Rich, Creamy, and Flavorful Carrot Cake Cheesecake Recipe

Alright, dessert lovers! If you're looking for a way to wow your taste buds and impress your friends at the next get-together, I've got just the thing for you. We're talking about a Carrot Cake Cheesecake – yes, you read that right. This dessert is like the superhero team-up of your dreams: the spiced, comforting flavors of carrot cake combined with the creamy, dreamy goodness of cheesecake. It's basically dessert inception, and trust me, you're gonna love it.

Now, before you start thinking this sounds like a culinary challenge meant only for the pros, let me stop you right there. This recipe is totally doable, even if your baking experience is more "helping grandma in the kitchen" level than "star of your own cooking show". Plus, the end result is so worth it. A slice of this masterpiece is like getting a hug from your tastebuds. So, tie on your apron, and let's get started!


For the Carrot Cake:

  • Cooking spray, for greasing
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3/4 cups canola oil
  • 2 large eggs, beaten
  • 1 1/2 cups grated carrots (about 1 large carrot)
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts

For the Cheesecake:

  • 16 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 tablespoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream

For the Frosting:

  • 1 cup powdered sugar
  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon pure vanilla extract
  • Chopped pecans or walnuts, for garnish


  1. Prep: Fire up your oven to 350°F (175°C) and spray a 9” springform pan with cooking spray.

  2. Carrot Cake Mix: In a large bowl, whisk together flour, sugar, cinnamon, salt, and baking soda. Pour in the oil, toss in the beaten eggs, and stir until everything is just combined. Fold in your grated carrots, raisins, and nuts to this mix.

  3. Cheesecake Mix: Grab another large bowl. Using a hand mixer (or a stand mixer if you're fancy), beat together the cream cheese and sugar until smooth. Mix in salt and flour. Then, one at a time, blend in vanilla, eggs (beating for about a minute after each egg), and finish off by folding in the sour cream.

  4. Assemble Your Masterpiece: Pour two-thirds of your carrot cake mix into the prepared pan, smoothing the top with a spatula. Drop spoonfuls of one-third of the cheesecake mix on top, followed by the remaining carrot cake mix. Finish off by spreading the last of the cheesecake mix on top. Smooth it out like you’re an artist finishing a masterpiece.

  5. Bake: Into the oven, it goes for about 1 hour, or until the center is just a tad wobbly. Cool it down in the pan, on a wire rack, for an hour, then pop it in the fridge for at least 4 hours, or even overnight for the flavors to really cuddle up.

  6. Frosting Time: Right before serving, beat together powdered sugar, butter, cream cheese, and vanilla until you've got a smooth frosting. Frost your chilled cheesecake with this heavenly mix and sprinkle some nuts on top for that extra flair.

  7. Chill: Let the frosted cheesecake chill in the fridge for about 10 minutes. This will set the frosting and make slicing easier.

Slice up this magnificent Carrot Cake Cheesecake, serve, and wait for the oohs and aahs. Congratulations, you've just reached dessert nirvana!