Carrot Cake Cheesecake
Two favorite classic desserts come together with this easy Carrot Cake Cheesecake! The recipe combines both moist carrot cake and creamy classic cheesecake into one irresistible Easter dessert.
This Carrot Cake Cheesecake is the perfect example of expectation vs. reality – ever hear of the saying?
It’s where you have what you think will happen then you have what actually happens. It’s a pretty popular meme around the internet and I think of it all the time when something unexpected happens.
Like how this Carrot Cake Cheesecake was supposed to be two layers, combining my carrot cake recipe and my classic cheesecake recipe into one dessert.
However, the cheesecake layer sunk into the carrot cake, making it cheesecake with a carrot cake crust. Or a cheesecake-stuffed carrot cake.
Whatever you call it, it combines the delicious flavors of sweet and nutty carrot cake with creamy and luscious cheesecake.
Normally I would scrap it and try again, but really there was nothing actually wrong with my cheesecake cake. Just like life, I had to adapt and roll with what happened.
I like to serve this Carrot Cake Cheesecake for Easter dessert because Easter involves bunnies and bunnies love carrots.
Is that a stretch? Probably, but hey it’s a great excuse to make it. But if you don’t want to make it for Easter, it makes an excellent birthday cake.
What pan do I need for carrot cake cheesecake?
Because cheesecake is delicate to remove from the pan, you’ll need a 9 inch springform pan (affiliate link) so you can remove the sides.
This recipe will not work in a 9 inch round cake pan because it’ll be too hard to remove plus likely won’t be deep enough for both batters.
How many does a carrot cake cheesecake feed?
You can cut this cheesecake into 8-10 slices, which is equivalent to 8-10 servings.
It’s bigger than most of my small batch desserts, but I also originally posted this recipe back in 2013 when I didn’t have a POV.
Rather than rework it for a smaller pan, I kept it as is. You never know when you need a larger dessert for holiday dinners or office parties.
You can still serve it as dessert for your Easter Dinner For Two. You’ll just have a few extra slices to last you all week.
How To Make A Carrot Cake Cheesecake
To make carrot cake cheesecake, first you have to make the carrot cake batter.
Carrot cake batter is easier to make than most because you don’t have to worry about creaming the butter and sugar. You can even make the batter by hand so you can free your mixer for the cheesecake layer.
Beat together the sugar and liquid ingredients together until smooth. Then you gradually add your dry ingredients along with the shredded carrot, pineapple, coconut, raisins, and chopped walnuts.
Once the batter is made, pour it into your springform pan then let it sit while you make the cheesecake batter.
Next, make the cheesecake batter. Beat the cream cheese and sugar until super smooth, scraping down the bowl as needed.
Then beat in the eggs one a time, being careful not to overbeat the batter.
Finally, add the pineapple juice and vanilla for flavor.
Now transfer your cheesecake batter on top of your carrot cake batter. I find it best to drop spoonfuls on top because it’ll sink and not spread too well.
Bake at 350F for 35-40 minutes or until the internal temperature is 150F. The cheesecake may still jiggle a little when shaken but shouldn’t be too loose.
How do you make carrot cake cheesecake moist?
The carrot cake layer stays incredibly moist thanks to the vegetable oil, brown sugar, buttermilk, and pineapple.
The best oil to use in carrot cake is either vegetable or canola, which are both neutral oils.
Can I use butter instead of oil in carrot cake?
Don’t have vegetable oil? Use an equal amount of melted butter. With all of the different flavors going on, the difference of using melted butter is negligible.
Can I substitute milk for the buttermilk?
Buttermilk is used so its acidity can react with the baking soda.
However, if you don’t have any, you can substitute whole milk as long as you add acid to it. Otherwise, the cake won’t rise properly.
Add 1 teaspoon lemon juice or vinegar to 1/4 cup whole milk. Let sit for 5 minutes or until the milk curdles.
Do I need a water bath for carrot cake cheesecake?
No, you don’t need a water bath for carrot cake cheesecake! Because it’s in a 9 inch springform pan, it’ll bake evenly in both the middle and on top.
What frosting goes with carrot cake cheesecake?
Because of the cake element, I opted to cover it with my cream cheese frosting.
After all, nothing beats the classic pairing of carrot cake with cream cheese frosting.
However, you can serve it with a dollop of homemade whipped cream or plain without frosting.
More Carrot Cake Recipes
Looking for more? You may also like these similar recipes:
For more cheesecake recipes, check out my Pecan Pie Cheesecake.
