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Carrot Cake Cheesecake

Carrot Cake Cheesecake is a brilliant combination of a luscious, creamy cheesecake layer baked right on top of moist delicious carrot cake. Genius!

Carrot Cake Cheesecake photo of a single slice on a white plate

Carrot Cake Cheesecake. 2 desserts in 1!

Inspired by The Cheesecake Factory version of this fabulous dessert. Although I admit I’ve never had before.

But as a lover of cheesecake and carrot cake, I was seriously intrigued by the idea. I couldn’t wait to try a version.

Carrot Cake Cheesecake photo of entire finished cheesecake on a white cake platter

Carrot Cake Cheesecake. 2 desserts in 1!

For this decadent dessert I adapted using my own favourite carrot cake and cheesecake recipes. It turned out great the first time and those who tried it this past weekend raved about it.

Carrot Cake Cheesecake photoof a single slice with title text added for Pinterest

When you think about it, we always have cream cheese frosting on carrot cake, so the combination of cheesecake and carrot cake is a natural. If you like carrot cake and LOVE cheesecake, meet you new best friend!

If you liked this recipe you may also want to try this Chocolate Hummingbird Cheesecake:

Chocolate Hummingbird Cheesecake

Chocolate Hummingbird Cheesecake

Like this Carrot Cake Cheesecake recipe?

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Carrot Cake Cheesecake photo of uncut cake on with title text added for Pinterest

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Originally published October 2008. Updated February 2020.

Carrot Cake Cheesecake photo of a single slice on a white plate
Yield: 12 -16

Carrot Cake Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Carrot Cake Cheesecake is a brilliant combination of a luscious, creamy cheesecake layer baked right on top of moist delicious carrot cake. Absolute genius!

Ingredients

For the Carrot Cake Layer

  • 1 2/3 cups flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 2 eggs lightly beaten
  • 1 cups grated carrots
  • 1 cup well drained crushed pineapple
  • 1/3 cup chopped pecans, optional

For the cheesecake layer

  • 2 eight ounce packages of cream cheese
  • 2/3 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/3 cup whipping cream

Instructions

  1. To prepare the carrot cake layer
  2. Preheat oven to 325 degrees F. Grease and flour the bottom of a 10 inch spring form pan. Do NOT grease the sides. Line the bottom with parchment paper.
  3. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
  5. Stir in the grated carrots, pineapple and nuts.
  6. Fold in the dry ingredients by hand.
  7. Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
  8. Pour evenly into prepared spring form pan.

For the cheesecake layer

  1. Cream together the cream cheese and sugar. Add the eggs, one at a time beating well after each addition. Blend in in the vanilla extract and whipping cream.
  2. Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
  3. Bake at 325 degrees F for 1/2 hour and then reduce the heat to 300 and bake for an additional 45 minutes. When the cheesecake begins to turn brown at the edges is a good time to take it out of the oven. Cool on a wire rack for 15 minutes before running a sharp knife all the way around the inside edge of the cake. Leave on the wire rack until completely cooled, then refrigerate, remove from pan and garnish with whipped cream and if desired, candied carrot sticks.
  4. To make candied carrot sticks, cut a large peeled carrot into 2 inch sticks about a 1/4 of an inch thick. Simmer in 1/2 cup water and 1/2 cup sugar until the carrots are cooked and the sugar solution is syrupy. Cool completely before using as a garnish.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 373Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 14gCholesterol 81mgSodium 262mgCarbohydrates 36gFiber 1gSugar 25gProtein 5g
 
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Robin

Thursday 6th of February 2020

How would you adjust the cooking time If making in cupcake tins? Also, I’d like to omit the pineapple, what other adjustments would I need to make to make that work?

Barry C. Parsons

Monday 10th of February 2020

Never done that but try 15 minutes and let the toothpick test be your guide.

Helen

Thursday 6th of February 2020

Love your recipes but cannot stand the ad down the left side of the page, covering the content. ( symbols for Pinterest, Facebook, Yummly, Twitter, etc.) Can’t you do something about that? It’s annoying trying to read your comments and the words are partially covered.. Even now, when I am to print my name, the box is half covered.

Barry C. Parsons

Monday 10th of February 2020

The issue is likely your screen resolution. Turn it higher.

Herb

Monday 7th of May 2018

How long can i store this in my fridge? And what should i store it in? Can it be frozen?

Barry C. Parsons

Thursday 17th of May 2018

Several days at least. I've never frozen one but I would try. Airtight containers always.

Madeline

Saturday 31st of March 2018

What if my pan is 9”. How do I adjust the baking times?

Barry C. Parsons

Thursday 5th of April 2018

A 9 inch pan is not large enough.

Renata

Wednesday 14th of March 2018

This cake is fabulous but my cheesecake fell can you give me hints on how to avoid this happening again. Plan on making it again very soon.

Jackie

Sunday 11th of October 2020

I just sliced mine to serve after letting it sit for 24 hrs in the refrigerator. The centre was not cooked so disappointing. My first flop with cheesecakes.

Barry C. Parsons

Tuesday 20th of March 2018

I'd add more baking time for your oven.

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