Homemade Carrot Cake Cheesecake : A Decadent Dessert

Posted on April 24, 2025 · By Lyndy

carrot cake cheesecake with white frosting and orange zest sprinkles

If you’re looking for a show-stopping dessert that blends rich, creamy indulgence with classic, spiced comfort, this Homemade Carrot Cake Cheesecake is your dream come true. This masterpiece combines two beloved favorites—moist, spiced carrot cake and silky smooth cheesecake—layered into one irresistible treat. It’s the perfect celebration cake, whether for Easter, birthdays, holidays, or any time you want to impress your guests (or treat yourself!).

Inspired by the beloved dessert from Live Well Bake Often, this carrot cake cheesecake recipe strikes the perfect balance between texture and flavor. The warmth of cinnamon, nutmeg, and carrots pairs beautifully with the cool, creamy cheesecake layer for a dessert that’s both comforting and elegant.

What Makes This the Best Carrot Cake Cheesecake Recipe

This dessert isn’t just a twist on tradition—it’s a revelation. If you love spiced carrot cake and can’t resist a large cheesecake, this combination gives you the best of both worlds in every single bite.

Two desserts in one: Moist carrot cake base + creamy cheesecake filling
Visually stunning: Perfect for special occasions and holiday tables
Customizable: Easily made into individual cheesecakes or mini versions
Make-ahead friendly: Tastes even better the next day!

Perfect for anyone who wants a decadent twist on the best carrot cake or a cheesecake lover ready to spice things up.

Ingredients for Homemade Carrot Cake Cheesecake

This recipe yields one 9-inch cheesecake, serving about 12 people.

For the Carrot Cake Layer:

1 cup (130g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅓ cup (80ml) vegetable oil
½ cup (100g) granulated sugar
¼ cup (50g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1½ cups finely grated carrots (about 2 medium carrots)
¼ cup crushed pineapple, drained
¼ cup chopped walnuts or pecans (optional)

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 large eggs
⅓ cup (80ml) sour cream

Optional Carrot Cake Topping:

Cream cheese frosting
Crushed nuts
Shredded coconut
Cinnamon dusting

Kitchen Tools You’ll Need

To bake this layered carrot cake cheesecake, gather the following:

9-inch springform pan
Hand mixer or stand mixer
Mixing bowls
Rubber spatula
Fine grater or food processor for carrots
Measuring cups and spoons
Cooling rack
Parchment paper and aluminum foil

Step-by-Step: How to Make Carrot Cake Cheesecake from Scratch

Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C). Grease and line the bottom of your springform pan with parchment paper. Wrap the outside in foil if baking in a water bath.

Step 2: Make the Carrot Cake Batter
Whisk together the flour, baking soda, baking powder, salt, and spices. In another bowl, combine oil, sugars, eggs, and vanilla until smooth. Mix in the dry ingredients, then fold in the grated carrots, pineapple, and nuts.

Step 3: Make the Cheesecake Layer
Beat the cream cheese until smooth. Add sugar and flour, mixing well. Add vanilla, eggs, and sour cream. Beat just until combined—do not overmix.

Step 4: Layer the Batters
Pour half of the carrot cake batter into the pan and spread evenly. Spoon half of the cheesecake mixture over it. Repeat the layers with the remaining carrot cake and cheesecake batters. Swirl lightly with a knife for a marbled effect (optional).

Step 5: Bake
Bake for 60–70 minutes, or until the center is set but slightly jiggly. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours (preferably overnight).

Step 6: Add Toppings and Serve
Top with cream cheese frosting, nuts, coconut, or a dusting of cinnamon if desired. Slice and serve chilled or at room temperature.

Pro Tips for Baking the Perfect Large Cheesecake

Use room temperature ingredients for smooth mixing.
Avoid overbeating the cheesecake batter—it adds air, causing cracks.
Cool gradually to prevent sudden temperature shifts.
Bake in a water bath for even cooking and a moist texture.

How to Customize into Individual Cheesecake Servings

This recipe can be easily adapted for smaller portions:

Use a muffin tin with paper liners and reduce baking time to 20–25 minutes.
Create mini cheesecakes using silicone molds for easier release.
Serve in small jars layered with cake and cheesecake for portable desserts.

Perfect for gifting or portion control!

Best Toppings and Frostings for Carrot Cake Cheesecake

While this dessert is rich on its own, toppings take it to the next level:

Classic cream cheese frosting with a hint of lemon or orange zest
Chopped pecans or walnuts for crunch
Shredded coconut for a tropical vibe
Carrot ribbons or candied ginger for elegant decoration

Mix and match depending on your occasion!

Mistakes to Avoid When Making Carrot Cheesecake

Overmixing the cheesecake batter: Creates cracks and a dense texture
Skipping the cooling process: Leads to sunken centers or crumbling slices
Not draining pineapple: Adds too much moisture to the carrot cake
Using cold cream cheese: Makes for a lumpy filling

Patience and temperature control are key.

Serving Suggestions and Presentation Ideas

Garnish each slice with a swirl of cream cheese frosting and a sprinkle of nuts.
Serve with a dollop of whipped cream and a cinnamon stick.
Present on a cake stand with floral garnishes for festive occasions.
Add edible flowers or carrot curls for an upscale brunch table centerpiece.

How to Store and Freeze Carrot Cake Cheesecake

Refrigerator:
Store covered in the fridge for up to 5 days. Use a cake dome or wrap in plastic.

Freezer:
Freeze whole or sliced (without toppings) for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator before serving.

Make-Ahead Tip:
Bake 1–2 days in advance and add toppings just before serving.

Nutrition Information (Per Serving – 1 Slice out of 12)

Calories: 430 kcal
Sugar: 28 g
Fat: 28 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 7 g

Values are approximate and may vary based on specific ingredients and toppings.

What to Serve with Carrot Cake Cheesecake

Pair this indulgent dessert with:

Herbal teas (like chamomile or ginger)
A glass of cold milk or oat milk
Fresh berries on the side
A scoop of vanilla yogurt for a lighter balance

These pairings enhance the richness without overpowering it.

Frequently Asked Questions (FAQs)

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend.

Can I make it without pineapple?
Absolutely. Substitute with applesauce or leave it out entirely if preferred.

Do I need a water bath?
It’s optional but recommended for an ultra-smooth texture.

Can I use store-bought cream cheese frosting?
Yes! It works in a pinch, though homemade gives a richer, fresher flavor.

Final Thoughts on This Live Well Bake Often Inspired Dessert

This Homemade Carrot Cake Cheesecake is the ultimate fusion dessert—part spice cake, part creamy cheesecake, and 100% unforgettable. Whether you’re celebrating a holiday, hosting brunch, or just want a slice of something special, this recipe is guaranteed to impress.

With a tender crumb, smooth filling, and customizable toppings, this dessert is a creative twist on two classics. It’s everything you love about carrot cake recipes and large cheesecake creations rolled into one decadent delight.

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