Carrot cake cheesecake is a delicious combination of two classic desserts: carrot cake and cheesecake. By blending the two together, you can enjoy the best of both worlds!

What is Carrot Cake Cheesecake?

Hi cousins! I don’t know about you, but I’m all about a 2-in-1! Carrot cake cheesecake is a decadent dessert that combines the flavors of carrot cake and cheesecake into one delicious treat.

In this recipe, you will make both a carrot cake and a cheesecake and combine them into a crowd-pleasing and unforgettable dessert.

While I prioritize fast and easy with most of my meal recipes, some sweet treats take time! That being said, I have plenty of dessert options that are fast and easy—this just isn’t one of them.

If you are like me, you share your love with the gift of food. When you see the look on your family and friends’ faces when they take their first bite, you’ll agree that this recipe is worth every second it takes to prep and bake.

Looking for a fast and easy dessert? Give one of my no bake cheesecakes a try. Maybe my No Bake Oreo Cookie Cheesecake or No Bake Lemon Cheesecake!

Ingredients and Shopping List

Cheesecake Ingredients

· Cream Cheese—two 8-ounce portions of cream cheese, softened on the counter for about 1 hour. Full fat, as now is not the time to cut the fat!

· Powdered sugar—this light and airy sugar ensure your cheesecake is smooth and creamy.

· Room temperature eggs—two large eggs that are about the same size to add volume and additional creaminess. Set outside of the fridge for about 30 minutes.

· Vanilla—use real vanilla extract. It costs more than imitation vanilla, but you will taste the difference!

Carrot Cake Ingredients

· White flour—you can use all-purpose flour, cake flour, or gluten-free flour.

· Baking soda—baking soda makes your cake rise.

· Baking powder—baking powder contributes to the light and airy texture of your cake.

· Kosher salt—use regular salt if it’s all you have, but Kosher salt grains are larger so they will spread out more evenly.

· Ground Cinnamon—a carrot cake essential spice that pairs perfectly with nutmeg.

· Ground Nutmeg—nutmeg warms up and balances out the sweetness of this cake.

· Light brown sugar—the molasses in brown sugar provides texture and a hint of caramel.

· White sugar—any pure white cane sugar to balance out the brown sugar.

· Canola oil—canola oil or any flavorless vegetable oil.

· Vanilla extract—pure vanilla, not imitation, and no flavored varieties.

· Room temperature eggs—2 more large eggs that are equal in size.

· Carrots—buy large and thick carrots as they will be easier to peel and grate.

Whipped Cream Ingredients

· Heavy whipping cream—if it’s easier you can just use Cool Whip or canned whipped cream as your topping.

· Powdered sugar—powdered sugar sweetens up the heavy cream. You could also use equal amounts of honey or maple syrup.

· Pure vanilla extract—you’ll use vanilla in all 3 recipes.

· Pecan chips—while some recipes have the pecans mixed in, they are a topping on this Carrot Cake Cheesecake Recipe.

Supplies

· Measuring spoons

· Measuring cups

· 3 mixing bowls

· 3 mixing spoons/spatulas

· Grater or food processor

· Potato peeler for carrots

· Handheld or countertop mixer

· Cheesecake/spring form pan

· 8 x 8 cake pan

· Piping bag with a star tip

· Optional: cake stand or cake carrier

Pro Tip—if you have a food processor use it to grate your carrots in seconds.

Should I Use Cake Flour?

If all-purpose flour is what you have on hand, this recipe will be undeniably delicious!

If you have cake flour, are heading to the grocery store, or are ordering delivery—go ahead and buy cake flour.

Cake flour has about 3% less gluten protein than all-purpose flour. It’s also milled into a finer consistency. This 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 I Use Gluten-Free Flour?

Absolutely! If you have a gluten-free family member or 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!

There are plenty of gluten-free flours to choose from. The best for baking includes:

· Sweet white rice flour

· Brown rice flour

· Sorghum flour

· A branded blend, such as Bob’s Red Mill Gluten-Free Flour

Why Are the Eggs Room Temperature?

When eggs are cold, they are thicker in consistency. At room temperature, they will mix and rise better than when cold.

Take your eggs out at the same time you take your cream cheese out to soften or let them sit outside of the fridge for about 30 minutes.

If you are in a pinch, place your eggs in warm but not hot water, for 15 minutes.

Where’s the Cream Cheese Frosting?

Instead of making a standard carrot cake with cream cheese frosting, in this recipe, you make a cheesecake instead!

I promise you won’t miss the frosting at all—because you’ll have the creamy sweetness of the cheesecake.

Save the Whipped Cream For Last

I prefer to make my own whipped cream from heavy cream. The only downside is that it only stays whipped for 2 to 3 hours. If you are making this dessert to serve at home, it only takes a few more minutes to whip up your heavy cream.

If you are taking your Carrot Cake Cheesecake to a friend or family member’s house (or if it’s just faster and easier) feel free to use canned whipped cream or Cool Whip. Or, ask if you can have a few minutes in their kitchen before dessert to whip up your heavy cream—just remember you don’t want too many cooks in the kitchen—so ready-made may be easier! Reduce stress while traveling with your cake by using a cake carrier.

Print the recipe for this amazing cheesecake!