Carrot Cake Cheesecake Recipe

Experience an innovative dessert masterpiece with a captivating blend of moist, spiced carrot cake layered seamlessly with silky, tangy cheesecake. This exquisite creation marries delightful textures and harmoniously balanced flavors, featuring aromatic cinnamon, nutmeg, crunchy walnuts, and sweet raisins. Each bite promises an irresistibly sumptuous treat for devoted dessert enthusiasts.

I’m super excited to share my Carrot Cake Cheesecake recipe with you all because its flavor is just to die for!! This recipe combines two of my favorite cakes in one, making it a must-try for anyone who loves a mix of textures and tastes.

When I first made this, I was amazed how the 2 cups of grated carrots blended so well with 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 cup brown sugar to create a wonderfully balanced base. The dish also uses 4 large eggs, 3/4 cup vegetable oil, and spices like 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg which add a warm, comforting flavor.

For the cheesecake layer, the softened 16 oz cream cheese works with another 1/2 cup granulated sugar and 2 eggs, plus a touch of sour cream and vanilla extract, creating a rich, creamy finish that you’ll love. It’s a winter cheesecake twist you don’t wanna miss!

Why I Like this Recipe

I love this recipe because it mixes two of my all-time favorite desserts into one amazing treat. I really dig how the spicy carrot cake blends with the smooth, creamy cheesecake layer – it’s like getting the best of both worlds with every bite. I also like that extra crunch from the walnuts and raisins, which adds a fun texture to the cake. Lastly, there’s just something special about making a cake that’s so unique and homey; it always reminds me of lazy weekends spent baking with family.

Ingredients

• Carrots: Packed with fiber and vitamins, they add a natural sweetness and boost nutrition.
• All-purpose flour: Gives the cake structure and is mainly carbohydrates for energy.
• Granulated sugar: Makes the batter sweet, but too much can be a bit unhealthy sometimes.
• Cream cheese: Offers a rich tangy flavor and a very smooth, creamy texture.
• Eggs: Provide protein and help bind the ingredients together so the cake holds up.
• Sour cream: Adds a slight tang and extra moisture which makes the cheesecake filling super creamy.

Ingredient Quantities

• 2 cups grated carrots (about 3 to 4 medium carrots)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 3/4 cup vegetable oil
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts (optional)
• 1 cup raisins (optional)
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar (for the cheesecake layer)
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch springform pan pretty well.

2. In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar and 1/2 cup brown sugar until smooth, then mix in 3/4 cup vegetable oil.

3. Stir in 2 cups grated carrots (about 3 to 4 medium carrots) until evenly mixed.

4. In another bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg.

5. Fold the dry ingredients into the wet mixture gently and stir in 1 cup chopped walnuts and 1 cup raisins if you want that extra crunch and sweetness.

6. Pour the carrot cake batter into your prepared pan and spread it out evenly.

7. For the cheesecake layer, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until creamy. Add 2 large eggs (room temperature), 1/2 cup sour cream and 1 teaspoon vanilla extract, and mix until smooth.

8. Dollop the cheesecake filling evenly over the carrot cake batter. Use a knife (or skewer) to lightly swirl the cheesecake into the carrot cake to create a marbled effect.

9. Bake the layered cake in the preheated oven for about 55-65 minutes. Check that the center is mostly set when you insert a toothpick.

10. Let the cake cool completely in the pan then chill in the refrigerator for at least 4 hours before slicing and serving. Enjoy this to die for treat!

Equipment Needed

1. Preheated oven (set to 350°F)
2. 9-inch springform pan (greased well)
3. Large mixing bowl (for combining eggs, sugars, and oil)
4. Whisk (for beating eggs and sugars)
5. Medium bowl (to sift and mix dry ingredients)
6. Measuring cups and spoons (to measure flour, sugars, spices, etc.)
7. Rubber spatula or wooden spoon (to gently fold ingredients together)
8. Electric or hand mixer (for beating the cream cheese mixture)
9. Knife or skewer (to swirl the cheesecake into the carrot cake)
10. Toothpick (to check the cake’s doneness)
11. Refrigerator (for chilling the cake for at least 4 hours)

FAQ

Carrot Cake Cheesecake Recipe Substitutions and Variations

• All-purpose flour: You can use whole wheat pastry flour or a gluten free blend if you’re lookin for a healthier twist, just keep in mind the texture might come out a bit different.
• Vegetable oil: Melted coconut oil works great as a substitute if you want a hint of coconut flavor in your batter.
• Cream cheese: Mascarpone can be swapped in for cream cheese if you don’t have any on hand, it will give your cheesecake an extra creamy taste.
• Sour cream: Greek yogurt is a good alternative to sour cream, and it gives that same tangy flavor while adding more protein.

Pro Tips

1. Make sure your eggs and cream cheese are at room temperature before you start. This helps the cheesecake layer blend better and creates a smoother texture overall.
2. When you fold in the dry ingredients into the wet, mix just until no streaks remain. Overmixing can turn your cake dense and heavy.
3. For that cool marbled look, don’t overdo the swirling. A few gentle streaks with a skewer are enough to get that delicious looking effect without messing up the layers.
4. If you’re adding walnuts and raisins, try to stir them in evenly so every bite gets that extra crunch and flavor.