Carrot Cake Cheesecake [video]

Catalina Castravet
By Catalina Castravet
5 from 6 reviews

Carrot Cake Cheesecake is a delicious dessert that is mixing two of the best cakes together in one. It is the perfect cake to go with on your Easter table.

We have plenty of delicious and amazing cakes on our blog. This one can be served on the Easter table along with classic egg salad, scalloped potatoes, and deviled eggs.

Picture of carrot cake cheesecake

Best Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake was always a favorite of mine. After making so many cheesecakes on our blog, we got a lot of requests to combine them with the carrot cake. As a result, we present to you one of the best and most delicious Carrot Cake Cheesecake. It has all the notes of a fancy and rich cake. It is dense, rich with a festive look to it, and very flavorful.

The hardest part of making this recipe is waiting. Because it is made of cream cheese, you will have to refrigerate it when assembled. However, don’t get scared. It is totally worth the wait, the rest is pretty simple if you follow the recipe. You can top it with your favorite ingredients, such as pecans.

Each layer is filled with deliciousness, and once you bit into it, you are guaranteed to love it. Whether you want to serve it for Easter, birthday party, or special occasion, it is the perfect dessert to go with.


  • First, make sure that all the ingredients are at room temperature and well combined after mixed.
  • Also, adding flour to the batter helps prevent cracks.
  • Avoid opening the door oven while baking the cheesecake.
  • Don’t overbake the cake, watch for the sides to be puffed and the center of the cake to be slightly wobbly.
  • Cool the cake in the oven, with the door, slightly cracked.
  • Bake it in a water bath.

Photo of a slice of carrot cake cheesecake on a silver plate.


  • You will need: 1) small offset spatula or spoon 2) hot water 3) kitchen towel.
  • First, let the cheesecake completely cool and refrigerate for at least 6 hours.
  • Next, dip a spoon or spatula into warm/hot water and gently push and press down in the area of the crack to try to close it. Use the back of the spoon to smooth it out.
  • Clean the spatula or spoon often, as the batter will stick to it.
  • Lastly, add a thin layer of sour cream topping or cream cheese frosting.

HOW TO BAKE THE Carrot Cake Cheesecake IN A WATER BATH:

  • First, wrap the outside of the springform pan in a double layer of foil. Cover the bottom and sides of the pan well.
  • Set the pan in a large roasting pan that is deep enough to add water to it. Then, pour HOT water into the roasting pan, about halfway up the sides of the pan.
  • Next, transfer to the preheated oven and bake per recipe directions.
  • Lastly, cool the cake in the oven with the door slightly cracked for one hour. After which transfer to a wire rack to cool completely.
  • Transfer to the fridge for 6 hours or better overnight.

A slice of homemade carrot cake cheesecake photo.

HOW TO FREEZE THE Carrot Cake Cheesecake

  • First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
  • Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.

More delicious Easter recipes:


  • To save time you can use a Carrot Cake mix.
  • Measure precisely the dry ingredient, and do not pack the flour into the measuring cup. Otherwise, you’ll end up with a tougher cake layer.
  • Also, add spices such as ground cinnamon, ginger, and nutmeg. They add such an amazing flavor to this cake.
  • Similarly, we use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to it.
  • You can decorate it the way you like by adding nuts or other ingredients.
  • For the cheesecake layer is very important for the ingredients to be of room temperature.
  • Also, do not overmix the batter.
  • Use a water bath for the best results.
  • If your cheesecake has some minor cracks, don’t panic, they are very easy to fix, just check the tips above.

Save Recipe
5 from 6 reviews
Carrot Cake Cheesecake
Author: Catalina Castravet Serves: 12 slices
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins


Carrot Cake Layer:

  • 1 1/2 cups  all-purpose flour 
  • 1/3 cup  white sugar 
  • 1/3 cup  brown sugar 
  • 1 teaspoon  baking soda 
  • 1 teaspoon  baking powder 
  • 1 teaspoon  cinnamon 
  • 1/4 teaspoon  nutmeg 
  • 1/4 teaspoon  salt 
  • 2  large eggs  (at room temperature)
  • 1/2 cup  vegetable oil 
  • 1/2 cup  buttermilk  (at room temperature)
  • 1 teaspoon  white distilled vinegar 
  • 1 teaspoon  vanilla extract 
  • 1/2 cup  walnuts chopped 
  • 1 1/2 cups  shredded carrots 
  • 1/2 cup  raisins  (rinsed and drained)


  • 24 ounces  cream cheese  (softened to room temperature)
  • 1 1/2 cups  granulated sugar 
  • 2 tablespoons  all-purpose flour 
  • 1/2 teaspoons  salt 
  • 1/4 teaspoon  ground cinnamon 
  • 1/4 teaspoon  ground nutmeg 
  • 2  large eggs  (room temperature)
  • 1 teaspoon  vanilla extract 
  • 1 cup  sour cream  (room temperature)


  • 8 ounces  cream cheese  (room temperature)
  • 1/4 cup  sugar 
  • 1/4 cup  milk 
  • 1/4 cup  sour cream 
  • 1/4 cup  walnuts  (chopped)


  1. Preheat oven to 350 degrees F.

  2. Cover the bottom and outside of a 10-inch springform pan from the outside. Lightly spray the inside with baking spray and set aside.

