Carrot Cake Cheesecake


Two of my favorite cakes come together to make the ultimate spring dessert, this decadent carrot cake cheesecake. If you like carrot cake or cheesecake, you have to try this one! It’s an elegant dessert that is certain to impress. It would be perfect to make for Easter or an upcoming birthday. Really, who wouldn’t love this?

Carrot Cake Cheesecake | Cooking Classy

The ingredients and directions do look rather lengthy, but this is easier to make than the recipe makes it appear. Besides, even if it took hours to make, it’s worth it, this is carrot cake cheesecake! The hard part of this is the wait. Yes, cheesecake requires that long cooling and refrigeration period but the patience pays off once you get to sink your fork into a piece of this utterly divine cheesecake, through each of those irresistible layers, and you get to slowly savor each and every bite… Enjoy!

Carrot Cake Cheesecake | Cooking Classy

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Carrot Cake Cheesecake

4.72 from 25 votes

A show stopping dessert that's much easier to make than you'd think! Two of the greatest desserts collide to make one unforgettable cake.

Servings: 10
Prep Time 35 minutes
Cook Time 1 hour
Total Time 8 hours 35 minutes


Cheesecake Mixture

  • 2 (8 oz) pkg cream cheese, softened well (but not melted)
  • 2/3 cup granulated sugar
  • 1 1/2 tsp all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

Carrot Cake

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cups finely grated carrots


  • 2 oz cream cheese , softened
  • 1 Tbsp butter , softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup + 2 Tbsp sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans (optional)


  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
  2. For the cheesecake mixture:
  3. In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
  4. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.
  5. To assemble cheesecake:
  6. Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
  7. For the topping:
  8. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.
  9. Recipe Source: adapted from Mel's Kitchen Cafe and Relish
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, cheesecake
Author: Jaclyn


  • Cristina: Just popped this baby in the oven. While it was a bit laborious, it’s Easter so it’s worth it! I am super excited to see how it comes out and tastes. I substituted crushed pineapple for applesauce and added a little shredded coconut. April 20, 2019 at 3:05pm Reply

  • Jen: I think Donna is talking about the cream cheese icing. The recipe says to put the cake in the freezer for 20-30min after putting the cream cheese icing on. I would also like to know if this step is necessary, if I can an just put it in the refrigerator, as I don’t have much room in my freezer either. Thanks! April 20, 2019 at 12:41pm Reply

    • Jaclyn: No you can skip the freezing topping step :). April 20, 2019 at 1:35pm Reply

  • Donna: This was a bit of a pain to make and it’s in the fridge now overnight. Question – do you have to put it in the freezer after you ice it? Space is an issue so thought I’d check.. And I can’t wait to taste it – i’m thinking it tastes better than it looks :-) April 19, 2019 at 8:57pm Reply

    • Jaclyn: Sorry what do you mean “ice it”? This is supposed to be refrigerated not frozen, maybe you are referring to another recipe or maybe I’m just confused :). April 19, 2019 at 10:34pm Reply

      • Sandra: I think she means after you frost it…Inam wondering the same thing about if the freezer is necessary. April 20, 2019 at 12:51pm Reply

        • Jaclyn: Sorry I was confused by the question at at first, no you don’t need to freeze after adding the topping. It just helps set it a little better if you’d like. April 20, 2019 at 1:34pm Reply

  • Ashley: I was wondering if this would still be good wrapped up in saran wrap For 2 days in the fridge? Planned on making Friday and eating it Sunday April 18, 2019 at 11:29am Reply

    • Jaclyn: Yes it should hold up well for a couple of days. April 18, 2019 at 12:43pm Reply

  • Julia Stearns @ Healthirony: I’m ashamed to say that I’ve never had carrot cake cheesecake! This recipe looks great though so hopefully that will change! Thanks for posting it! March 25, 2019 at 6:16am Reply

  • Dan: Made this for my mom’s birthday, turned out fantastic. I added 1/2 cup each of shredded coconut and walnuts to the carrot cake portion. Thanks for the recipe! March 11, 2019 at 9:13am Reply

  • Jennifer Ann Stevens: This is not a 5 star it is more like a 10 star
    FANTASTIC. Everyone thought i was a super baker Thank you December 27, 2018 at 3:26am Reply

  • Karen: I’ve made this recipe and I substitute crushed pineapple instead of applesauce. This recipe is awesome and everyone loves it. December 23, 2018 at 2:35pm Reply

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