If you love both carrot cake and cheesecake, this carrot cake cheesecake recipe gives you the best of both in one dessert. You get a fluffy spiced carrot cake layer and a rich creamy cheesecake layer that bake beautifully together.
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Jump to:
- Why this carrot cake cheesecake recipe works
- Ingredients you'll need
- Substitutions and variations
- Watch the video recipe
- Step-by-step instructions
- Common carrot cake cheesecake mistakes (and how to avoid them)
- Serve and storage guide
- Frequently asked questions
- More cheesecake recipes you'll love
- 📖 Recipe
- 💬 Comments
We tested this carrot cake cheesecake three times in our small motorhome kitchen, experimenting with the baking temperature, the ratio between the carrot cake and cheesecake layers, and even how to layer the batters so both parts bake properly.
We wanted the carrot cake to stay soft and fluffy, so we used our Best Carrot Cake recipe, which already delivers the perfect texture and spice balance.
For the cheesecake layer, we used our New York Cheesecake recipe and reduced the moisture slightly so it stays creamy and doesn't crack during the hotter carrot cake bake.
Once we nailed the texture and the look of the layers, we shared slices with our neighbors at the campsite. Safe to say the cake disappeared quickly.
Why this carrot cake cheesecake recipe works
It can be tricky because the two layers usually bake at different speeds and temperatures. This one is designed so both layers bake beautifully together!
The carrot cake turns soft and fluffy: The cake layer gets enough heat to bake properly, giving you that tender crumb and warm spice flavor you expect from a great carrot cake.
The cheesecake stays rich and creamy: The filling is balanced so it bakes smoothly alongside the carrot cake while still keeping that classic creamy texture.
The layers bake perfectly together: The carrot cake sits around the edges while the cheesecake rests more toward the center, helping both layers cook evenly. The carrot cake stays fluffy, the cheesecake stays creamy, and the textures balance beautifully.
If we managed to bake this successfully in our small motorhome oven, you can absolutely make it in your kitchen too!
Ingredients you'll need
This carrot cake cheesecake is made with two simple batters and a quick topping.
Key ingredients notes:
Cheesecake layer
Cream cheese: Full-fat, Philadelphia brand works the best. It gives the cheesecake its smooth, velvety texture and classic richness.
Eggs: Help the cheesecake set into a creamy, custardy center.
Carrot cake layer
Granulated sugar and brown sugar: Sweeten the cake while adding a hint of caramel flavor.
Freshly grated carrots: The star ingredient that gives carrot cake its texture and sweetness.
Cubed apple: Our little trick for extra moisture and natural sweetness.
Walnuts: Add a pleasant crunch and nutty flavor that pairs beautifully with the warm spices in carrot cake.
Ground cinnamon, ginger, and nutmeg: Bring warm spice flavor that makes carrot cake so comforting.
Cream cheese frosting
Butter: Adds richness and helps the frosting whip smoothly.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
This recipe is flexible, so you can easily swap a few ingredients or try simple variations.
Pineapple option: Finely chopped canned pineapple can replace the apple. Drain it well and gently pat it dry so it doesn't add too much moisture to the batter. If you enjoy that flavor combination, you might also like our Carrot Cake With Pineapple and Pecans.
Nut swap: Pecans work beautifully instead of walnuts, or you can leave the nuts out completely if you prefer a nut-free version.
Raisins addition: Enjoy a more traditional carrot cake? Fold a handful of raisins into the carrot batter.
Pan size flexibility: This recipe is written for a 9-inch springform pan, which works best for easy release and beautiful height. Halve the recipe for a 7-inch springform pan or double it for a 12½-13-inch springform pan so the cake keeps similar thickness and bakes evenly.
Watch the video recipe
Want to see exactly how the layers come together? Watch the video below where we make this delicious carrot cake cheesecake step by step.
Step-by-step instructions
Follow these simple steps to make this carrot cake cheesecake. The photos will help you see how the layers come together.
