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All Posts / Carrot Cake Cheesecake

Carrot Cake Cheesecake

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By Rosie Published: May 21, 2023 Updated: April 27, 2025
This post may contain affiliate links.

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!

A single slice of carrot cake cheesecake, made with layers of carrot cake, vanilla cheesecake, and a whipped topping.
Table of Contents
  1. What is Carrot Cake Cheesecake?
  2. How to Make Carrot Cake Cheesecake
  3. Homemade Carrot Cake Cheesecake FAQs & Pro-Tips
  4. Carrot Cake Cheesecake

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!

How to Make Carrot Cake Cheesecake

Ingredients

A whole carrot cake cheesecake, topped with whipped cream topping and garnished with pecan bits and a dusting of cinnamon.

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 Needed to Make Carrot Cake Cheesecake:

  • 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.

Homemade Carrot Cake Cheesecake FAQs & Pro-Tips

An overhead image of a whole carrot cake cheesecake with a single slice cut out. The layers of cheese cake, carrot cake, and whipped cream topping are visible inside the slice.

Should I use cake flour in the carrot cake?

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 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!

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 should eggs be at room temperature for baking cheesecake?

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.

A single slice of carrot cake cheese cake served on a white plate, topped with a layer of whipped cream sprinkled with cinnamon and pecans.

Why doesn’t this carrot cake cheesecake use 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 topping 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.

A slice of carrot cake cheesecake is served on a white plate. In the background, the whole cheesecake is set on a springform pan platter.

More Cheesecake Recipes to Try

  • Key Lime Jello Cheesecake
  • Cinnamon Roll Cheesecake
  • Peach Cobbler Cheesecake
  • Easy Red Velvet Cheesecake

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Carrot cake cheesecake with a single slice cut out.

Carrot Cake Cheesecake

This tasty homemade carrot cake cheesecake has layers of moist carrot cake, creamy vanilla cheesecake, and a homemade whipped cream topping.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Carrot Cake, carrot cake cheesecake, cheesecake
Prep Time 40 minutes minutes
Cook Time 1 hour hour 5 minutes minutes
Refrigeration Time 8 hours hours
Total Time 9 hours hours 45 minutes minutes
Servings 8 servings

Ingredients

Cheesecake Ingredients:

  • 16 oz cream cheese softened
  • ¾ cup powdered sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract

Carrot Cake Ingredients:

  • 1 ¼ cup flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • â…“ cup light brown sugar
  • â…” cup sugar
  • ½ cup canola oil
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 ½ cup finely grated carrots

Whipped Cream Ingredients:

  • 1 ½ cup heavy whipping cream
  • ¾ cup powdered sugar
  • 2 tsp pure vanilla extract
  • 1 medium piping bag with star tip
  • 1 cup pecan chips

Instructions

  • Preheat the oven to 350 F.
  • Spray an 8-inch round springform pan with baking spray and line the bottom with parchment paper.
  • Using a large bowl, beat together the cream cheese and powdered sugar until smooth and combined.
  • Next, beat in the eggs, but 1 at a time to make sure that they are well incorporated.
  • Beat in the vanilla until combined.
  • Set your cheesecake mixture aside while you make the carrot cake batter.
  • Using a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate bowl combine the brown sugar, sugar, canola oil, vanilla, eggs, and grated carrots. Mix until well combined.
  • Gradually whisk in the dry ingredients until well incorporated.

Building the Carrot Cake Cheesecake:

  • Pour about â…” of the carrot cake batter into the springform pan.
  • Next, add half of the cheesecake batter in dollops on top of the carrot cake batter.
  • Swirl the cake batter, with the cheesecake mixture.
  • Next, add some more carrot cake batter on top of the cheesecake batter and swirl.
  • Add remaining cheesecake batter on top and swirl.
  • Bake in the oven for 55-65 minutes, or until set but giggles slightly.
  • Remove the cheesecake and allow it to cool on the counter for an hour.
  • Cover with foil, and chill in the fridge overnight.

Make the Whipped Cream Topping:

  • Combine the heavy whipping cream, powdered sugar, and vanilla. Mix with a handheld mixer until stiff peaks form.
  • Scoop half of the whipping cream into the piping bag.
  • Spread the remaining whipped cream on top of the chilled cake.
  • Pipe dollops around the edge and sprinkle with pecan chips and cinnamon.
  • Enjoy!
If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2025 I Heart Recipes
Recipe by: I Heart Recipes
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MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Debra G Landry says

    July 13, 2023 at 12:06 pm

    Girl, this one I’m making. sounds delicious. I love your recipes and I won’t ever change a thing.

    Reply
    • Rosie says

      July 17, 2023 at 8:29 am

      XOXO!!!

      Reply
  2. Debra G Landry says

    July 13, 2023 at 12:07 pm

    5 stars
    Love this recipe.

    Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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