Carrot Cake Cheesecake

5 from 1 vote

This carrot cake cheesecake combines a fluffy spiced carrot cake with a rich, creamy cheesecake layer, finished with smooth cream cheese frosting for a beautiful bakery-style dessert.

Prep Time30

Cook Time1 15

Chill Time4

Servings: slices

Author: Bea & Marco

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

Get Recipe Ingredients

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.

Nutrition