Make cheesecake batter
Mix cheesecake base
Beat the cream cheese briefly with a handheld mixer until smooth, then add the sugar, flour, vanilla, and salt, and mix just until combined.
Add eggs
Lightly beat the eggs in a separate bowl, then pour them into the batter and gently fold to combine.
Make carrot cake batter
Mix wet ingredients
In a bowl, whisk the oil, eggs, both sugars, and vanilla until smooth.
Add dry ingredients
In another bowl, mix dry ingredients. Add them to the wet mixture and whisk just until the flour disappears.
Add the mix-ins
Fold in the carrots, apple, and walnuts.
Assemble
First layer - carrot cake
Add about 2 cups of carrot batter to the center. Spread gently so it reaches close to the edges without making the layer too thin.
Second layer - cheesecake
Pour about two-thirds of the cheesecake batter into the center. Do not spread to the edges; let it settle naturally.
Third layer - carrot cake
Add the remaining carrot batter to the center of the cheesecake.
Fourth layer - cheesecake
Pour the remaining cheesecake batter into the center over the carrot cake. Do not swirl. Tap the pan firmly three times, then give it one gentle circular shake to level the surface.
Bake and chill
Bake until fully cooked
Bake at 340°F (170°C) for 55-65 minutes, until the carrot cake is fully cooked.
Turn off the oven, open the door slightly, and let the cake rest inside 20 minutes. Remove, cool completely, then refrigerate at least 4 hours or overnight.
Make cream cheese frosting
Mix the frosting
Beat butter and cream cheese until smooth. Add powdered sugar and beat until fluffy. Mix in lemon juice.
Frost the cake
Spread frosting over the chilled cake and sprinkle with chopped toasted walnuts.
Common carrot cake cheesecake mistakes (and how to avoid them)
It may seem tricky at first, but a few small details make all the difference. Avoiding these common mistakes will help your layers bake evenly and give you a perfect result every time!
- Swirling the batters: It might be tempting to swirl the carrot cake and cheesecake together, but this blends the layers and affects how the cake bakes. Pour each layer into the center and let it spread naturally instead.
- Dolloping the batters: Spoonfuls of carrot cake and cheesecake batter may seem easier, but thick dollops don't bake evenly, and the layers won't form properly. Pour the batters in layers instead.
- Letting the cheesecake reach the pan edges: Cheesecake touching the pan wall bakes faster than the carrot cake and can leave big, airy holes near the edges. Keep it mostly in the center so the carrot cake protects it.
- Overmixing the carrot cake batter: Mixing too much develops gluten and makes the cake dense instead of soft and fluffy. Mix the batter gently and stop as soon as the flour disappears.
- Adding too much moisture to the carrot cake batter:
Carrots release moisture while baking. If the batter contains too many wet ingredients, the cake can turn dense or slightly soggy. Measure carefully and avoid adding extra liquid mix-ins. - Judging doneness from the cheesecake: The cheesecake will still jiggle slightly when the cake is ready. What matters is the carrot cake layer. The cake is done when a toothpick inserted into the carrot portion near the center comes out clean.
- Cutting the cheesecake before it fully chills: Carrot cake cheesecake needs time to set after baking. If sliced too soon, the cheesecake layer may seem soft or slightly wet. Chill the cake for at least 4 hours, or overnight, before cutting.
Serve and storage guide
This carrot cheesecake slices beautifully once fully chilled. Here's how to serve, store, and freeze so it stays fresh and delicious!
Serve
- For the cleanest slices, cut the cake while it's fully chilled. Use a sharp knife and wipe the blade between cuts so the layers stay neat.
- For the best texture, let each slice sit at room temperature for about 15-20 minutes before serving.
- If you enjoy desserts like this, you can explore more ideas in our Cheesecake Recipes collection.
Store
- Store the cake covered in the refrigerator for up to 4 days.
- The flavor often becomes even better the next day as the carrot cake and cheesecake layers settle together.
