Carrot Cake Cheesecake

This crowd-pleasing carrot cake cheesecake is a beautifully layered dessert combining a creamy cheesecake layer and classic moist carrot cake, finished with a perfect cream cheese frosting.

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Prep Time1

Cook Time1 15

Total Time6 15

Servings

Table of Contents

Let’s Dish: About This Cake
Carrot Cake Cheesecake Ingredients
Substitutions And Additions
How To Make This Carrot Cake Cheesecake Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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Even More Recipes You’ll Love

This carrot cake cheesecake brings together two classics to create a dessert that’s nothing short of exceptional. The silky cheesecake perfectly complements the spiced warmth of the cinnamon and nutmeg-infused carrot cake. A layer of tangy-sweet cream cheese frosting ties it all together. Unlike other versions that simply blend the two, this recipe elevates each flavor to its fullest potential.

Let’s Dish: About This Cake

Main Ingredients: Cream cheese, sugar, sour cream, spice cake mix, shredded carrots, chopped pecans, butter, powdered sugar.
Quick Steps: Bake a carrot cake and cheesecake separately, assemble the layers, frost with cream cheese frosting, and decorate with pecans.
Total Time & Yield: 6 hours 15 minutes total; yields 16 servings.

Why This Recipe

What sets our recipe apart is the use of distinct, well-defined layers of moist carrot cake and creamy cheesecake. This method ensures both components retain their individual textures, avoiding the dry cake or overly firm cheesecake that can be found in other versions.

Additionally, our recipe sticks to fresh, high-quality ingredients like shredded carrots and chopped pecans. This gives each bite the full, homemade flavor that you simply won’t find in recipes that rely entirely on pre-made components.

We also balance the sweetness with a light cream cheese frosting, adding a luxurious finish without overpowering the natural flavors of the cake.

Carrot Cake Cheesecake Ingredients

Carrot Cake Cheesecake raw ingredients that are labeled

You’ll need:

For The Cheesecake:

2 (8-ounce) packages of cream cheese, room temperature
1 cup of granulated sugar
¼ teaspoon of salt
1½ tablespoons of all-purpose flour
1 teaspoon of cinnamon
1 tablespoon of vanilla extract
2 large eggs, room temperature
½ cup of sour cream, room temperature

For The Cake:

1 package of spice cake mix
3 eggs, room temperature
1 cup of sour cream, room temperature
½ cup of vegetable oil
1 teaspoon of vanilla extract
1¾ cups of shredded carrots
1 cup of chopped pecans

For The Cream Cheese Frosting:

1 cup of salted butter, room temperature
12 ounces of cream cheese, room temperature
1 teaspoon of vanilla extract
3½ cups of powdered sugar
4 tablespoons of heavy cream
1 cup of chopped pecans
Whole pecans for decorating, optional garnish

Substitutions And Additions

SPICE CAKE MIX: You can substitute a yellow cake mix for the spice cake mix and add your own choice of spices, such as cinnamon, cloves, or nutmeg.

RAISINS: You can add raisins to your carrot cake if you wish.

HEAVY CREAM: To make your own heavy cream, whisk three parts of milk into one part of melted butter. Mix well.

SPICES: Experiment with different spices to vary the flavor profile. Instead of cinnamon, try ground nutmeg, allspice, or cardamom. Each spice will bring its own distinct character to the cheesecake.

How To Make This Carrot Cake Cheesecake Recipe

For The Cheesecake

STEP ONE: Fill a large baking dish or a rimmed baking sheet with one inch of water and place it on the middle rack in the oven to serve as a water bath.

STEP TWO: Preheat the oven to 325°F.

STEP THREE: In a large bowl, using an electric mixer at medium speed, beat together the cream cheese and sugar until it is fully combined and fluffy.

carrot cake cheesecake of cream cheese and sugar combined in a bowl then salt, flour, and cinnamon added

STEP FOUR: Add the salt, flour, and cinnamon, then mix them together until combined.

STEP FIVE: Using a rubber spatula and mixing gently (do not use a hand mixer), stir in the vanilla extract and eggs, one egg at a time.

