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Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe
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4.6 from 27 reviews

Indulge in the ultimate dessert with this Carrot Cake Cheesecake recipe. Layers of moist carrot cake are sandwiched between creamy cheesecake, creating a decadent treat perfect for any occasion.

Ingredients

Units Scale

For the carrot cake layer:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup finely grated carrots
  • 1/4 cup crushed pineapple (drained)
  • 1/4 cup chopped walnuts or pecans (optional)

For the cheesecake layer:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sour cream

For the cream cheese frosting (optional):

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  1. Make the carrot cake batter: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a large bowl, whisk oil, granulated sugar, brown sugar, egg, and vanilla until combined. Stir in grated carrots, pineapple, and nuts (if using). Add the dry ingredients and mix until just combined. Set aside.
  2. Make the cheesecake batter: In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream until fully combined.
  3. Assemble the cake: Pour half of the carrot cake batter into the prepared pan and spread evenly. Gently spoon the cheesecake batter over the carrot cake layer. Top with the remaining carrot cake batter and smooth the top.
  4. Bake for 50–60 minutes, or until the center is set and the top is lightly browned. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  5. Optional frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy, adding milk as needed to reach desired consistency. Spread over chilled cake before serving.

Notes

  • This cake combines two desserts in one for a show-stopping centerpiece.
  • Best made a day ahead to allow flavors to meld.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/carrot-cake-cheesecake-recipe/