Carrot Cake Cheesecake

Carrot Cake Cheesecake is the perfect combination of two beloved desserts: a spiced, moist carrot cake layered with creamy, tangy cheesecake. This stunning and delicious treat is ideal for Easter, birthdays, or any occasion where you want to wow your guests with something truly special.

Why You’ll Love This Recipe

• Double Delight: Combines the best of carrot cake and cheesecake in one dessert.
• Flavor Explosion: Warm spices, tangy cheesecake, and a hint of sweetness from pineapple and pecans.
• Perfect for Celebrations: Makes an impressive centerpiece for holiday tables or special gatherings.
• Make-Ahead Friendly: Can be prepared ahead of time for easier entertaining.
• Crowd-Pleaser: A rich and satisfying dessert that serves up to 10 people.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Produce

• 1 ¼ cups carrots (finely grated)
• ⅓ cup pineapple (crushed or finely chopped)

Refrigerated

• 4 large eggs

Baking & Spices

• ½ tsp baking powder
• ½ tsp baking soda
• ⅓ cup brown sugar (lightly packed)
• 1 ½ tsp ground cinnamon
• 1 cup confectioners’ sugar
• 1 ¼ cups flour
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 4 tsp pure vanilla extract
• 1 ⅓ cups granulated sugar

Oils & Vinegars

• ½ cup vegetable or canola oil

Nuts & Seeds

• 1 cup pecans (chopped)

Dairy

• 4 tbsp unsalted butter (softened)
• 20 oz cream cheese (softened)
• ½ cup sour cream

Directions

1. Prepare the Cheesecake Layer

• Preheat your oven to 325°F.
• In a large mixing bowl, beat 16 oz of cream cheese and ⅔ cup granulated sugar until smooth. Add 2 eggs, 1 tsp vanilla extract, and ½ cup sour cream. Mix until fully combined.
• Pour the cheesecake batter into a 9-inch springform pan lined with parchment paper. Bake for 45–50 minutes or until the center is set. Let cool completely, then refrigerate.

2. Make the Carrot Cake Batter

• Preheat the oven to 350°F.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, combine brown sugar, ⅔ cup granulated sugar, vegetable oil, and 2 eggs. Stir in vanilla extract, grated carrots, pineapple, and chopped pecans. Gradually add the dry ingredients, mixing until just combined.

3. Assemble and Bake

• Grease and flour a 9-inch springform pan. Pour half of the carrot cake batter into the pan. Gently place the cooled cheesecake layer on top. Spread the remaining carrot cake batter over the cheesecake layer.
• Bake at 350°F for 50–60 minutes or until a toothpick inserted into the carrot cake layer comes out clean. Cool completely before removing from the pan.

4. Make the Cream Cheese Frosting

• Beat 4 tbsp softened butter, 4 oz cream cheese, and 1 cup confectioners’ sugar until smooth and fluffy. Add 1 tsp vanilla extract and mix until combined.

5. Frost and Garnish

• Spread the frosting over the cooled cake. Garnish with chopped pecans and additional grated carrot, if desired. Chill for at least 2 hours before serving.

Servings and Timing

• Servings: 10
• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 7 hours 45 minutes (including cooling and chilling time)

Variations

• Nut-Free: Omit the pecans or replace with sunflower seeds for a nut-free version.
• Spicier Flavor: Add a pinch of ground ginger or cardamom to the carrot cake batter.
• Gluten-Free: Substitute the flour with a gluten-free all-purpose blend.
• Tropical Twist: Add shredded coconut for an extra tropical flavor.
• Chocolate Swirl: Drizzle melted chocolate over the frosting for a decadent finish.

Storage/Reheating

• Refrigerator: Store the cake in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I make this cake in advance?

Yes, it’s best made a day ahead to allow the flavors to meld and the cake to set properly.

2. Do I have to use a springform pan?

A springform pan is ideal for easy removal, but you can use a regular pan lined with parchment for easier handling.

3. Can I use pre-shredded carrots?

Freshly grated carrots are recommended for the best texture and moisture.

4. How do I prevent the cheesecake layer from cracking?

Bake the cheesecake in a water bath and avoid overmixing the batter to minimize cracks.

5. Can I skip the pineapple?

Yes, but the pineapple adds moisture and a subtle sweetness to the carrot cake.

6. How do I know when the cake is done?

The carrot cake layer should spring back lightly when touched, and a toothpick inserted should come out clean.

7. What’s the best way to slice this cake?

Use a sharp knife dipped in hot water and wiped clean between slices for neat portions.

8. Can I use a different frosting?

Cream cheese frosting is traditional, but buttercream or whipped cream can work too.

9. Can I make mini versions of this cake?

Yes, use ramekins or muffin tins for individual portions. Adjust the baking time accordingly.

10. Can I use walnuts instead of pecans?

Yes, walnuts are a great substitute for pecans in this recipe.

Conclusion

Carrot Cake Cheesecake is a show-stopping dessert that combines two all-time favorites into one irresistible treat. With its moist carrot cake layers, creamy cheesecake center, and tangy cream cheese frosting, this dessert is guaranteed to impress your family and friends. Perfect for holidays, birthdays, or any celebration, this cake will quickly become a new favorite in your recipe collection!

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