Carrot Cake Cheesecake
Two favorite desserts come together with this easy Carrot Cake Cheesecake! Recipe combines both carrot cake and cheesecake into a tasty Easter dessert.
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1/4 cup buttermilk or whole milk with 1 teaspoon lemon juice or white distilled vinegar added, room temperature
- 2/3 cup grated carrot
- 1/3 cup shredded coconut
- 1/3 cup chopped walnuts
- 1/3 cup raisins, plumped
- 2 tablespoons crushed pineapple, drained (reserve juice for cheesecake filling)
- 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, softened and not cold to the touch (do not sub fat free)
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons pineapple juice (from crushed pineapple)
- 1 teaspoon vanilla
- 1 recipe Small Batch Cream Cheese Frosting (get recipe here)
- Preheat the oven to 350F. Cover the outside of a 9 inch springform pan with foil to prevent batter from leaking then place on a baking sheet.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, clove, and salt.
- In a large mixing bowl by hand with a whisk or an electric mixer, beat together the sugar, oil, egg, and vanilla until pale and creamy, about 1-2 minutes.
- Switch to a rubber spatula and add the flour mixture alternately with the buttermilk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Stir in the carrots, pineapple, coconut, walnuts, and raisins. Pour into the pan and set aside.
- For the cheesecake: In a second large mixing bowl (with paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 2-3 minutes.
- Add the eggs, one at a time, and beat until fluffy and smooth. Beat in the pineapple juice and vanilla.
- Drop spoonfuls of filling on top of the cake layer in an even circle in the middle (the filling will sink, so it will be difficult to spread around). Bake 35-40 minutes or until the internal temperature reaches 150F and the middle is firm when touched (it may still wiggle slightly when shaken). Remove from the oven and cool 1 hour in the pan.
- Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
- Make the cream cheese frosting (get the instructions here) and decorate as desired.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Enjoyed this recipe? Check out my Classic Cheesecake Recipe.
- Making this for Easter? Check out my Easter Dinner For Two menu for dinner and side dish ideas.
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If you had asked me even 16 yrs ago what my life would be like today, I could never have come up with my reality. Just goes to show you.
My spouse loves cheesecake and carrot cake, so this would be right up his alley. Thanks for posting so I’ve got plenty of time to get some cream cheese!
hm… I know how you feel. Cooking is my outlet and I am good in it and if something goes wrong (and it does at times) then I start to doubt myself, but in fact I just had a bad day that’s it. Carla nobody has figured out life, it’s impossible. That is why I always tell myself to not expect anything in life and just flow along and it has worked out for me.
Your cake looks great though and don’t worry about the layer story. I bet I would finish it off in one go and if it is still alive I would come by for a coffee and cake session. (if I may of course!) =)
Wait till you´re ten years older, the gap between the two just gets bigger. And some good surprises come along too. The flavors in this recipe are like the math saying `the orders of the factors do not alter the product´. I think it´s a fantastic recipe Carla! And I even like that no two bites are alike. Thanks for hosting today.
I had a tough time after graduation too. Working three different crappy jobs always feeling under valued, but from this and your facebook posts it sounds like you are on a good path. Finally almost where you want to be.
I can tell you my dad would go crazy about this cheesecake. I’m responsible for about half our Easter menu and I’m really going to see if I can work this in.
Bunnies do love carrots! I lurve this.
I think it is a mighty tasty looking cake no matter if it was what you had intended. I’m sure the same will happen for your life and career. Soon you will be in a place that is the best for you.
Your carrot cake cheese cakes look out of this world! I’ll have a slice and a cup of coffee please
I think that this cheesecake is PERFECT just like it is…sometimes things don’t come out like we expect, but they’re still amazing! Just remember…chocolate chip cookies started out as a “failed” experiment! Can you imagine a world without CC cookies?!?!? Me either.
I remember when I met you over a year ago now. Here’s what I’ll say…I’m amazed at your talent. You’re going places. Also, I’m amazed at this cake.
I laugh out loud, true lol, whenever I look back at my 5 year plan I wrote my freshman year of college. I am so far from that. Your cheesecake looks amazing. If you had never revealed that it didn’t turn out perfect, I would never had guessed. I love the flavors of carrot cake, and I want to live inside cheesecake but that is probably not feasible. Everything seems to just work out in the end. Beautiful dessert! Thank you for hosting this week :)
Life is funny like that; you start down one road and wind up on another. Best thing though is life is not a one way street. Thanks for hosting, Carla. Your cake turned out awesome!
