Go Back
–+ servings
Linda S. Smith

Carrot Cake Cheesecake

A delightful blend of rich caramel cake flavors and creamy cheesecake, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Carrot Cake
  • 2 cups grated carrots Freshly grated for maximum sweetness and moisture
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil Substitute with olive or coconut oil if desired
  • 1/2 cup sour cream Can substitute with Greek yogurt for a tangy twist
  • 3 pieces eggs
For the Cheesecake Layer
  • 8 oz cream cheese, softened Ensure cream cheese is fully softened for a smooth texture
  • 1/2 cup sugar For cheesecake layer
  • 1 teaspoon vanilla extract
For the Topping
  • 1 batch cream cheese frosting Prepare ahead for easy topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large bowl, mix grated carrots with flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, whisk vegetable oil, sour cream, and eggs until smooth. Gradually fold the wet mixture into the dry ingredients until just blended.
  4. Transfer about half of the carrot cake batter into the prepared pan and smooth it out evenly.
Cheesecake Layer
  1. In a separate bowl, blend softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.
  2. Pour the cheesecake filling over the carrot cake layer, ensuring an even distribution.
  3. Cover the cheesecake layer with the remaining carrot cake batter, swirling the batters together with a knife for a marbled effect.
Baking and Cooling
  1. Bake in the oven for approximately one hour, checking for doneness with a toothpick inserted in the center — it should come out clean.
  2. Allow the cake to cool completely at room temperature before chilling in the refrigerator for at least four hours.
Serving
  1. Spread the cream cheese frosting on top before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 16g

Notes

Allow the cake to sit overnight in the fridge to enhance flavors. Do not rush the cooling process to improve the texture of the cheesecake layer.

Tried this recipe?

Let us know how it was!