Carrot Cake Layer:

  1. Add raisins to a small bowl, top with boiling water and let sit for 10 minutes. Drain well and place on paper towels to dry.
  2. In a medium bowl combine dry ingredients: flour, baking powder, baking soda, and salt. Whisk to combine and aside.

  3. Add to a large bowl: eggs and both sugars, whisk until light and fluffy. Add oil, buttermilk, vinegar, vanilla extract. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.

  4. Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
  5. Once combined, stir in shredded carrots, chopped walnuts, and raisins.
  6. Transfer the batter to the prepared pan.

Cheesecake Layer:

  1. In a large bowl, beat cream cheese for 1 minute. Add sugar, salt, cinnamon, nutmeg, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
  2. With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
  3. Add vanilla extract and sour cream, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
  4. Using a measuring cup, add the cheesecake batter to the prepared pan, on top of the carrot cake batter. You can swirl it a bit also. Smooth the top with a spatula.

  5. Transfer the cheesecake to the preheated oven and bake it for about 60-70 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.

  6. Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
  7. Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
  8. Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.


  1. Whisk cream cheese, sour cream, sugar, and milk until fully combined. Spread it on top of the cheesecake and garnish with chopped walnuts. Chill for 30 minutes.
  2. Slice and enjoy!
Calories: 569 Carbohydrates: 69 Protein: 12 Fat: 29 Saturated Fat: 17 Cholesterol: 105 Sodium: 659 Potassium: 484 Fiber: 2 Sugar: 47 Vitamin A: 3303 Vitamin C: 1 Calcium: 226 Iron: 2
Save Recipe

Image of classic carrot cake cheesecake.

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Leave a reply

Jacque Hooper

I love carrot cake and adore cheesecake! Can't believe I've never combined the two! Excited to give this a try!


Hi Jacque, yes this one is a favorite of ours. We really love it a lot, its the best of both worlds) Let us know how you liked it.


Chrissie Baker

I Love this recipe my getting mouth watering while seeing this pictures.



I've always been too intimidated to try my hand at making cheesecakes but love how you broke down the whole process step by step. Going to give this a shot this weekend. Wish me luck!


Erin | Dinners,Dishes and Dessert

This is such an amazing flavor combo!! Would love to try it!



This is a great Spring dessert! I cannot wait to make it for my family!



we made this yesterday I have a 9inch pan so the amount was enough to make a smaller one too We tried the smaller one it was yummy I put the large one in the freezer for Easter . I will say I think the carrot cake needed cinnamon and nutmeg and maybe a dash of cloves in it for more flavor . I will do that next time I also added crushed pineapple to it yum. You will enjoy this cake It's a great combo



Just baked my first one. Can't wait to try it!



Hi How much cinnamon, nutmeg and ginger can I add to the carrot cake mixture.



What size pan do you use. Also could this be adapted for the instant pot?


Hi I use a 10-inch pan, and the recipe makes too much for the IP, I havent tried this one in the IP.



This is missing the entire step for the “carrot cake batter” as shown in the video. It only has instructions for the carrot cake “layer”. The video shows carrot cake “batter” put on top of the cheesecake layer


Its the same carrot cake layer, just divided, some its on the bottom, some on the cheesecake layer as you see it.



Is the recipe too much to use a 9-inch spring form pan?


A 10 inch is better


Cynthia Anzelone

I just made my first one cant wait to try it



Can I use a box cake


hi, yes you can!



Hello! Can you explain what you mean by covering the outside and bottom of the pan? Making this tomorrow, can’t wait! Thank you,


You should cover the outer sides and the bottom with foil, because you will add the pan into another pan with water, so this is done to avoid water getting into the cheesecake.


Michael Contino

I had the recipe printed from July 2019 and finally tried it. The combo was great, but the cake had too much of the liquid ingredients, or cheesecake was too heavy. Middle of cake pan was compressed to half its size. Everybody loved it, though. Got concerned that I did something wrong, so looked it up on the Sweet & Savory web page again, and found that recipe had been modified since July 2019. Can't wait to try it again.


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