STEP SIX: Fold in the sour cream and mix it gently until it’s smooth.

STEP SEVEN: Prepare a 9-inch springform cake pan by lining the bottom with parchment paper.

cheesecake being poured into a springform pan

STEP EIGHT: Pour the cheesecake mixture into the prepared pan and wrap the bottom of the pan with two layers of aluminum foil.

STEP NINE: Place the foil-wrapped pan into the preheated water bath.

STEP TEN: Bake the cake for 45 minutes. At this point, the center of the cheesecake will be slightly jiggly, but just a tiny bit. It should still be fairly firm.

If it’s still really jiggly, continue to bake in 4 to 5 minute increments, checking between each.

STEP ELEVEN: Turn the oven off and leave the cheesecake inside with the door closed for 20 minutes.

STEP TWELVE: After 20 minutes, crack open the oven door and allow the oven and the cheesecake to cool for 20 minutes longer.

STEP THIRTEEN: Remove the cheesecake from the oven and move it to a cooling rack so it can cool completely.

Remove the sides of the springform pan. If the cheesecake is sticking, run a butter knife gently around the edge of the springform pan to release it.

Wrap the cheesecake in plastic wrap, and freeze. This makes it easier to transfer the cheesecake layer to the cake.

For The Carrot Cake

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Get a large mixing bowl and beat together all of the cake ingredients on medium to high speed, except for the carrots and pecans.

Mix the ingredients until the batter is fully combined and fluffy. This should take about two minutes.

carrots and pecans folded into the cake mix in a pan

STEP THREE: Fold in the carrots and pecans evenly.

STEP FOUR: Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying the pan with non-stick cooking spray.

Divide your batter between the two cake pans. You can eyeball this or use a scale and weigh each pan with the batter inside.

STEP FIVE: Adjust the amount of batter in each pan until they weigh the same amount.

STEP SIX: Bake the cakes for 18-20 minutes or until a wooden toothpick is inserted into the center of the cake and comes out with only a few crumbs.

STEP SEVEN: Remove the pans from the oven and cool the cakes for 15 minutes.

Gently remove the cakes from the pans and place them on cooling racks until they cool completely.

STEP EIGHT: Wrap each cake layer in plastic wrap and place them in the freezer for two hours. Remove the cakes right before assembling the dessert.

For The Cream Cheese Frosting

STEP ONE: Get a large mixing bowl and beat the softened cream cheese and butter together at high speed until it’s light and fluffy.

STEP TWO: Add the vanilla extract and beat it until it’s smooth.

STEP THREE: Add the powdered sugar and beat it until it’s smooth. This mixture will be thick.

STEP FOUR: Drizzle the heavy cream into the frosting mixture while also beating it until the frosting is fluffy and has a spreadable consistency.

STEP FIVE: Reserve a half cup of the cream cheese frosting for the frosting swirl decoration. Spoon the cream cheese frosting into a decorator’s bag or a quart-sized Ziploc bag with a small corner tip snipped off. A star-shaped tip can be used in the decorating bag. Set it aside.

STEP SIX: Fold in the chopped pecans and stir until they are evenly distributed.

For The Assembly

STEP ONE: Trim the top of the cake layers to remove any doming; you need a flat surface.

STEP TWO: Place the first layer of carrot cake top-side up onto the serving platter. Spread a thin layer of frosting on top of the cake.

frosting spread on top of the cake and the cheesecake layer

STEP THREE: Lay the layer of cheesecake on top of the thinly frosted cheesecake. Spread a thin layer of frosting on top of the cheesecake.

STEP FOUR: Place the second carrot cake layer on top of the thinly frosted cheesecake.

Spread another thin layer of frosting on the second carrot cake and then place the whole cake into the freezer for one hour.

cakes stacked on top of each other then frosted

STEP FIVE: After removing the cake from the freezer, mound the frosting on top of the cake.

Use a knife or an offset spatula to spread the frosting across the top of the carrot cake layer and down the sides until the cake is fully frosted.

