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Carrot Cake Cheesecake

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close up side shot of carrot cake cheesecake slice on a white plate with a fork
This crowd-pleasing carrot cake cheesecake is a beautifully layered dessert combining a creamy cheesecake layer and classic moist carrot cake, finished with a perfect cream cheese frosting.
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Table of Contents
  1. Carrot Cake Cheesecake Ingredients
  2. How To Make This Carrot Cake Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This carrot cake cheesecake might just be the ultimate dessert and with this mouthwatering combination, you get all the creaminess of traditional cheesecake layered between two slabs of rich carrot cake layers. Add a smooth cream cheese frosting on top and you might just discover one of your new favorite desserts.

If you like this cheesecake recipe, you have to try our pecan pie cheesecake or our cheesecake stuffed strawberries.

close up side shot of carrot cake cheesecake slice on a white plate with a fork

Carrot Cake Cheesecake Ingredients

Carrot Cake Cheesecake raw ingredients that are labeled

You’ll need:

For The Cheesecake

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1½ tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • ½ cup sour cream, room temperature

For The Cake

  • 1 package spice cake mix
  • 3 eggs, room temperature
  • 1 cup sour cream, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1¾ cups shredded carrots
  • 1 cup chopped pecans

For The Cream Cheese Frosting

  • 1 cup salted butter, softened
  • 12 ounces of cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3½ cups powdered sugar
  • 4 tablespoons heavy cream
  • 1 cup chopped pecans
  • Whole pecans for decorating, optional garnish

SUBSTITUTIONS AND ADDITIONS

SPICE CAKE MIX: You can substitute a yellow cake mix for the spice cake mix in this great recipe and add your own choice of spices, such as cinnamon, cloves, or nutmeg.

RAISINS: You can add raisins to your carrot cake if you wish.

HEAVY CREAM: To make your own heavy cream, whisk 3 parts milk into 1 part melted butter. Mix well.

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How To Make This Carrot Cake Cheesecake Recipe

PRO TIP:

All the ingredients should be room temperature when beginning to bake to make sure they mix in completely.

For the Cheesecake

STEP ONE: Fill a large baking dish or a rimmed baking sheet with 1-inch of water and place it into the oven to serve as a water bath. Place it on the middle rack of the oven.

PRO TIP:

Be sure this dish will fit the 9-inch springform pan easily inside.

STEP TWO: Preheat the oven to 325°F.

STEP THREE: In a large bowl using an electric mixer at medium speed, beat together the cream cheese and sugar until it is fully combined and fluffy.

carrot cake cheesecake process shot of ingredients being blended together

STEP FOUR: Add in the salt, flour, and cinnamon then mix it together until it’s combined.

STEP FIVE: Using a spatula and mixing it gently (do not use a hand mixer) stir in the vanilla extract and eggs, one egg at a time.

carrot cake cheesecake process shot of ingredients being mixed together

STEP SIX: Fold in the sour cream and mix it gently until it’s smooth.

STEP SEVEN: Prepare a 9-inch springform cake pan by lining the bottom with parchment paper.

STEP EIGHT: Pour the cheesecake mixture into the prepared pan and wrap the bottom of the pan with 2 layers of aluminum foil.

carrot cake cheesecake process shot of cheesecake being poured into a pan

STEP NINE: Place the foil-wrapped pan into the preheated water bath.

STEP TEN: Bake the cake for 45 minutes. At this time, the center of the cheesecake will be slightly jiggly, but just a tiny bit. It should still be fairly firm.

PRO TIP:

If it’s still really jiggly, continue to bake in 4 to 5-minute increments, checking between each.

carrot cake cheesecake process shot of after cheesecake is baked

STEP ELEVEN: Turn the oven off and leave the cheesecake inside with the door closed for 20 minutes.

STEP TWELVE: After 20 minutes, crack open the oven door and allow the oven and the cheesecake to cool for 20 minutes longer.

STEP THIRTEEN: Remove the cheesecake from the oven and move it to a cooling rack so it can cool completely. Remove the sides of the springform pan and wrap the cheesecake in plastic wrap and freeze. This makes it easier to transfer the cheesecake layer to the cake.

PRO TIP:

If the cheesecake is sticking, run a butter knife gently around the edge of the springform pan to release it.

For the Carrot Cake

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Get a large mixing bowl and beat together all of the cake ingredients on medium to high speed, except for the carrots and pecans. Mix the ingredients until the batter is fully combined and fluffy. This should take about 2 minutes. 

carrot cake cheesecake process shot of ingredients mixed together in a bowl

STEP THREE: Fold in the carrots and pecans evenly. 

PRO TIP:

The carrots can be shredded using a box grater or a food processor.

carrot cake cheesecake process shot of before and after ingredients are mixed together in a bowl

STEP FOUR: Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying the pan with non-stick cooking spray. Divide your batter between the two cake pans. You can eyeball this or use a scale and weigh each pan with the batter inside.

