream cheese, powdered sugar, and vanilla until smooth.
• Add the eggs one at a time and mix until everything is incorporated. Set the cheesecake mixture aside.
• Next, whisk together the flour, baking soda, baking powder, salt, sugars, cinnamon, and nutmeg in another large bowl.
• In a separate bowl, combine the oil, vanilla, eggs, and grated carrots. Mix until combined.
• Gradually mix the dry ingredients and wet ingredients together until everything is well combined.

Step Two: Building the Carrot Cake Cheesecake

• Prep your springform pan with baking spray and parchment paper.
• Add about half of the carrot cake batter to the bottom of the pan, then add scoops of cheesecake batter around the carrot cake batter and swirl the batters together.
• Repeat this until all of the batter is in the pan. This process will give you the perfect carrot cake cheesecake swirl throughout the cake!
• Bake your cheesecake at 350 degrees for 55-65 minutes. The outer edges should look mostly set, while the center of the cheesecake should have a slight jiggle.
• Once done, let the cheesecake cool completely before removing it from the springform pan. Even better, let it chill in the fridge overnight.

Step Three: Make the Whipped Cream Frosting

Put half of the whipped cream in a piping bag to decorate the top of the carrot cake cheesecake. Spread the remaining whipped cream on top of the cheesecake and smooth it out with a spatula.

In a large bowl, combine the heavy cream, powdered sugar, and vanilla. Mix until stiff peaks form.

Homemade Carrot Cake Cheesecake FAQs & Pro-Tips

Okay, cousins. Let’s talk Cousin Rosie tips and tricks! My readers ask me questions all the time, especially about my baking recipes. Y’all know I always say follow the recipe for best results, but I realize that everyone has their own needs, and sometimes you need to alter a recipe! So, let’s go over a few things, and I’ll give y’all some tips to make this carrot cake cheesecake recipe even more delicious!

Can I use a different type of flour to make the carrot cake layer?

All-purpose flour is the most common type of flour, so if it’s what you have on hand, it will work perfectly. If you happen to have cake flour, you can definitely use that too! Cake flour has about 3% less gluten protein than all-purpose flour. It’s also milled into a finer consistency, which will give you a lighter and airier cake. Your cake will be a bit dense if you use all-purpose flour, but the flavor will be the same. 

Can you use gluten-free flour? Absolutely! If you have a gluten-free family member or a guest coming over, simply substitute the white flour for a 1:1 gluten-free alternative. Make sure it’s a 1:1 ratio, so you aren’t left doing the math! (Pro-Tip: switching out the AP flour for a GF alternative will make this entire recipe gluten-free!)

Why should any refrigerated ingredients be brought to room temperature before baking?

In this recipe, and most baking recipes, bringing your refrigerated ingredients (like eggs and cream cheese) to room temperature will help the ingredients mix better. When everything is cold, it’s thicker and harder to blend into a smooth consistency. Take your cold ingredients out 30-60 minutes ahead of time. If you’re short on time, you can place the eggs and cream cheese in a warm water bath (warm, not hot water!) to help warm them up quicker.

Why doesn’t this carrot cake cheesecake use cream cheese frosting?

Instead of making a tangy cream cheese frosting, we’re switching it out for a lighter whipped cream. I promise you won’t miss that cream cheese flavor because you get exactly that from the cheesecake layer! This dessert is decadent enough as it is, so you won’t miss the sweetness from a thick, traditional cream cheese frosting.

More Creamy Cheesecake Recipes from I Heart Recipes

Well, fam, that’s all I got for you! This carrot cake cheesecake recipe is one for the record books. If you try it out, let me know in the comments below! Looking for more cheesecake recipes? Give these a try next!

• No-Bake Banana Pudding Cheesecake
• Pineapple Orange Swirl Cheesecake
• Peach Cobbler Cheesecake
• Cinnamon Roll Cheesecake
• No-Bake Oreo Cheesecake
• Creamy Dulce de Leche Cheesecake

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