STEP SIX: Then, using either the prepared decorating bag or the Ziploc bag, hold the tip about a half inch above the surface of the cake.

Using light pressure, gently swirl small circles of icing on top of the cake. Space the swirls ½-inch to 1-inch apart.

STEP SEVEN: Finish your swirls, and then place a whole pecan half on top of each one. This is optional.

How To Serve

This decadent dessert is completely worth the time it takes to make and assemble the layers.

Make this cake for a carrot cake lover’s birthday and wow all the guests with this heavenly confection.

Add a scoop of vanilla ice cream to make the dessert extra indulgent.

To wash down this delicious confection, a refreshing iced tea or strawberry lemonade would be the perfect cold drink to serve.

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If you like this cheesecake recipe, you have to try our pecan pie cheesecake or our cheesecake stuffed strawberries.

Storage

Since this cake needs a little bit of time to make and assemble, why not make the cakes and cheesecake ahead of time and freeze them? This would make assembly when you are ready to serve the cake quick and easy.

MAKE AHEAD: If you want to get ahead of the game, you can make this cheesecake in advance.

Simply prepare the cheesecake as directed in the recipe, then allow it to cool to room temperature.

Once cooled, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to two days before serving.

IN THE FRIDGE: Store any leftovers of this delicious dessert in the fridge for up to five days. Use an airtight container.

IN THE FREEZER: You can freeze this carrot cake cheesecake cake for up to one month in a freezer-safe container.

overhead shot of carrot cake cheesecake with pecans on top

Why We Love This Recipe

BEST OF BOTH WORLDS: This recipe combines the classic flavors of carrot cake and creamy cheesecake into one irresistible dessert. You get the warm, spiced goodness of carrot cake along with the richness and tanginess of cheesecake.

IMPRESSIVE PRESENTATION: The layered design of this dessert is not only delicious but also visually stunning. It’s perfect for special occasions and gatherings when you want to impress your guests with a show-stopping dessert that looks as good as it tastes.

DELIGHTFUL TEXTURES: The contrast between the soft, moist carrot cake layer and the velvety cheesecake layer creates a delightful play of textures in each bite.

FREQUENTLY ASKED QUESTIONS

Why do I need to bake the cheesecake in a water bath?

Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture.

Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water, and place it in the oven. You don’t want any higher than 1 inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.

You’re going to melt over this creamy cheesecake filling layered between two moist layers of carrot cake. This beautifully layered carrot cake cheesecake recipe will satisfy your sweet tooth with layers of delicious cake and light, sweet cream cheese frosting!

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Carrot Cake Cheesecake

5 from 2 votes

This crowd-pleasing carrot cake cheesecake is a beautifully layered dessert combining a creamy cheesecake layer and classic moist carrot cake, finished with a perfect cream cheese frosting.

Prep Time 1

Cook Time 1 15

Total Time 6 15

Servings

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Ingredients

Cheesecake

16 ounces cream cheese, room temperature
1 cup granulated sugar
¼ teaspoon salt
1½ tablespoons all-purpose flour
1 teaspoon cinnamon
1 tablespoon vanilla extract
2 large eggs, room temperature
½ cup sour cream, room temperature

Cake

1 package spice cake mix
3 eggs, room temperature
1 cup sour cream, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
1¾ cups carrots, shredded
1 cup pecans, chopped

Cream Cheese Frosting

1 cup salted butter, room temperature
12 ounces cream cheese, room temperature
1 teaspoon vanilla extract
3½ cups powdered sugar
4 tablespoons heavy cream
1 cup pecans, chopped
whole pecans, for decorating, optional garnish

