Carrot Cake Cheesecake – Creamy Layered Dessert Recipe

This Carrot Cake Cheesecake combines two iconic desserts in one epic, layered treat. With a moist, spiced carrot cake base and a rich cheesecake layer baked right on top, all finished with a creamy whipped topping, it’s a show-stopping dessert that’s perfect for Easter, birthdays, or anytime you want to impress with something a little extra special.

Two Classic Desserts, One Incredible Cake

If you’ve ever struggled to choose between carrot cake and cheesecake, this recipe is your answer. It delivers the cozy, cinnamon-spiced goodness of carrot cake with the creamy decadence of classic cheesecake—all baked together into a beautiful layered dessert.

This hybrid cake is surprisingly easy to make but looks (and tastes) like something straight from a high-end bakery. The carrot cake base is filled with shredded carrots, crushed pineapple, and warm spices, while the cheesecake layer bakes directly on top, creating a seamless fusion of textures. Finish it off with a lightly sweetened cream cheese whipped topping, and you’ve got yourself a bakery-worthy dessert with minimal effort.

Ingredients Overview: What You’ll Need & Why

For the Carrot Cake Layer:

All-Purpose Flour: The foundation of the cake structure.
Baking Soda & Baking Powder: Help the cake rise and stay fluffy.
Cinnamon & Nutmeg: Classic warm spices that define carrot cake flavor.
Salt: Enhances the spices and balances the sweetness.
Eggs: Provide structure and moisture.
Vegetable Oil: Makes the cake moist and tender.
Brown Sugar & Granulated Sugar: Adds depth and sweetness.
Vanilla Extract: Rounds out the flavor.
Shredded Carrots: Freshly grated for natural sweetness and texture.
Crushed Pineapple (drained): Adds moisture and slight acidity.
Chopped Pecans or Walnuts (optional): For crunch and added flavor.

For the Cheesecake Layer:

Cream Cheese (softened): The base of the cheesecake—use full-fat for best results.
Granulated Sugar: Sweetens the cheesecake without overpowering the tang.
Eggs: Give the cheesecake structure.
Vanilla Extract: Adds depth and balances the tangy cream cheese.

For the Creamy Topping:

Cream Cheese: Adds richness and pairs beautifully with the cheesecake.
Powdered Sugar: Sweetens and stabilizes the topping.
Heavy Whipping Cream: Whipped to create a fluffy, creamy finish.
Vanilla Extract: Completes the flavor of the topping.

Step-by-Step Instructions: Layered Perfection, One Step at a Time

Step 1: Prep the Pan and Oven

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

Step 2: Make the Carrot Cake Batter

In a large bowl, whisk together:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
In another bowl, beat together:
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Add the wet ingredients to the dry and stir until just combined.
Fold in:
- 1 cup finely shredded carrots
- ¼ cup drained crushed pineapple
- ¼ cup chopped nuts (optional)

Spread the carrot cake batter evenly into the prepared pan.

Step 3: Make the Cheesecake Layer

In a clean bowl, beat:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract

Beat until smooth and creamy, scraping down sides as needed.

Gently pour the cheesecake mixture over the carrot cake layer. Use a spatula to smooth the top.

Step 4: Bake the Cake

Bake at 325°F (163°C) for 50–60 minutes, or until the center is just set and slightly wobbly.
Turn off the oven, crack the door, and let the cake cool for 30 minutes inside to reduce cracking.
Remove and let cool fully at room temperature, then refrigerate for at least 4 hours (preferably overnight).

Step 5: Make the Creamy Topping

Beat together until smooth:
- 4 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
In a separate bowl, whip:
- ½ cup heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture until fluffy and smooth.

Step 6: Assemble and Serve

Spread the creamy topping over the chilled cake.
Garnish with chopped pecans, shredded carrots, or a light sprinkle of cinnamon.
Slice with a warm knife for clean cuts and serve chilled.

