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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 traditional cheesecake and classic moist carrot cake, finished with a perfect cream cheese frosting.
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Carrot cake is one of my favorite desserts, and combining it with cheesecake sounded like an irresistible idea! I was definitely right – with this mouthwatering combination, you get all the creaminess of traditional cheesecake layered between 2 slabs of rich, flavorful carrot cake. Ice this layer cake with a smooth cream cheese frosting and you have one delicious and impressive dessert!

If you like this cheesecake recipe you have to try our Pecan Pie Cheesecake, Mint Chocolate Cheesecake or our Cheesecake Stuffed Strawberries.

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

MORE CARROT CAKE RECIPES:
Carrot Cake Cupcakes | Carrot Cake


CARROT CAKE CHEESECAKE INGREDIENTS

carrot cake cheesecake raw ingredients that are labeled

You will need:

FOR THE CHEESECAKE

  • 2 – 8 oz. packages cream cheese, softened
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 ½ 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
  • 1 ¾ 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
  • 3 ½ cups powdered sugar
  • 4 tablespoons heavy cream
  • 1 cup chopped pecans
  • Whole pecan for decorating, optional garnish

SUBSTITUTIONS AND ADDITIONS

Spice Cake Mix: You can substitute a yellow cake mix for the spice cake mix 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

All ingredients should be room temperature when beginning to bake for best incorporation.

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 degrees F.

STEP THREE: In a large mixing bowl, 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 pan by lining the bottom with parchment paper.

STEP EIGHT: Pour the cheesecake mixture into a 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 CAKE

STEP ONE: Preheat the oven to 350 degrees 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 over bake 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 on 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 carrot cake layer top-side up onto the serving platter. Spread a thin layer of frosting on top of the cake. 

carrot cake cheesecake of frosting placed on a cake

STEP THREE: Lay the cheesecake layer 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 cake into the freezer for one hour.

STEP FIVE: After removing the cake from the freezer, mount the frosting on top of the cake. Use a knife or an offset spatula to spread the frosting across the top 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

STORAGE

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

IN THE FREEZER: You can freeze this cheesecake 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 layered between 2 moist carrot cakes. This beautifully layered carrot cake cheesecake recipe will satisfy your sweet tooth with layers of delicious cake and a light but sweet cream cheese frosting!

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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 traditional cheesecake and classic moist carrot cake, finished with a perfect cream cheese frosting.
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Servings 16

Ingredients
  

FOR THE CHEESECAKE

  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1 1/2 tbsp all-purpose flour
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 2 large eggs room temperature
  • 1/2 cup sour cream room temperature

FOR THE CAKE

  • 1 package spice cake mix
  • 3 eggs room temperature
  • 1 cup sour cream room temperature
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 3/4 cups carrots shredded
  • 1 cup pecans chopped

FOR THE CREAM CHEESE FROSTING

  • 1 cup salted butter softened
  • 12 oz cream cheese softened
  • 1 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 4 tbsp heavy cream
  • 1 cup pecans chopped
  • whole pecan for decorating, optional garnish

Instructions
 

FOR THE CHEESECAKE

  • Fill a large baking dish or rimmed baking sheet with 1 inch of water and place into 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 degrees 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.

FOR THE CAKE

  • Preheat the oven to 350 degrees 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.

FOR THE 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 decorators bag or a quart size ziploc bag with a small corner tip snipped off. A star shaped decorating tip can be used in the decorators bag. Set it aside.
  • Fold in chopped pecans and stir until evenly distributed.

FOR THE 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 off set spatula to spread the frosting across the top and down the sides until the cake is fully frosted.
  • Using either the decorators 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.

Nutrition

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