
This Carrot Cake Cheesecake is the kind of dessert that's super cozy but still feels fancy. Whether you want to jazz up Wednesday night or wow folks on a holiday, this smooth spiced cake mixes up the tastiest parts of cheesecake and carrot cake into one slice. I made it for my mom's birthday and now it's my go-to celebration treat—it's always a hit with our crowd and the soft swirled filling is so good.
The first time my niece and I baked this, we ended up giggling over our wobbly layers, but the swirl came out gorgeous and folks couldn’t stop talking about it.
Ingredients
- Butter: For that rich finish on top, use a generous bit of unsalted, softened butter
- Cream cheese: Go for full-fat blocks for creamy dreamy texture, skip the whipped tubs
- Powdered sugar: Sift it for a super smooth topping that’s tangy and sweet
- Baking soda and baking powder: Makes the cake rise up nice and fluffy—check those expiration dates
- Eggs: Moistens everything and thickens the cheesecake layer
- Vanilla extract: Adds that classic warm flavor—real stuff is best if you can
- Chopped pecans: Totally optional, but toast them for extra crunch and flavor around the edge
- Canola oil: Locks in moisture and keeps the cake light
- Granulated sugar: Sweetness for both layers and helps things set up
- All-purpose flour: Just a little gives both cake and cheesecake structure
- Sour cream: Thick, high-quality sour cream for a bit of tang and a tender crumb
- Light brown sugar: Ups that caramel note and deepens the flavor
- Unsweetened applesauce: Makes the crumb lighter and extra moist
- Salt: Brings out all the other flavors
- Carrots: Grab crisp, bright ones and grate them fine for the sweetest result
- Ground cinnamon and nutmeg: Pick aromatic cinnamon for the biggest punch—these are carrot cake must-haves
Step-by-Step Instructions
- Prep and Preheat:
- Coat a 9-inch springform with butter for smooth removal, then get your oven to 350 F so both layers bake up nicely together
- Mix the Carrot Cake:
- Stir flour, both leaveners, salt, cinnamon, and nutmeg in a bowl for spice power. In a fresh bowl, beat eggs, vanilla, both sugars, canola oil, and applesauce with a mixer for about a minute. Pour in those dry ingredients slowly while mixing, then fold in your shredded carrots. Tap the bowl to bring air bubbles up
- Whip the Cheesecake:
- Use a clean hand mixer to beat together cream cheese until creamy, then sugar and flour to dodge lumps. Add eggs next, one after the other, mixing slow. Last, blend in vanilla and then the sour cream. Give the bowl a few taps—air pockets begone. Set aside
- Put the Cake Together:
- First, add half the carrot cake batter to the pan, smoothing the top. Plop big spoonfuls (about a third) of cheesecake over without mixing it in. Next, pour in the rest of the carrot cake, then top off with all that remaining cheesecake. Try to get good coverage but don’t worry if it’s rustic
- Into the Oven:
- Bake on your oven’s middle rack for around 60–65 minutes. At 40 minutes, lay a sheet of foil loosely over the top if it’s getting too brown—make sure the foil doesn’t touch! Cake should jiggle just a little when done
- Chill Out:
- Let it hang out on a wire rack for an hour, then stash it covered in the fridge for at least 6 hours—overnight is best for neat slices. Patience means pretty pieces
- Finish with Topping:
- Beat room-temp butter and cream cheese together until it’s all smooth. Whip in powdered sugar, a little sour cream, and vanilla, mixing for 5 minutes until it’s airy. Spread that over the cold cake, add chopped pecans on the rim if you want, and pop into the freezer for 20–30 minutes to make slicing tidy

I keep making this because the tang of cream cheese and spicy-sweet cake together just never gets old. My husband always manages to sneak some topping before it even makes it to the cake.
Storage Tips
Once it’s topped, stash the carrot cake cheesecake in a sealed container in your fridge—good for five days. Want to keep it longer? Freeze single slices on a baking sheet, then wrap up for a grab-and-thaw treat whenever. I don’t freeze the whole thing after it’s frosted if I want that topping to still look whipped and fluffy.
Ingredient Substitutions
If canola oil’s not your thing, try a neutral oil like grapeseed. You can swap full-fat Greek yogurt for sour cream if you’re in a bind. Walnuts can take over for pecans or just skip nuts altogether for a nut-free treat. I’ve swapped in gluten-free 1:1 flour before and it worked great in every layer.
Serving Suggestions
This cake is stunning by itself, but I love it most with hot coffee or spiced chai. For something extra, add a scoop of vanilla ice cream, or toss on some curly carrot ribbons and more nuts for a cute finish.
Cultural Roots
Europe’s been loving carrot cake for ages, and everyone puts their own spin on it. Mashing it together with cheesecake is definitely a newer trend, but it’s got all the best bits—lots of layers, a mix of textures, and big servings for sharing. My grandma always called it the party cake—nobody could resist grabbing a slice when she brought it out.
Common Recipe Questions
- → What's the easiest way to grate carrots for this?
Grab a food processor or use the small holes on a box grater to make fine shreds. These tiny bits blend into the batter and help the cake turn out nice and soft.
- → Can I prep this dessert in advance?
Definitely! Put it together the night before. The chill time lets all the flavors mix, plus it's simpler to cut once it's cold.
- → How do I get the cheesecake layer super smooth?
Let your cream cheese warm up a bit first. Blend it at low speed until everything is just blended and creamy. This keeps things from getting too airy or cracked.
- → Why use foil on top while baking?
Covering it loosely stops the surface from getting too dark early. This keeps the whole cake cooking evenly and the cheesy middle rich and moist.
- → Is it okay to add raisins or nuts in the batter?
For sure! Mix in a handful of golden raisins, pecans, or walnuts if you want a little extra chew or crunch—just toss them in before you pour the batter out.