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Carrot Cake Cheesecake Recipe

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★★★★★

4.5 from 55 reviews

This Carrot Cake Cheesecake recipe combines two beloved desserts into one decadent treat that boasts a moist and spicy carrot cake layered with creamy, rich cheesecake and finished with a smooth cream cheese frosting. Perfect for special occasions or whenever you’re craving a unique twist on classic flavors, this cake features a beautifully balanced texture and flavor that is sure to impress.

Ingredients

Scale

For Cheesecake:

  • 24 oz (680 g) cream cheese, softened (brick-style)
  • ¾ cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (120 g) full-fat sour cream
  • 3 large eggs, room temperature

For Carrot Cake:

  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light brown sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (235 ml) vegetable oil
  • ½ cup (113 g) unsalted butter, melted
  • 4 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups (340 g) grated carrots (about 4 carrots)
  • 1 cup (125 g) chopped walnuts or pecans, optional

For Frosting:

  • 8 oz (226 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • ¼ teaspoon table salt
  • 3 cups (375 g) powdered sugar
  • 1 Tablespoon heavy cream

Instructions

  1. Preheat and Prepare Cheesecake Pan: Preheat your oven to 325°F (165°C) and line the bottom of an 8-inch round springform pan with parchment paper to prevent sticking.
  2. Mix Cheesecake Base: In a large bowl, use an electric mixer to beat together 24 oz cream cheese and ¾ cup sugar until the mixture is smooth, creamy, and lump-free. Scrape down the sides and bottom of the bowl as needed.
  3. Add Sour Cream and Vanilla: Stir in ½ cup full-fat sour cream and 1 teaspoon vanilla extract on low speed until fully combined.
  4. Incorporate Eggs: With the mixer still on low speed, add 3 large eggs one at a time, mixing until just combined after each addition to avoid over-beating and prevent cracks.
  5. Bake Cheesecake: Pour the cheesecake batter into the prepared pan and bake at 325°F (165°C) for 35 minutes. The center should be slightly jiggly and edges lightly golden or beginning to crack.
  6. Cool Cheesecake: Let the cheesecake cool for 10 minutes, then carefully run a knife around the edges to loosen it from the pan. Allow to cool until not warm, then cover with foil and refrigerate for at least 4 hours or overnight, keeping it in the springform pan ring until assembly.
  7. Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and optionally line each bottom with parchment paper.
  8. Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups flour, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg until well combined.
  9. Add Wet Ingredients: Stir in 1 cup vegetable oil and ½ cup melted butter until the batter is thick and no flour spots remain.
  10. Incorporate Eggs and Add-ins: Add 4 eggs one at a time, stirring after each. Then mix in 1 tablespoon vanilla extract, 3 cups grated carrots, and 1 cup chopped nuts if using.
  11. Bake Carrot Cake Layers: Divide the batter evenly between the prepared pans. Bake at 350°F (175°C) for 40 minutes or until a toothpick comes out with a few moist crumbs or clean. Let cool in pans for 10-15 minutes, loosen edges with a knife, then invert onto cooling racks to cool completely.
  12. Make Frosting: Beat together 8 oz cream cheese and ½ cup butter in a large bowl until creamy and smooth. Add ¼ teaspoon salt and 1 teaspoon vanilla extract and mix well. Gradually add 3 cups powdered sugar on low speed until combined, then add 1 tablespoon heavy cream, increase speed to high and beat for 15-30 seconds until light and fluffy.
  13. Assemble Cake: Level cake layers if needed. Remove the springform collar from the cheesecake. Place one carrot cake layer on a serving plate, spread a layer of frosting, carefully invert the chilled cheesecake onto this layer, add another frosting layer, then top with the remaining carrot cake layer.
  14. Frost Entire Cake: Spread frosting evenly over the top and sides of the assembled cake for a smooth finish.
  15. Serve and Store: Slice and serve immediately, or cover and refrigerate for up to 5 days to keep fresh.

Notes

  • The cheesecake must be fully chilled (preferably overnight) before assembly to ensure it holds its shape and does not melt during frosting.
  • Use brick-style cream cheese for the best texture; avoid spreadable cream cheese in tubs.
  • Room temperature eggs help create a smooth batter and prevent cracking.
  • Lining cake pans with parchment adds extra assurance against sticking.
  • Optional nuts add a nice texture contrast but can be omitted for nut-free preferences.
  • If desired, level the cake layers with a serrated knife for even stacking.
  • This cake can be made a day in advance and stored refrigerated.

Keywords: Carrot Cake Cheesecake, Carrot Cake, Cheesecake, Layer Cake, Cream Cheese Frosting, Dessert Recipe

Find it online: https://busyrecipe.com/carrot-cake-cheesecake-recipe/