Carrot Cake Cheesecake

Carrot Cake Cheesecake

It doesn’t get much better than this for mash-ups. There isn’t a greater Easter dessert than this one, which consists of rich, creamy cheesecake on top and classic carrot cake on the bottom. Not to mention, the cream cheese frosting is the tastiest part of a carrot cake! Some of the carrot cake batter is poured into the centre of the cheesecake to give it a swirly appearance. It’s a rich dessert that is everything we love about spring—make it for special occasions, birthdays, and everything in between.

To complete this two-in-one dessert, we top our cheesecake with chopped pecans. If you’re more of a walnut fan, those would work perfectly here as well.



  1. 1 1/2 cups all-purpose flour; cooking spray
  2. 1 c. sugar, granulated
  3. One teaspoon of cinnamon
  4. One teaspoon of kosher salt
  5. One teaspoon of baking soda
  6. Canola oil, 3/4 cup
  7. two big, beaten eggs
  8. 1 and a half cups shredded carrots (one large)
  9. half a cup of raisins
  10. Half a cup chopped walnuts or pecans

Regarding the cheesecake

  1. 2 (8-oz.) packages cream cheese, softened
  2. 3/4 cup of sugar, granulated
  3. 1/4 tsp. kosher salt
  4. 1 1/2 tbsp. all-purpose flour
  5. 1/2 tbsp. pure vanilla extract
  6. 2 large eggs
  7. 1/2 c. sour cream


  1. 1 c. powdered sugar
  2. 4 tbsp. butter, softened
  3. 4 oz. cream cheese, softened
  4. 1/2 tsp. pure vanilla extract
  5. Chopped pecans or walnuts, for garnish


Step 1:

Grease a 9-inch springform pan and preheat the oven to 350°.
Step 2

To make the carrot cake mixture, put the flour, sugar, baking soda, cinnamon, and salt in a big bowl. Add oil, stir, and then beat in eggs until well blended. Mix in the nuts, raisins, and carrots after adding them.
Step 3:

Prepare the cheesecake mixture. Beat the cream cheese and sugar together in a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until smooth. Add flour and salt, and stir.
Step 4:

Add the sour cream and mix in the eggs and vanilla, beating for one minute after each addition.

Step 5:

Put the cheesecake together: Use a spatula to smooth the surface of the two-thirds filled pan of carrot cake mixture. Spoon about a third of the cheesecake mixture on top, and then cover with the remaining carrot cake mixture. Add the remaining cheesecake mixture on top, then use a spatula to level it out.
Step 6:

Bake until center is only slightly jiggly, 1 hour.
Step 7
Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
Step 8
When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.

Step Nine
Before serving, cool the cheesecake for ten minutes after frosting it and adding pecans or walnuts as a garnish.

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