Freezer
- This carrot cheesecake freezes well. Wrap individual slices tightly and freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Frequently asked questions
This recipe is designed to bake without cracking thanks to the reduced-moisture cheesecake layer and gentle cooling. If cracks appear, they're usually caused by overmixing or sudden temperature changes. The frosting easily covers small cracks.
Yes. In fact, it tastes even better the next day after chilling overnight! The flavors settle, and the layers slice more cleanly.
A 9-inch springform pan works best. The removable sides make it easy to release the cake without damaging the layers.
The idea is similar, with carrot cake and cheesecake baked together. After testing this recipe several times, we can honestly say we think our version is even better! The carrot cake stays soft and fluffy, the cheesecake stays creamy, and the layers bake beautifully.
If you love desserts that combine two classics, this recipe truly delivers. You get the warm spices and soft crumb of carrot cake together with a creamy cheesecake layer and beautiful bakery-style slices.
This went through several rounds of testing in our small motorhome kitchen as we adjusted the ratios, layering, and baking method so both layers bake perfectly together. If we can do it there, you can absolutely do it at home too!
If you try this carrot cheesecake, we'd love to hear what you think. And if you're in the mood for another easy cheesecake dessert, you might also enjoy our No-Bake Lemon Cheesecake.
More cheesecake recipes you'll love
Did you try this Carrot Cake Cheesecake?
We'd love to hear how it turned out! Leave a ★★★★★ rating and tell us in the comments how your layers looked. And if you share it on Instagram, tag us so we can admire your masterpiece!
Thank you! - Bea and Marco
📖 Recipe
Carrot Cake Cheesecake
Video
Equipment
Ingredients
Cheesecake batter
- 16 oz (450 g) full-fat cream cheese room temperature
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (8 g) all-purpose flour
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
Carrot cake batter
- Dry ingredients
- 1¼ cup (160 g) all-purpose flour
- ⅓ cup (40 g) desiccated coconut
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Wet ingredients
- ¾ cup (190 ml) neutral oil
- ½ cup (100 g) granulated sugar
- ⅓ cup (65 g) brown sugar
- 3 large eggs room temperature
- 1½ teaspoon vanilla extract
- 1½ cup (150 g) finely shredded carrot
- 1 (150 g) medium apple finely diced
- ⅓ cup (40 g) chopped walnuts
Cream cheese frosting
- ¼ cup (60 g) unsalted butter room temperature
- 8 oz (225 g) full-fat cream cheese room temperature
- ½ cup (60 g) powdered sugar sifted
- 1 tablespoon lemon juice
Instructions
Cheesecake batter
- 👉 Tip: use low speed and mix briefly. We don't want to incorporate air to avoid cracks later.
- In a large bowl, beat the cream cheese on for 30 seconds until completely smooth and creamy. Scrape the bowl once or twice so no lumps remain.16 oz full-fat cream cheese
- Add the sugar, flour, and vanilla. Beat briefly until everything looks smooth and glossy.¾ cup granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoon vanilla extract
- In another bowl, whisk the eggs gently just until blended.👉 Cue: no bubbles, no froth; you don't want air in the eggs.3 large eggs
- Pour the eggs into the cream cheese mixture. Fold slowly with a spatula until just combined. Scrape the bowl and stop mixing as soon as the batter looks smooth again. Set aside.
Carrot cake batter
- Line the base of a 9-inch (23 cm) springform pan with parchment paper, then lock it into place. Preheat the oven to 340°F (170°C), no fan. Place the rack to lower ⅔.
- In a large bowl mix together the dry ingredients until evenly combined with a spoon.1¼ cup all-purpose flour, ⅓ cup desiccated coconut, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger
- In another large bowl, whisk the wet ingredients with a hand whisk until the mixture looks smooth and slightly thickened.¾ cup neutral oil, ½ cup granulated sugar, ⅓ cup brown sugar, 3 large eggs, 1½ teaspoon vanilla extract
- Add the dry ingredients to the wet. Mix gently until just combined.👉 Cue: stop mixing as soon as you no longer see dry flour; the batter should look thick and slightly textured.