Tips, Variations & Substitutions

Tips for Success:

Use room temperature cream cheese for both layers to prevent lumps.
Do not overmix the cheesecake layer once eggs are added—this reduces the chance of cracks.
Cool slowly to avoid surface cracking.
A water bath is optional—not necessary, but can help with even baking.

Flavor Variations:

Pineapple-Free: Omit pineapple and increase shredded carrots slightly.
Raisin-Lovers: Add 2 tbsp soaked raisins to the carrot cake batter.
Coconut Twist: Add ¼ cup shredded coconut to the cake layer and topping.

Substitutions:

Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Use dairy-free cream cheese and coconut whipped cream (texture will vary).
Nut-Free: Skip pecans/walnuts—no other changes needed.

Serving Ideas & Occasions

This Carrot Cake Cheesecake is an eye-catching dessert for:

Easter dinner
Spring birthdays
Mother’s Day
Holiday dessert tables
Make-ahead dinner party desserts

Pair with:

Hot coffee
Spiced chai
A splash of cream liqueur for an indulgent pairing

Nutrition & Health Notes

This layered cake is decadent but can be portioned small—it’s rich and satisfying.

Approximate Nutrition (per slice, 1 of 12):

Calories: 320–400
Fat: 24–30g
Carbohydrates: 25–30g
Protein: 5–7g
Sugar: 18–22g

Nutritional Highlights:

Vegetable-rich: Real carrots add fiber and natural sweetness.
Protein from eggs and cream cheese
Less frosting, more balance: Topping is lighter than traditional frosting.

FAQ: Carrot Cake Cheesecake

1. Can I make this cake ahead of time?

Yes! It’s best made 1 day in advance so the flavors can develop and the layers can fully set.

2. Can I freeze it?

Yes. Freeze without the topping for best results. Wrap tightly and store up to 2 months. Thaw in the fridge overnight, then add topping before serving.

3. Why did my cheesecake crack?

This can happen if the eggs are overmixed or the cake cools too fast. Letting it cool slowly in the oven helps prevent this.

4. Can I bake this in a regular cake pan?

Use a deep 9-inch round cake pan and line the bottom with parchment. A springform is preferred for easier removal.

5. Can I skip the topping?

Absolutely. The cake is rich enough without it, but the topping adds a light, creamy finish that complements both layers.

6. How do I store leftovers?

Keep covered in the refrigerator for up to 5 days. Store topping and cake separately if you want the topping to stay fluffy.

7. Can I make it gluten-free?

Yes, just use a gluten-free 1:1 flour in the carrot cake layer. No other changes needed.

Tasty Recipes Card (Plain Text Format)

Description:
A rich, layered carrot cake cheesecake with a moist spiced base, creamy cheesecake top, and a fluffy cream cheese whipped topping. Perfect for holidays and special occasions.

Ingredients:

Carrot Cake Layer:

1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 eggs
½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 cup finely shredded carrots
¼ cup crushed pineapple, drained
¼ cup chopped nuts (optional)

Cheesecake Layer:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract

Creamy Topping:

4 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
½ cup heavy whipping cream

Instructions:

Preheat oven to 325°F. Line and grease a 9″ springform pan.
Mix dry ingredients for carrot cake. In separate bowl, whisk wet ingredients. Combine, then fold in carrots, pineapple, and nuts.
Spread carrot cake batter in pan.
Beat cheesecake ingredients until smooth. Pour over carrot cake layer.
Bake 50–60 mins. Cool in oven 30 mins with door cracked. Chill 4+ hours or overnight.
Beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream. Spread on cooled cake.
Garnish and slice. Serve chilled.

Notes:

Let cream cheese fully soften before mixing.
Store in fridge up to 5 days or freeze without topping for 2 months.
Add raisins or coconut to the carrot cake layer for variation.

Details:

Prep Time: 25 minutes
Bake Time: 60 minutes
Chill Time: 4+ hours
Total Time: ~6 hours
Yield: 12 slices