Carrot Cheesecake Recipe

I made this carrot cheesecake on a whim—half craving cozy, spiced cake and half wanting something creamy.
So I thought… why not both? And just like that, this dessert became the star of our Easter table.

It’s soft, gently spiced, and swirled with rich cheesecake in every bite.
No frosting fuss, just that buttery crust and creamy middle doing all the work.
It’s one of those bakes that feels fancy but comes together like magic.

Ready to try it? I’ll show you how I make it—step by step, nice and easy.

Why You’ll Love This Recipe

• Two Desserts in One: Enjoy the moist warmth of carrot cake and the tangy creaminess of cheesecake in every bite.
• Perfect for Celebrations: This cake holds up beautifully for birthdays, Easter, or any cozy weekend gathering.
• Make-Ahead Friendly: Bake it in advance—this cheesecake is even better after a full chill.
• Balanced Sweetness: The pineapple and spice balance beautifully with the creamy filling.
• Texture and Flavor Harmony: Grated carrots, warm spices, and a velvety middle layer offer both bite and smoothness.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Cooling & Chilling: At least 4 hours (overnight preferred)
Total Time: ~6 hours including chill time

Servings:
One 9-inch layered cake (about 12 slices)

Difficulty:
Intermediate. Requires basic cake and cheesecake baking skills—but don’t worry, the steps are straightforward and rewarding.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (medium and large)
• Whisk and silicone spatula
• Electric mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Grater or food processor for carrots
• Cooling rack

Ingredients

For the Carrot Cake Layers:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¾ cup (150g) granulated sugar
• ¾ cup (150g) brown sugar, packed
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups (200g) finely grated carrots
• ½ cup (120g) crushed pineapple, drained
• ½ cup (60g) chopped walnuts or pecans (optional)

For the Cheesecake Layer:

⅓ cup (80g) sour cream

16 oz (450g) cream cheese, softened

¾ cup (150g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

Variations for Carrot Cheesecake

• No Pineapple: Skip the pineapple if you want a more classic carrot cake texture—just increase the grated carrot slightly.
• Nut-Free Version: Omit the walnuts or pecans for an allergy-friendly dessert.
• Add Raisins or Coconut: Mix in ½ cup raisins or shredded coconut for more texture.
• Spiced Up: Add a pinch of ground cloves or allspice for a deeper, warmer flavor.
• Mini Cheesecakes: Use a muffin tin lined with cupcake papers to make individual carrot cheesecake bites—adjust the baking time accordingly.

How to Make Carrot Cheesecake (Step-by-Step Instructions)

Step 1: Preheat & Prep

Preheat your oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper for easy removal.

Step 2: Make the Cheesecake Layer

In a large bowl, beat the cream cheese on medium speed until smooth. Add sugar and mix until well combined. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until smooth. Set aside.

Step 3: Make the Carrot Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.

In another large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla. Fold in the grated carrots, crushed pineapple, and nuts (if using). Gently stir in the dry ingredients until just combined—do not overmix.

Step 4: Layer the Batter

Pour about 2/3 of the carrot cake batter into the prepared springform pan and smooth it out.
Gently spoon the entire cheesecake mixture over the carrot cake layer and spread it evenly.
Top with the remaining carrot cake batter, smoothing it as best you can without mixing layers.

Step 5: Bake the Cheesecake

Bake for 65–75 minutes, or until the center is just set and a toothpick inserted into the outer edge comes out clean. The middle may jiggle slightly—that’s okay.

Step 6: Cool and Chill

Let the cheesecake cool in the pan on a wire rack for 1 hour. Then transfer it to the refrigerator (still in the pan) to chill for at least 4 hours, preferably overnight.

Serving and Decoration

Once fully chilled, run a knife around the inside edge of the springform pan to release the cake. Remove the sides of the pan.

How to Serve:

• Frost with cream cheese frosting (see recipe below) for a classic finish.
• Garnish with chopped nuts, a sprinkle of cinnamon, or even carrot ribbons for decoration.
• Slice with a clean knife, wiping between each cut for neat presentation.

Cream Cheese Frosting (Optional but Recommended)

Ingredients:

• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon (optional)

Instructions:

1. In a medium bowl, beat cream cheese and butter until smooth.
2. Add powdered sugar, vanilla, and cinnamon (if using). Beat until fluffy and smooth.
3. Spread over the chilled carrot cheesecake before serving.

How to Store Carrot Cheesecake

• Refrigerator: Store leftovers tightly covered in the fridge for up to 5 days.
• Freezer: You can freeze the cake (frosted or unfrosted) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Tips and Tricks for Success

• Use finely grated carrots for even texture and easier mixing.
• Don’t overmix the batter—especially once you add the flour.
• Chill thoroughly before slicing to help the layers set properly.
• Use room-temperature cream cheese to prevent lumps in the cheesecake layer.
• To make clean slices, dip your knife in hot water and wipe between each cut.

Nutrition

Serving Size	Calories	Carbs	Protein	Fat	Sugar
1 slice (1/12)	~420	~39g	~6g	~26g	~28g

Note: Nutrition values are approximate and may vary depending on ingredients used.

Carrot Cheesecake FAQs

Can I use pre-shredded carrots?
Not recommended. Freshly grated carrots are softer and blend better into the batter.

Can I make this ahead of time?
Yes! In fact, it’s best made the day before serving so the layers have time to set.

How do I know the cheesecake is done baking?
The outer edges should look set, and the center should have a slight jiggle. It will firm up as it cools and chills.

Can I skip the frosting?
Absolutely. The cake is rich and flavorful on its own, but the frosting adds a nice finishing touch.

What’s the best way to store leftovers?
Keep covered in the fridge for up to 5 days or freeze for up to 2 months.

Conclusion

This Carrot Cheesecake brings a soft warmth from the spices, the freshness of carrots, and the smoothness of creamy cheesecake—all in one slice. It’s the kind of dessert that feels homemade, heartfelt, and quietly impressive. Whether you’re baking for a holiday or just for yourself, this cake is a simple way to bring joy to the table—layer by delicious layer.