Carrot Cake Cheesecake

Published March 27, 2014. Updated March 13, 2024

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Carrot Cake Cheesecake is the elegant upgrade to your grandma’s carrot cake! Perfectly spiced carrot cake flavors are balanced with the amazing creaminess of cheesecake, all swirled together and topped with delicious sweet frosting and crunchy nuts. Try this for Easter dessert!

Two of my favorite cakes come together to make the ultimate spring dessert. 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

Carrot Cake Cheesecake

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…

You can adjust this recipe for your own preference—especially nuts. If you need to be sensitive of allergies, or you just don’t love nuts, it’s easy to leave those out. You can opt for crushed graham crackers or Biscoff cookies to still get that delicious crunch texture!


Carrot Cake Cheesecake | Cooking Classy

More Easter Desserts to Try

Easter is such a fantastic time to celebrate with friends and family. The nicer weather, grass turning green, and blossoming trees… I love it! Spring foods include eggs, ham, and carrots, of course. But Easter always makes me think of pretty and sweet desserts. Here are some great spring recipes I’ve created that you might like to try this season:

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.79 from 65 votes

Carrot Cake Cheesecake

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
Prep45 minutes
Cook1 hour
Ready in: 1 hour 45 minutes


Cheesecake Mixture

Carrot Cake



  • Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.

For the cheesecake mixture:

  • 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.

For the carrot cake mixture:

  • 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.

To assemble cheesecake:

  • 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.

For the topping:

  • 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. Remove springform pan ring then cut into slices. Store in refrigerator in an airtight container.


Recipe adapted from Mel's Kitchen Cafe and Relish
Nutrition Facts
Carrot Cake Cheesecake
Amount Per Serving
Calories 644 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 134mg45%
Sodium 350mg15%
Potassium 254mg7%
Carbohydrates 67g22%
Fiber 2g8%
Sugar 52g58%
Protein 8g16%
Vitamin A 3784IU76%
Vitamin C 1mg1%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Tami

    Has anyone had the carrot cake come up to the top?..ugh I thought I followed it to the T….Help

  • Eleanor Miller

    I made this cake for my son’s birthday in December and we all loved it. If has been requested for me to make it again for Easter.

  • Marsha G

    I haven’t tried this recipe yet – it looks and sounds scrumptious! Are you able to use a water bath when baking this?

    • Jaclyn

      Jaclyn Bell

      I don’t recommend it as the cake portion won’t turn out right.

  • Gina

    I made this yesterday morning. And it turned out so yummy. The cake came out moist and cheesecake was perfect.. I also added some crushed pineapple with it. I did not make the topping for this recipe but made caramel sauce and sprinkled roasted candied walnuts instead. I mixed the walnuts with brown sugar and some butter and cinnamon and put in the oven for 5 min stirring it every 20 min. Let it cooled.

  • Janessa

    This was my first time doing cheesecake though I make all kinds of cakes, bread etc from scratch. This turned out perfectly, even though I substituted the cream cheese and sour cream for dairy free. I wasn’t sure how well that would work but it was perfect. This is going in my cheesecake assortment for Easter.

  • Neha

    I bake a lot and I was excited to try out this recipe but honestly, it was just okay. I think the long cooking time led my cake to end up super dry. The cheesecake itself was also nothing special, there’s much better cheesecake recipes out there that could’ve been used to elevate this recipe. I’d recommend skipping this one

  • Kalyn R.

    Awful. I think this had a lot of potential, but it just doesn’t cook evenly. You have to cook it way longer than the directions say to in order to cook the cake part, but in the meantime, the cheesecake part gets way overdone. This was going to be our thanksgiving dessert this year and it’s going straight in the trash.