With a carrot cake base, creamy cheesecake middle and a topping of rich buttercream, this is one delicious dessert! This carrot cake cheesecake is perfect for Easter and the holidays!
Layered Carrot Cake Cheesecake Recipe
Just when you thought cheesecake couldn’t get any better! This carrot cake cheesecake recipe is a wonderful fusion of two of my favorite desserts.
A layer of moist, flavorful carrot cake is topped with a layer of creamy cheesecake, and finished with the most delicious buttercream frosting!
This is a perfect dessert to serve at Easter, but can easily be enjoyed throughout the year for any holiday or family celebration.
Why You’ll Love this Carrot Cake Cheesecake:
- Quick: Despite its fancy appearance, this cheesecake only requires about 15 minutes of hands-on time to prepare.
- Make Ahead: This is a great dessert if you are planning to serve it as part of a big feast, and can be made several days ahead of time.
- So delicious! Carrot cake: Check. Cheesecake: Check. What’s not to love?!
Be sure to try these Carrot Cake Cupcakes or this classic Red Velvet Cake.
What You’ll Need
Use a 9 inch springform pan for this recipe, and a hand mixer works just fine for mixing. You’ll also need a larger pan and foil for the water bath.
Here’s a quick look at the ingredients for each layer, but be sure to check the recipe card for the full list.
- Carrot Cake: You’ll need the typical cake ingredients, like flour, sugar, and eggs, plus shredded carrot and carrot cake spices (cinnamon, nutmeg, and ginger).
- Cheesecake: You’ll need a mix of cream cheese, sour cream, eggs, vanilla, and sugar.
- Buttercream Frosting: You’ll need more cream cheese, butter, powdered sugar, and vanilla.
How to Make Carrot Cake Cheesecake for Holidays or Anytime!
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the dry cake ingredients.
- Whisk together the oil, sugar, and eggs.
- Stir in the shredded carrot and mix in the dry ingredients.
- Bake.
- Prepare the cheesecake filling by mixing the ingredients together.
- Pour over the cake layer and bake.
- Allow to cool completely.
- Beat together the ingredients for the cream cheese frosting and spread over the top.
Because the carrot cake base and cheesecake filling are both pretty moist, this will keep well in the refrigerator for up to 1 week. Store it in an airtight container or cover with plastic wrap to keep it fresh.
Yes! This is freezer friendly and will keep well 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.
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 to get too stiff or browned in the oven.
If you like raisins in your carrot cake, feel free to gently mix them in with the rest of the cake ingredients before baking. It’s a simple addition!
The cake layer is perfectly spiced and stays so moist, and the cheesecake is soooo smooth and creamy. Get everything in one bite, and it’s just amazing!
Recipe Tips and Tricks
- 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.
- For the cheesecake to be smooth and creamy, the cream cheese and butter should be at room temperature, otherwise there will be small cream cheese clumps in the filling. Same for the frosting.
- The cheesecake needs to set in the fridge before serving. 6-8 hours, or overnight, is ideal. So I recommend making this the day before you want to serve it.
- If you prefer a thinner frosting, like a glaze, add in 1 tablespoon of milk or water at a time, until you reach your desired thickness.
Why do I need to bake cheesecake in a water bath?
Cheesecakes can be quite delicate, and if they heat up or cool down too quickly, they will start to crack. By baking it in a water bath (also known as a bain marie), the steam will help cook the cheesecake more evenly so that it won’t cool down as quickly when you turn off the oven. The rising and falling of the cheesecake can cause it to crack, so this method slows that process.
How to Make the Water Bath:
All you need to make the water bath is a larger pan (something the springform pan can sit in) and some foil–plus water, of course. Tightly wrap a couple of layers of foil around the springform pan and place it inside the larger pan. Then pour in hot water around it, but no more than halfway up the sides of the springform pan.
I cannot wait for you all try try this carrot cake cheesecake! It’s so perfectly light and fluffy and I guarentee, one slice will not be enough!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
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)
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, corn starch, 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 degrees
- 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
- All you need to make the water bath is a larger pan (something the springform pan can sit in) and some foil–plus water, of course. Tightly wrap a couple of layers of foil around the springform pan and place it inside the larger pan. Then pour in hot water around it, but no more than halfway up the sides of the springform pan.
- 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.
- For the cheesecake to be smooth and creamy, the cream cheese and butter should be at room temperature, otherwise there will be small cream cheese clumps in the filling. Same for the frosting.
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.
I’m 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!