Carla, this sounds like the perfect dessert to me!!! It is beautiful. Thank you so much for hosting today :)
P.S.: I agree with Kirsten – same here; life has a way of figuring itself out. Over twenty years ago
I moved to different place and it was quite lonely at times. At that time I certainly would not have
thought to end up on the west coast with a family.
Enjoy it looks like you are doing great and know that you always have friends to call upon!
Carla this cake looks so good. Combining the cake and cheesecake together is pure genius! I bet it tastes so good – I might just have to make it for Easter next weekend :)
Everything I’ve found on your blog makes me wish I knew you growing up! This cake is waaaay up there on my yummo-meter!
OMG! Carla what a delicious dessert.
What a beautiful post, and thank you sharing your journey with us! And your amazing cheesecake! I’ve learned more than anything in the last 42 years, that sometimes the most beautiful things can come out of things you would have never expected or imagined, as long as you are true to yourself and your passions! ;-)
What a lovely cake. I love carrot cake and this in a cheesecake version sounds amazing! Thank you Carla for hosting this week. I understand about not knowing what to do and at times finding myself trying to reinvent or find myself again. Good luck in your search and I hope you will find something soon that fulfills all your needs.
I think we’re always figuring things out as we go along. Life is tough sometimes, but, like you said, we tend to figure out who we are as a person during those tough times. I have no doubt that you’ll find something you love to do and things will brighten up for you.
This cheesecake looks wonderful, even if it’s only one layer. And, I love the frosting. You are so talented, Carla!
Oh my goodness, I love carrot cake and I love cheesecake. The marriage of the two sounds incredible!
What a beautiful cake!
Best. Cake. EVERRRRR.
Your carrot cake cheesecake looks amazing! Wish I had a slice. Ever had a sparkling wine with cheesecake? It’s a nice pairing because the effervescence offsets the creaminess, and gets your palate ready for the next delicious bite!
Carrot cake AND cheesecake!? Say no more! I’ll be over in a few! :) Just kidding. I can”t even imagine how scrumptious this is! I guess I need to make it to find out! Thank you for sharing! Have a wonderful Easter!
Thank you for sharing your heart, Carla. I can relate in my own way =)
I’m grateful, too, for this fabulous cheesecake on top of carrot cake recipe.
You’ve combined 2 of America’s most popular desserts into one.
Is lovelly!! What a precious cake!!
I understand expectations vs reality. So many of my expectations were what was expected of me: go to college, get a well-paying corporate job, etc. But what do you do when what everyone tells you you should expect turns out not to be what makes you happy? It’s a learning experience all the way. And I can say for sure that every step of reality and expecting has helped shape me into who I am today. And, I think that’s what matters. Not if everything turns out the way you thought it would, but if you are learning along the way and becoming the person you hoped you would become. By the way, the cheesecake looks awesome! I’m having a hard time not running to the kitchen to make this right now!
I am DEFINITELY going to need a big slice of this cheesecake: it sounds like perfection! I am such a sucker for any cake with cream cheese frosting, so a carrot cake cheesecake is a wonderful combo!
Gorgeous, Carla! I love everything about this cake!
Despite not making your expectations, I’m still loving how this turned out. I always liked cream cheese frosting with my carrot cake, so now it’s just filled with yumminess on the inside and out! Thanks for hosting this week Carla!
You combined my two favorite things!!! What an amazing cake.
I read this post last week when I had free wifi at the airport but wanted to be sitting down with adequate time on my hands before commenting. Life has a funny way of throwing us curveballs and we can either choose to stay somewhere where we know in our gut we don’t belong or we can take a deep breath, take a risk and make a change. It’s hard as hell but it can be so rewarding. I’m a big believer in life leading us to where we really belong. The journey may be rocky and difficult (as I know it has been for you, which breaks my heart because you’re too fabulous to be sad) but I know you’re going to find your place. Until then, keep cooking/baking/blogging because you are amazing at it. I cherish all your words and even in the face of abject misery, you always keep your wit, intelligence and humour. Ok, now I need to talk about this cake. Just two words: holy yum! See – when you experiment, even when it doesn’t turn out as you expected, you create something incredible like this. Love it!
Just stopping back by to let you know I made this for my family for Easter and it was a HUGE hit! Everyone love it! This is a fantastic recipe!
Eee this makes me so happy! Thanks for reporting back :)
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