- Fold in shredded carrots, diced apple, and chopped walnuts with a spatula until evenly distributed. Do not overmix the batter. The finished batter should look thick, moist, and slightly rustic, not smooth like cake batter.👉 Tip: overmixing can make the carrot cake dense instead of fluffy.1½ cup finely shredded carrot, 1 medium apple, ⅓ cup chopped walnuts
Assemble
- Pour about 2 cups of the carrot cake batter into the center of the prepared pan. Spread it gently if needed so it reaches towards the sides.👉 Cue: the carrot cake bater should cover the bottom and reach the pan edges, this layer protects the cheesecake from direct heat.
- Pour about ⅔ of the cheesecake batter into the center of the carrot cake layer.👉 Cue: keep the cheesecake batter away from the pan walls, it should stay mostly in the middle.
- Pour the remaining carrot cake batter on top, again placing it in the center.
- Pour the remaining cheesecake batter over the center of the cake. Do not swirl.👉 Cue: the cheesecake layer should stay mostly in the middle of the cake, not touching the sides of the pan.
- Gently tap the pan on the counter one or twice to level the batter. The surface does not to be perfectly flat, but the batter should settle slightly with no large air pockets.
Bake and chill
- Bake for about 65-75 minutes, until the carrot cake portion is fully cooked.👉 Cue: insert a skewer into a carrot cake area near the center; it should come out clean. the center of the cake should jiggle slightly as one mass, not ripple like liquid.
- Turn off the oven and leave the door slightly open. Let the cake rest inside the oven for about 20 minutes.👉 Tip: this slow cooling helps the cheesecake set gently and reduces the chance of cracks.
- Remove the cake from the oven and let it cool completely at room temperature. Refrigerate the cake for at least 4 hours or preferably overnight before frosting.
Cream cheese frosting
- Once the cake is fully chilled, remove it from the pan and transfer it to a serving plate. Let the cake sit at room temperature for about 30 minutes before frosting and serving.👉 Tip: this allows the carrot cake to becomes tender and fluffy, while the cheesecake soften slightly for the best texture.
- In a large bowl, beat the butter on medium-high speed for about 5 minutes until it becomes pale and fluffy.¼ cup unsalted butter
- Add cream cheese and mix until everything comes together. Add powdered sugar, lemon juice, and mix for one other two minutes until smooth.8 oz full-fat cream cheese, ½ cup powdered sugar, 1 tablespoon lemon juice
- If needed, mix in 1-2 tablespoon milk until the texture is easier to spread.👉 Cue: the frosting should be smooth and spreadable but still hold its shape.
- Spread the frosting evenly over the top. Sprinkle chopped walnuts. Slice and serve.
Notes
- Carrot cake doneness matters most: Because this recipe combines carrot cake and cheesecake, the cake layer must be fully baked. Insert a skewer into a carrot cake area near the center to check doneness.
- Don't worry if the cake domes: The carrot cake rises first during baking, so the cake may dome in the oven. This is normal and the cake will settle evenly as it rests.
Cherylyn Gibbins says
can i use gluten free flour?
I would like to make a large Birthday cake for my mother for her 90th birthday for 20 people. she is gluten free. any ideas???
Bea & Marco says
Hi Cheryllyn, you can try using a good 1:1 gluten-free all-purpose flour blend rather than a single gluten-free flour. We haven’t tested this recipe that way though, so we can’t promise the texture will be exactly the same. Since it’s for such a special occasion, we’d really suggest doing a small test run first if possible.
For 20 people, we think making two cakes would be much easier and more reliable than trying to make one very large one. Hope it helps, and wishing her a wonderful 90th birthday! 😊
Bea & Marco says
We tested this carrot cake cheesecake several times in our motorhome kitchen before sharing it with our camping neighbors, and it disappeared fast! 😄
If we can make it work in our little motorhome oven, you can definitely make it too. Let us know if you try it, we’d love to hear how it turns out for you!