When Easter rolls around, I can never decide which to make for dessert: cheesecake or carrot cake. Well, now I don’t have to choose ever again! With a carrot cake base, creamy cheesecake middle, and a topping of rich buttercream, this Easter carrot cake cheesecake is the ultimate holiday dessert! This one satisfied all my guests, and they’ve already asked me to make it again next year.
I baked a layer of moist, flavorful carrot cake, then topped it with a layer of creamy cheesecake, and finished it with the most delicious buttercream frosting! Who says you can’t have it all?!
What’s in This Easter Carrot Cake Cheesecake Recipe?
- Flour: All-purpose flour gives the cake layer structure.
- Cornstarch: Makes the cake extra tender.
- Leavening: The combination of baking powder and baking soda makes the cake light and fluffy.
- Spices: Cinnamon, nutmeg, and ginger perfectly complement the carrots.
- Walnuts: Add a nutty flavor and a delicious crunch.
- Vegetable Oil: Makes the cake super moist.
- Sugar: Granulated sugar sweetens both the cake and cheesecake layers, while powdered sugar sweetens the frosting without making it gritty.
- Eggs: Add richness and structure to both the cake and the cheesecake.
- Carrots: Add moisture and a beautiful color to the cake.
- Cream Cheese: Makes the cheesecake rich and creamy and helps create a tangy frosting.
- Sour Cream: Makes the cheesecake rich and tangy.
- Vanilla: Pure vanilla extract enhances the sweetness of the cheesecake and the frosting.
- Butter: Unsalted butter adds richness and structure to the frosting.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
Store leftover Easter carrot cake cheesecake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Place the frosted cheesecake in the refrigerator for 3-4 hours so that the buttercream frosting gets hard, then place in an airtight container to freeze. Thaw it in the fridge overnight to serve.
Tips for Success
- Use room temperature ingredients for the best results.
- If you notice green patches in your carrot cake layer, don’t panic! They are the result of the baking soda interacting with the carrots. Because of the pH difference, baking soda can cause carrots to turn green. This is perfectly normal and not at all dangerous!
- It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter in order to avoid a dry, dense cake.
- Be sure to cover the bottom of the springform pan with foil, really well. Otherwise, water can get into the cake. A small amount of water still may get into the pan, but it won’t hurt the cake.
- The cheesecake layer should mostly look like it’s set, but the center will still be a little jiggly. It will finish setting as it chills in the fridge. You don’t want it to get too stiff or browned in the oven.
Top Reader Review
- “I made this for my Book Club group. It was such a hit. Absolutely delicious. The recipe is accurate. Great make ahead dessert.” -Donamae Rebman
Carrot Cake Cheesecake Recipe
Ingredients
For the Carrot Cake Layer
- 1 cup all-purpose flour 120 grams
- 1 tablespoon cornstarch 8 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon baking soda 3 grams
- 1 teaspoon cinnamon 3 grams
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅓ cup chopped walnuts 57 grams
- ½ cup vegetable oil 100 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams
- 1 cup shredded carrot 90 grams (about 2 medium carrots)
For the Cheesecake Layer
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- ½ cup sour cream 114 grams, room temperature
- ⅔ cup granulated sugar 133 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
For the Frosting
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- 1½ cups powdered sugar 170 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick spray. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, and nuts, then set aside.1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ⅓ cup chopped walnuts
- In a large mixing bowl, whisk together the oil, sugar and eggs. Whisk together until they are well combined.½ cup vegetable oil, ½ cup granulated sugar, 2 large eggs
- Using a large spoon or spatula, stir in the shredded carrots. Then gradually add in the flour and spice mixture, until the batter is mixed together and thick.1 cup shredded carrot
- Pour the batter into a 9 inch springform pan, very lightly sprayed or buttered at the bottom and on the sides of the pan.
- Bake for about 18-20 minutes until the top of the cake springs back to the touch.
- While the cake is baking, prepare the cheesecake filling.
- In a large bowl, beat the cream cheese until it is smooth and creamy, removing all clumps. Add in the sour cream, sugar, eggs, and vanilla.24 ounces cream cheese, ½ cup sour cream, ⅔ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Continue mixing for about two-three additional minutes, until all ingredients are combined and the filling is smooth and creamy.
- Pour the cream cheese filling over the carrot cake. Cover the bottom of the springform pan with foil, and place the pan in a water bath. (I used a cake pan Be sure the water surrounds the sides of the springform pan no more than half way)
- Lower the temperature to 325°F.
- Bake the cheesecake for about 50-60 minutes. The cheesecake will still be a little jiggly in the middle, but will have a set top.
- Allow the cheesecake to cool to room temperature, and then place in the refrigerator until it is completely chilled and set, 6-8 hours.
- To frost the cheesecake, Beat together the cream cheese, butter, powdered sugar, and vanilla. Spread over the top of the cheesecake layer. See note about thickness.4 ounces cream cheese, 4 tablespoons unsalted butter, 1½ cups powdered sugar, 1 teaspoon pure vanilla extract
Notes
How To Make Carrot Cake Cheesecake Step-by-Step
Whisk the Dry: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick spray. Set aside. In a medium bowl, combine 1 cup of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of ginger, and ⅓ cup of chopped walnuts, then set aside.