STEP FIVE: Adjust the amount of batter in each pan until they weigh the same amount.

STEP SIX: Bake the cakes for 25 minutes or until a wooden toothpick is inserted into the center of the cake and comes out with only a few crumbs. 

PRO TIP:

Checking cake doneness with a wooden toothpick gives better results than a metal tester because a few crumbs sticking to the wood is the doneness you want. With a metal tester, the crumbs just slide right off, so you can easily overbake your cake.

STEP SEVEN: Remove the pans from the oven and cool the cakes for 15 minutes. Gently remove the cakes from the pans and place them on cooling racks until they cool completely. 

STEP EIGHT: Wrap each cake layer in plastic wrap and place it in the freezer for 2 hours. Remove the cake right before assembling.

carrot cake cheesecake process shot of cake wrapped in plastic

For the Cream Cheese Frosting

STEP ONE: Get a large mixing bowl and beat the softened cream cheese and butter together at high speed until it’s light and fluffy.

STEP TWO: Add in the vanilla extract and beat it until it’s smooth.

STEP THREE: Add in the powdered sugar and beat it until it’s smooth, this mixture will be thick.

STEP FOUR: Drizzle heavy cream into the frosting mixture while also beating it until the frosting is fluffy and at a spreadable consistency. 

STEP FIVE: Reserve ½ cup of the cream cheese frosting for the frosting swirl decoration. Spoon the cream cheese frosting into a decorator’s bag or a quart-sized Ziploc bag with a small corner tip snipped off. A star-shaped tip can be used in the decorating bag. Set it aside. 

STEP SIX: Fold in the chopped pecans and stir until it’s evenly distributed.

For the Assembly

STEP ONE: Trim the top of the cake layers to remove any doming; you need a flat surface.

STEP TWO: Place the first layer of carrot cake top-side up onto the serving platter. Spread a thin layer of frosting on top of the cake. 

carrot cake cheesecake process shot of frosting placed on a cake

STEP THREE: Lay the layer of cheesecake on top of the thinly frosted cheesecake. Spread a thin layer of frosting on top of the cheesecake.

PRO TIP:

Working with frozen cakes makes layering and frosting these much easier!

STEP FOUR: Place the second carrot cake layer on top of the thinly frosted cheesecake. Spread another thin layer of frosting on the second carrot cake and then place the whole cake into the freezer for one hour.

Carrot Cake Cheesecake process shot of cake being assembled and frosted

STEP FIVE: After removing the cake from the freezer, mound the frosting on top of the cake. Use a knife or an offset spatula to spread the frosting across the top of the carrot cake layer and down the sides until the cake is fully frosted.

STEP SIX: Then, using either the prepared decorating bag or the Ziploc bag, hold the tip about ½ inch above the surface of the cake. Using light pressure, gently swirl small circles of icing on top of the cake. Space the swirls ½-inch to 1-inch apart. 

PRO TIP:

You can also use these markers as guides when it’s time to cut the cake.

STEP SEVEN: Finish your swirls and then place a whole pecan half on top of each one. This is optional.

carrot cake cheesecake process shot of pecans placed on cheesecake

How To Serve

This decadent dessert is completely worth the time it takes to make and assemble the layers. Make this cake for a carrot cake lover’s birthday and wow all the guests with this heavenly confection.

Storage

IN THE FRIDGE: Store any leftovers of this delicious dessert in the fridge for up to 5 days. Use an airtight container.

IN THE FREEZER: You can freeze this carrot cake cheesecake cake for up to 1 month in a freezer-safe container.

overhead shot of carrot cake cheesecake with pecans on top

You’re going to melt over this creamy cheesecake filling layered between two moist layers of carrot cake. This beautifully layered carrot cake cheesecake recipe will satisfy your sweet tooth with layers of delicious cake and light but sweet cream cheese frosting!

FREQUENTLY ASKED QUESTIONS

Can I freeze this amazing cake?

This delicious recipe can be frozen for up to 1 month in a freezer-safe container.

Why do I need to bake the cheesecake in a water bath?

Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture. Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water and place in the oven. You don’t want any higher than 1-inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.

