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Creamy Carrot Cake Cheesecake – Sweet, Spiced & Stunning

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A beautifully layered dessert that combines spiced carrot cake and classic cheesecake, topped with a rich cream cheese topping. Moist, creamy, and crowd-pleasing!

Ingredients

Scale

Carrot Cake Layer:

  • 1 cup all-purpose flour

  • 1 cup grated carrots (packed)

  • ½ cup brown sugar

  • ¼ cup granulated sugar

  • ½ cup vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

  • ½ tsp baking soda

  • ¼ tsp baking powder

  • ½ tsp cinnamon

  • ½ tsp nutmeg

  • ½ tsp ground ginger

  • ¼ tsp salt

  • 2 tbsp crushed pineapple, drained (optional)

  • ¼ cup chopped walnuts or pecans (optional)

Cheesecake Layer:

  • 16 oz cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • ¼ cup sour cream

  • 1 tsp vanilla extract

Creamy Topping:

  • 4 oz cream cheese, softened

  • ⅓ cup powdered sugar

  • 2–3 tbsp heavy cream or milk

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 325°F. Line a 9″ springform pan with parchment and grease sides.

  • Mix dry ingredients for carrot cake in one bowl; wet ingredients in another. Combine, then fold in carrots and mix-ins. Spread into pan.

  • Beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla. Pour gently over carrot batter.

  • Bake 50–60 mins, until just set in center. Cool 1 hour in oven with door cracked, then chill 4+ hours.

  • For topping, beat cream cheese, powdered sugar, and vanilla. Add cream until smooth. Spread over chilled cake.

Notes

  • Garnish with toasted nuts or shredded carrot.

  • Make ahead for best texture.

  • Store chilled, covered, up to 5 days.

Find it online: https://foodemily.com/creamy-carrot-cake-cheesecake-sweet-spiced-stunning/