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–+ servings
A thick slice of homemade carrot cake cheesecake on a white plate, with two moist carrot cake layers filled with shreds of carrot, a creamy cheesecake center, and topped with swirls of cream cheese frosting and caramelized carrot garnish.

Carrot Cake Cheesecake

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A showstopping dessert that layers moist, spiced Carrot Cake Cheesecake with creamy cheesecake and finishes with a tangy cream cheese frosting. Born from a family tradition and perfected with love, this is the ultimate treat for special
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
4 hours 5 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Carrot Cake Layer:
  • 1 ½ cups All-purpose flour - or gluten-free blend
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Ground ginger
  • ⅛ teaspoon Ground cardamom - Optional but recommended
  • ½ cup Vegetable oil - or avocado or coconut oil
  • ½ cup Granulated sugar
  • ½ cup Brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 ¼ cups Freshly grated carrots - half fine ,half coarse
  • ½ cup Crushed pineapple - drained well
  • ⅓ cup Chopped walnuts - or pecans
  • ⅓ cup Unsweetened coconut flakes - optional
Cheesecake Layer:
  • 16 oz Cream cheese - full-fat ,room temp
  • ½ cup Granulated sugar
  • ½ cup Sour cream - or Greek yogurt
  • 1 teaspoon Vanilla extract
  • 2 Large eggs
  • ¼ teaspoon Salt
  • 1 tablespoon Cornstarch - For stability
Cream Cheese Frosting:
  • 8 oz Cream cheese - room temp
  • ¼ cup Unsalted butter - room temp
  • 1 ½ cups Powdered sugar -sifted
  • 1 teaspoon Vanilla extract
  • pinch Salt
  • 2–3 tbsp Heavy cream - as needed for texture

Equipment

  • 1 9-inch springform pan (Essential for even layers and easy release)
  • 1 Stand or Hand Mixer (For smooth cheesecake and frosting)
  • 2-3 Large mixing bowls (For mixing each layer)
  • 1 Measuring cups & spoons (Accuracy is key)
  • 1 set Rubber spatulas (For folding and scraping bowls)
  • 1-2 Parchment paper (To line base of pan)
  • 1sheet Heavy-Duty Foil (For wrapping springform for water bath)
  • 1 Large roasting pan (To create water bath)
  • 1 Cooling rack (For gradual cooling)
  • 1 Offset spatula (For smooth frosting application)

Method
 

  1. Preheat oven to 350°F. Grease and line springform pan.
  2. Mix dry ingredients thoroughly.
  3. Beat oils and sugars until combined.
  4. Add eggs and vanilla.
  5. Fold in carrots, pineapple, nuts, and coconut.
  6. Pour into prepared pan. Partial bake for 20–25 minutes.
  7. cream cheese until smooth.
  8. Gradually add sugar, sour cream, vanilla, eggs, and cornstarch.
  9. Pour over partially baked carrot cake.
  10. Create foil water bath.
  11. Lower oven to 325°F. Bake 45–55 minutes until center jiggles.
  12. Turn off oven, leave door ajar, cool 1 hour in oven.
  13. Refrigerate 4+ hours.
  14. Beat cream cheese and butter, add powdered sugar, vanilla, and cream.
  15. Frost top and sides if desired. Garnish with nuts or curls.
  16. Slice with warm, clean knife and serve.

Nutrition

Serving: 150gCalories: 475kcalCarbohydrates: 42gProtein: 6gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 105mgSodium: 300mgPotassium: 220mgFiber: 2gSugar: 31gVitamin A: 3500IUVitamin C: 2mgCalcium: 100mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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