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close up side shot of carrot cake cheesecake slice on a white plate with a fork

Carrot Cake Cheesecake

5 from 1 vote
This crowd-pleasing carrot cake cheesecake is a beautifully layered dessert combining a creamy cheesecake layer and classic moist carrot cake, finished with a perfect cream cheese frosting.
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 6 hours 15 minutes
Servings 16

Ingredients
  

Cheesecake

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • ½ cup sour cream, room temperature

Cake

  • 1 package spice cake mix
  • 3 eggs, room temperature
  • 1 cup sour cream, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • cups carrots, shredded
  • 1 cup pecans, chopped

Cream Cheese Frosting

  • 1 cup salted butter, softened
  • 12 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • cups powdered sugar
  • 4 tablespoons heavy cream
  • 1 cup pecans, chopped
  • whole pecans for decorating, optional garnish

Instructions
 

Cheesecake

  • Fill a large baking dish or rimmed baking sheet with 1 inch of water and place it into the oven to serve as a water bath. Be sure this dish will fit the 9-inch springform pan easily inside. Place on the middle rack of the oven.
  • Preheat the oven to 325°F.
  • In a large mixing bowl, beat together cream cheese and sugar until combined and fluffy.
  • Add in salt, flour, and cinnamon then mix until combined.
  • Using a spatula and mixing gently, do not use a hand mixer, stir in vanilla extract and one egg at a time.
  • Fold in sour cream and mix gently until smooth.
  • Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  • Pour cheesecake mixture into the pan. Wrap the bottom of the pan with 2 layers of aluminum foil.
  • Place the pan wrapped with foil into the preheated water bath.
  • Bake for 45 minutes. The center of the cheesecake should be slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.
  • Crack open the oven and allow the oven and cheesecake to cool for 20 minutes longer.
  • Remove cheesecake from the oven to a cooling rack and cool completely.
  • Remove the sides of the springform pan. Wrap the cheesecake in plastic wrap and freeze for at least 2 hours. This makes it easier to transfer the cheesecake layer to the cake.

Cake

  • Preheat the oven to 350°F.
  • In a large mixing bowl, on medium to high speed beat together all cake ingredients except for the carrots and pecans. Mix until batter is combined and fluffy, about 2 minutes.
  • Fold in carrots and pecans until evenly distributed.
  • Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.
  • Divide batter between the two cake pans. You can eyeball it or use a scale and weigh each pan with the batter and adjust accordingly.
  • Bake for 25 minutes or until a wooden toothpick inserted in the center of the cake comes out with only a few crumbs.
  • Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.
  • Wrap each cake layer in plastic wrap and place in the freezer for 2 hours.
  • Remove cake from the freezer right before assembling.

Cream Cheese Frosting

  • In a large mixing bowl on high speed, beat together softened cream cheese and butter until light and fluffy.
  • Add in vanilla extract and beat until smooth.
  • Add in powdered sugar and beat until smooth, the mixture will be thick.
  • Drizzle heavy cream into frosting mixture while beating until frosting is fluffy and to a spreadable consistency.
  • Reserve ½ cup of the cream cheese frosting for the frosting swirl decoration. Spoon the cream cheese frosting into a decorator's bag or a quart-size Ziploc bag with a small corner tip snipped off. A star-shaped decorating tip can be used in the decorator's bag. Set it aside.
  • Fold in chopped pecans and stir until evenly distributed.

Assembly

  • Trim the top of each cake layer to remove any doming and form a flat surface.
  • Place the first cake layer top side up onto the serving platter. Spread a thin layer of frosting on the top of the cake.
  • Lay the cheesecake layer on top of the thinly frosted first cake layer. Spread a thin layer of frosting on top of the cheesecake.
  • Place the second cake layer top of the thinly frosted cheesecake. Spread thin layer of frosting. Then place the whole cake into the freezer for one hour.
  • Remove cake from the freezer. Mound frosting on top of the cake. Use a spatula or offset spatula to spread the frosting across the top and down the sides until the cake is fully frosted.
  • Using either the decorator's bag or the Ziploc bag with the reserved cream cheese frosting, hold the tip about ½ inch above the surface of the cake. Using light pressure, gently swirl a small circle of icing. Space the swirls a ½-inch to 1-inch apart. You can also use these as markers for each piece of cake.
  • Once you have made your swirls you can place a whole pecan half on top of the swirls. This is an optional garnish.

Notes

  • All the ingredients should be room temperature when beginning to bake to make sure they mix in completely.
  • Be sure the water bath dish will fit the 9-inch springform pan easily inside.
  • If the cheesecake is still really jiggly after baking for 45 minutes, continue to bake in 4 to 5-minute increments, checking between each.
  • If the cheesecake is sticking, run a butter knife gently around the edge of the springform pan to release it.
  • The carrots can be shredded using a box grater or a food processor.
  • Checking cake doneness with a wooden toothpick gives better results than a metal tester because a few crumbs sticking to the wood is the doneness you want. With a metal tester, the crumbs just slide right off, so you can easily overbake your cake.
  • Working with frozen cakes makes layering and frosting these much easier!
  • You can also use the frosting markers as guides when it’s time to cut the cake.

Nutrition

Sodium: 347mg | Calcium: 101mg | Vitamin C: 1mg | Vitamin A: 3635IU | Sugar: 42g | Fiber: 2g | Potassium: 225mg | Cholesterol: 155mg | Calories: 654kcal | Trans Fat: 1g | Saturated Fat: 27g | Fat: 51g | Protein: 7g | Carbohydrates: 45g | Iron: 1mg
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