Instructions

Cheesecake

Fill a large baking dish or rimmed baking sheet with 1 inch of water and place it into the oven to serve as a water bath. Be sure this dish will fit the 9-inch springform pan easily inside. Place on the middle rack of the oven.
Preheat the oven to 325°F.
In a large mixing bowl, beat together cream cheese and sugar until combined and fluffy.
Add the salt, flour, and cinnamon, then mix until combined.
Using a rubber spatula and mixing gently (do not use a hand mixer), stir in the vanilla extract and one egg at a time.
Fold in the sour cream and mix gently until smooth.
Prepare a 9-inch springform pan by lining the bottom with parchment paper.
Pour the cheesecake mixture into the pan. Wrap the bottom of the pan with 2 layers of aluminum foil.
Place the pan wrapped with foil into the preheated water bath.
Bake for 45 minutes. The center of the cheesecake should be slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.
Crack open the oven and allow the oven and cheesecake to cool for 20 minutes longer.
Remove the cheesecake from the oven to a cooling rack and cool completely.
Remove the sides of the springform pan. Wrap the cheesecake in plastic wrap and freeze for at least 2 hours. This makes it easier to transfer the cheesecake layer to the cake.

Cake

Preheat the oven to 350°F.
In a large mixing bowl with a hand mixer on medium to high speed, beat together all the cake ingredients except for the carrots and pecans. Mix until the batter is combined and fluffy, about 2 minutes.
Fold in the carrots and pecans until evenly distributed.
Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.
Divide the batter between the two cake pans. You can eyeball it or use a scale and weigh each pan with the batter and adjust accordingly.
Bake for 18-20 minutes or until a wooden toothpick inserted in the center of the cake comes out with only a few crumbs.
Remove the pans and cool for 15 minutes. Gently remove the cakes from pans to cooling racks and cool completely.
Wrap each cake layer in plastic wrap and place in the freezer for 2 hours.
Remove cake from the freezer right before assembling.

Cream Cheese Frosting

In a large mixing bowl on high speed, beat together the room temperature cream cheese and butter until light and fluffy.
Add the vanilla extract and beat until smooth.
Add the powdered sugar and beat until smooth, the mixture will be thick.
Drizzle heavy cream into the frosting mixture while beating until the frosting is fluffy and has a spreadable consistency.
Reserve ½ cup of the cream cheese frosting for the frosting swirl decoration. Spoon the cream cheese frosting into a decorator's bag or a quart-size Ziploc bag with a small corner tip snipped off. A star-shaped decorating tip can be used in the decorator's bag. Set it aside.
Fold in the chopped pecans and stir until evenly distributed.

Assembly

Trim the top of each cake layer to remove any doming and form a flat surface.
Place the first cake layer top side up onto the serving platter. Spread a thin layer of frosting on the top of the cake.
Lay the cheesecake layer on top of the thinly frosted first cake layer. Spread a thin layer of frosting on top of the cheesecake.
Place the second cake layer on top of the thinly frosted cheesecake. Spread a thin layer of frosting. Then place the whole cake into the freezer for one hour.
Remove the cake from the freezer. Mound frosting on top of the cake. Use an offset spatula to spread the frosting across the top and down the sides until the cake is fully frosted.
Using either the decorator's bag or the Ziploc bag with the reserved cream cheese frosting, hold the tip about ½ inch above the surface of the cake. Using light pressure, gently swirl a small circle of icing. Space the swirls a ½-inch to 1-inch apart. You can also use these as markers for each piece of cake.
Once you have made your swirls you can place a whole pecan half on top of the swirls. This is an optional garnish.

Notes

All the ingredients should be room temperature when beginning to bake to make sure they mix in completely.
Be sure the water bath dish will fit the 9-inch springform pan easily inside.
If the cheesecake is still really jiggly after baking for 45 minutes, continue to bake in 4 to 5-minute increments, checking between each.
If the cheesecake is sticking, run a butter knife gently around the edge of the springform pan to release it.
The carrots can be shredded using a box grater or a food processor.
Checking cake doneness with a wooden toothpick gives better results than a metal tester because a few crumbs sticking to the wood is the doneness you want. With a metal tester, the crumbs just slide right off, so you can easily overbake your cake.
Working with frozen cakes makes layering and frosting these much easier!
You can also use the frosting markers as guides when it’s time to cut the cake.

Nutrition

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Carrot Cake Cheesecake