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Carrot Cake Cheesecake

March 23, 2022 by thedomesticrebel | 2 Comments

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a piece of carrot cake cheesecake on a white plate with a wooden fork

This Carrot Cake Cheesecake is such a fun springtime treat (or year-round if you roll like that!). A marbled dessert featuring creamy cheesecake and spiced carrot cake in one!

I cannot believe it is practically springtime!

Sacramento had its first 80 degree F day yesterday. Although it was a nice day, I want to hold onto the 70 degree days a little longer because knowing California weather, summer will be here soon and I want to postpone that as long as humanly possible! If you’re new around here, I am strictly anti-summer, lol. Why I live in a hot climate is beyond me.

Anyway, let’s focus on spring and spring desserts. Easter is next month and if you plan on celebrating or at least having a nice dinner, I bet you’re brainstorming menu ideas. This Carrot Cake Cheesecake would be a show-stopper on your dinner table! It’s a marbled confection featuring layers of spiced homemade carrot cake swirled with creamy cheesecake, then topped with a cream cheese frosting.

Seriously DIVINE.

It reminds me of the Cheesecake Factory version but even more delicious because it’s homemade! While it is a little labor intensive due to the steps involved, it is oh so worth it, I promise!

a slice of carrot cake cheesecake on a gold-rimmed white plate

The Cake

The cake is basically my carrot cake recipe shrunk down to be a mini batch version. It has the same delicious spiced cake base with freshly grated carrots, chopped pecans and crushed pineapple for moisture and flavor.

The Cheesecake

The cheesecake is just like any other and begins with cream cheese (obviously), sugar, eggs, vanilla extract, and sour cream. Pretty standard stuff! It’s when it gets layered and swirled with the carrot cake batter that things take a turn on the wild side.

The Cream Cheese Frosting

The cream cheese frosting is just like any other you’ve had, just shrunk down into a smaller portion to frost the top of the cheesecake. This adds flavor and ties in the carrot cake portion, and also covers up any cracks or sinkage in your carrot cake. I finished it off with a small crown of chopped pecans to make it look pretty.

carrot cake cheesecake slice on a white plate with a wooden fork

Spiced, nutty, creamy and sweet – this Carrot Cake Cheesecake is one to beat!

a piece of carrot cake cheesecake with a bite on a fork

*slightly adapted from Cooking Classy

a carrot cake cheesecake slice on a white mini plate with a wooden fork
Print Recipe
4.50 from 2 votes

Carrot Cake Cheesecake

This Carrot Cake Cheesecake combines two classic desserts into one magnificent mashup! Spiced, nutty carrot cake is swirled into cool and creamy cheesecake in a gorgeous dessert you don't want to miss.
Prep Time6 hrs 45 mins
Cook Time1 hr
Total Time7 hrs 45 mins
Course: Cheesecake, Dessert
Cuisine: American, Dessert
Servings: 10 servings

Ingredients

For the Cheesecake:

  • 16 oz (Two 8 oz packages) cream cheese, softened
  • 2/3 cup granulated white sugar
  • 2 tsp all-purpose flour
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup sour cream

For the Carrot Cake:

  • 1/2 cup vegetable or canola oil
  • 1/3 cup crushed pineapple, drained
  • 2/3 cup granulated white sugar
  • 1/3 cup lightly packed light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1½ tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1¼ cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1¼ cups finely grated carrots
  • 1/3 cup coarsely chopped pecans

For the Frosting and Topping:

  • 4 oz cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • 1 tsp pure vanilla extract
  • 1 cup confectioners' sugar
  • 2/3 cup coarsely chopped pecans

Instructions

  • Preheat oven to 350° degrees F. Grease a 9" round springform pan with cooking spray and set aside.
  • First, make the cheesecake mixture: In the bowl of a stand mixer, cream together the cream cheese, granulated sugar and flour together with the paddle attachment until smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add in the eggs, one at a time, followed by the vanilla extract and sour cream, mixing well. Scrape down the bottom and sides of the bowl as needed. Mixture will be thin. Forcefully tap the bowl against the countertop for about 30 taps to pop any air bubbles. Set aside.
  • For the carrot cake mixture: In a large bowl, whisk together the vegetable oil, crushed pineapple, granulated sugar, brown sugar, eggs, and vanilla extract together until combined, about 30 seconds. Add in the spices, flour, baking soda, baking powder, and salt and whisk until just barely combined but still streaks of flour remain. Lastly, fold in the grated carrots and chopped pecans and fold in until combined. Tap this bowl forcefully against the countertop about 30 taps to pop air bubbles as well.
  • For assembly: First, pour about 1½ cups of the carrot cake batter into the bottom of the greased springform pan and spread into an even layer. Then, add about 1/2 of the cheesecake mixture in dollops. Do not spread or swirl. Next, add the remaining carrot cake batter, followed by the remaining dollops of cheesecake batter. Resist the urge to spread or swirl. I like to dollop the cheesecake batter on rather than pour it on in one big glob; it covers more evenly this way.
  • Bake for 60-65 minutes or until done (if the center jiggles very slightly, that is alright). I recommend tenting the pan around the 40-minute mark with foil to prevent from excessive browning of the cheesecake. Cool for about 1 hour, then cover with plastic wrap or foil and refrigerate for about 6 hours, or overnight, before frosting.
  • For the frosting: In a medium bowl, beat together the cream cheese, butter, and vanilla extract together with a handheld electric mixer until smooth. Add in the confectioners' sugar and mix until combined.
  • Spread the frosting evenly over the cheesecake. Garnish the rim of the frosted cheesecake with chopped pecans. Store any leftover cheesecake in the fridge.

closeup of a piece of carrot cake cheesecake with a bite missingThis cheesecake is seriously out of this world! A must make for any carrot cake fan!

CARROT CAKE CHEESECAKE PHOTO COLLAGE

Have a super sweet day!

xo, Hayley

My 5-Star Carrot Cake this way…

carrot cake slice on a white plate

Best Ever Carrot Cake

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Comments

  1. Patty James says

    April 17, 2022 at 5:51 pm

    5 stars
    I was a bit nervous about trying this recipe since there were no reviews yet, but it looked so good and unique combining 2 of my favorite desserts. I made this for my family Easter dinner today and it was a hit! i cooked it exactly as directed and it came out perfect. I did double the icing simply because I love cream cheese icing on a carrot cake. We will be fighting over the last 2 slices tonight! I may have to hide it! ;-)) Thank you for another wonderful recipe!

    Reply
  2. Suzanne says

    December 26, 2022 at 2:42 pm

    4 stars
    Amazing! I used Bob’s Red Mill Gluten free flour. (Let cake batter rest 30 mins before baking) I followed the recipe from there. Really, easy to prepare and well received by my guests. Maybe next time I’d add just a few raisins into carrot cake batter but it wasn’t missed or needed in the final results. Just maybe a nice touch.

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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