Mix the Wet: In a large mixing bowl, whisk together ½ cup of vegetable oil, ½ cup of granulated sugar, and 2 large eggs. Whisk together until they are well combined.
Make the Batter: Using a large spoon or spatula, stir in 1 cup of shredded carrots. Then gradually add in the flour and spice mixture, until the batter is mixed together and thick.
Bake the Cake: Pour the batter into a 9-inch springform pan, very lightly sprayed or buttered at the bottom and on the sides of the pan. Bake for about 18-20 minutes until the top of the cake springs back to the touch.
Make the Cheesecake: While the cake is baking, prepare the cheesecake filling. In a large bowl, beat 24 ounces (3 bricks) of cream cheese until it is smooth and creamy, removing all clumps. Add in ½ cup of sour cream, ⅔ cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract. Continue mixing for about two-three additional minutes, until all ingredients are combined and the filling is smooth and creamy.
Pour the Cheesecake: Pour the cream cheese filling over the carrot cake. Cover the bottom of the springform pan with foil, and place the pan in a water bath. (I used a cake pan Be sure the water surrounds the sides of the springform pan no more than halfway).
Bake the Cheesecake: Lower the temperature to 325°F. Bake the cheesecake for about 50-60 minutes. The cheesecake will still be a little jiggly in the middle, but will have a set top. Allow the cheesecake to cool to room temperature, and then place in the refrigerator until it is completely chilled and set, 6-8 hours.
Frost the Cheesecake: To frost the cheesecake, beat together 4 ounces (½ brick) of cream cheese, 4 tablespoons of unsalted butter, 1½ cups of powdered sugar, and 1 teaspoon of pure vanilla extract. Spread over the top of the cheesecake layer.
More Carrot Desserts We Love
- Orange Carrot Cake with Cream Cheese Frosting
- Carrot Cake Cupcakes
- Carrot Cake Bars
- Carrot Cake Cookies
- Carrot Bread
- Carrot Banana Muffins
I made this for my Book Club group. It was such a hit. Absolutely delicious. The recipe is accurate. Great make ahead dessert.
I can’t wait to make this for Easter! Should I wait for the cake layer to cool before pouring the cheesecake layer?
I have the same question that Faith originally asked. Is the carrot cake cool enough to tightly wrap the tin foil around before I add the cream cheese layer
No need to let it cool completely! It should cool enough while you’re making the cheesecake layer. You can also wrap the foil around before you bake the carrot cake if you’re worried it will be too warm!
Recipe was easy and cake came out perfectly. Love this recipe
Wonderful to hear, Lori!
The carrot cake was super dry! So bummed! Maybe because I used coconut oil instead of vegetable oil.
We’re sorry this cake didn’t work out! It certainly could’ve been the coconut oil, as coconut oil can become solid at temperatures below 78°F. This can make baked goods feel a bit tough and dry!
This was phenomenal!! Absolutely Devine!
We’re so happy to hear you loved it, Hill!
Should I leave the cheesecake in the oven for a while after cooking so it doesn’t Crack please answer asap I’m making in the a.m
Yes, you should leave it in the oven with the door cracked open for about an hour!
OMG THANK YOU SO MUCH APPRECIATE THE FAST RESPONSE. YIU SHOULD WRITE THAT IN THE RECIPE BECAUSE SOMEONE COULD MAKE A MISTAKE 🤞🙏 BUT THANKS SO MUCH!
Oh and I’m so glad I decided to do laundry this morning, haven’t baked it yet gonna start at 2pm I’m in Chicago, so I’m glad I had a chance to view your response. I’m definitely gonna leave a review for you when its finished 👍 also, do I take it out the water bath once I take it out the oven ??? Thanks for the fast responses❤️😊
OMG THIS IS A WONDERFUL RECIPE. I HAD TO MAKE A CHANGE OR TWO BUT OVERALL A WONDERFUL RECIPE. I HAVENT TASTED YET BUT I CAN TELL ITS GONNA BE AWSOME! I KNOW FOOD😊 THANKS FOR SHARING AND FOR REPLYING SO FAST😊❤️
So I’ve been making cheesecakes for going on 30 years. I came across this recipe and was very excited to make it. I have to say that the carrot cake was extremely dry. My husband and I cut the cake off and ate the cheesecake only. I’m going to try it again but this time I’m going to cook the carrot cake only about 15 minutes. I’ll let you know how it turns out
I’m sorry to hear that, Trish. Some things to consider on your next attempt… make sure to measure the flour using the spoon-and-level method (or better yet, a scale) to ensure that you’re not using too much! I would also definitely bake for a bit less time, as all ovens are different and the bake times I provide are approximate and based on my own oven. Hope you have more success next time!
Hi do you know if it would be possible to make this gluten-free? I know there are measure-by-measure gluten-free flours, but would any other ingredients need to be changed to ensure the carrot cake rises properly? Thanks!
Using measure-for-measure flour should work just fine!