Description
If you love both carrot cake and cheesecake, this recipe is a dream come true. This Carrot Cake Cheesecake with Creamy Topping layers the best of both worlds into one show-stopping dessert. It combines moist, cinnamon-spiced carrot cake swirled with rich, creamy cheesecake and is finished with a smooth cream cheese topping and a sprinkle of toasted pecans. Whether you’re looking for a quick breakfast treat, a birthday centerpiece, or a new easy dessert idea to wow your friends, this cake hits all the right notes. Perfect for cozy nights, festive holidays, or any time you want to impress with minimal stress.
Ingredients
2 cups finely grated carrots
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup granulated sugar
1/3 cup brown sugar
2/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
16 oz cream cheese (room temperature)
1/2 cup sour cream
2 large eggs (for cheesecake layer)
1/3 cup granulated sugar (for cheesecake layer)
1 teaspoon vanilla extract (for cheesecake layer)
4 oz cream cheese (for topping)
1/4 cup powdered sugar
1/4 cup heavy cream
1/3 cup chopped pecans (for garnish)
Instructions
1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla.
4. Stir in the grated carrots, then fold in the dry ingredients until just combined.
5. In another bowl, beat 16 oz cream cheese until smooth.
6. Add 1/3 cup sugar and 1 teaspoon vanilla, then mix in 2 eggs one at a time.
7. Blend in the sour cream to complete the cheesecake filling.
8. Pour half the carrot cake batter into the pan and smooth evenly.
9. Gently add the cheesecake mixture on top.
10. Spoon the remaining carrot cake batter on top and swirl with a knife or skewer.
11. Bake for 60–70 minutes until the center is just set and the top is golden.
12. Cool in the pan for 1 hour, then refrigerate at least 4 hours or overnight.
13. For the topping, beat 4 oz cream cheese, powdered sugar, and heavy cream until fluffy.
14. Spread topping over the chilled cake and sprinkle with chopped pecans.
15. Serve chilled or at room temperature.
Notes
Always use room temperature cream cheese for a smooth and lump-free texture.
Don’t skip the chilling time — it helps the flavors set and enhances the final texture.
Freshly grated carrots make a big difference in both moisture and flavor compared to store-bought shreds.
- Prep Time: 35 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg