It was the week before Easter, and the kitchen smelled like cinnamon, toasted walnuts, and cream cheese. The kids were scattered across the house — some on devices, some in moods — and I knew I needed something extra to reel them all back in.
That’s when I reached for two old recipe cards: one for my mama’s Texas-style carrot cake and the other for the cheesecake I learned in a Parisian kitchen during my culinary training. What came out of my oven was something that stitched memory to the moment — a carrot cake cheesecake so rich, so balanced, that even my grumpiest teen cracked a smile.
I call this my “hug in a slice” dessert. It’s deeply spiced, layered with creamy tang, and topped with a luscious whipped frosting that tastes like comfort. If you’ve never made a carrot cake cheesecake before, get ready — this one’s not just a dessert, it’s a bridge to your favorite memories.
What is Carrot Cake Cheesecake?
Carrot cake cheesecake is exactly what it sounds like — a decadent mash-up of two iconic desserts. It combines the moist, warmly spiced texture of a traditional carrot cake with the dense, creamy richness of a baked New York-style cheesecake. The layers are either swirled or stacked, depending on preference. Mine? I stack ‘em. Clean, bold, and absolutely irresistible.
Why You’ll Love This Carrot Cake Cheesecake
- It’s two desserts in one — less baking, more WOW.
- Every bite delivers that perfect sweet-savory-spice balance.
- It holds up beautifully for holidays, parties, or cozy nights in.
- It’s pork-free and alcohol-free (like everything I make for my big, diverse family).
- It freezes well — if it makes it that far.
Tips for Making the Best Carrot Cake Cheesecake
I learned the secret to the best carrot cake cheesecake isn’t just in the ingredients — it’s in how you balance texture and temperature.
- Room temp everything. Cold cream cheese or eggs will give you lumps.
- Grate carrots by hand. Pre-shredded carrots are too thick and too dry. Use the small holes on a box grater.
- Drain pineapple. Use crushed pineapple in juice (not syrup) and press out the liquid — too much moisture ruins the crumb.
- Bake low and slow. A water bath helps keep that cheesecake creamy with zero cracks.
- Cool gradually. After baking, crack open the oven door and let the cheesecake rest. It prevents sinking and keeps texture perfect.
How to Make Carrot Cake Cheesecake
This recipe has three parts:
- Carrot cake base
- Cheesecake layer
- Cream cheese frosting
But don’t stress — we’re stacking, not swirling, so it’s way easier than it looks.
Ingredients
For the Carrot Cake Layer:
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 large eggs
- ½ cup neutral oil (like avocado or sunflower)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp pure vanilla extract
- 1 cup finely grated carrots
- ¼ cup drained crushed pineapple
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup shredded coconut (unsweetened)
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the Frosting:
- 4 oz cream cheese, softened
- 2 tbsp butter (room temperature)
- 1 cup powdered sugar
- ½ tsp vanilla
- 1 tbsp milk (as needed for consistency)
Step-by-Step Instructions
1. Prep
Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment.
2. Make the Cheesecake
In a stand mixer, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Beat until just combined. Set aside.
3. Make the Carrot Cake
In a large bowl, whisk flour, spices, baking soda/powder, and salt. In another bowl, mix eggs, oil, sugars, and vanilla until creamy. Stir in carrots, pineapple, nuts, and coconut. Fold in dry ingredients.
4. Layer
Spread carrot cake batter evenly in the pan. Pour cheesecake batter over it gently, using a spatula to smooth the top.
5. Bake
Place the pan in a larger roasting dish. Fill with hot water halfway up the sides. Bake for 60–70 minutes until the center is slightly jiggly but mostly set.
6. Cool
Turn off the oven, crack the door, and let rest for 1 hour. Then transfer to the fridge for at least 4 hours or overnight.
7. Frost
Once fully chilled, beat frosting ingredients until smooth. Spread on top. Garnish with extra chopped nuts or toasted coconut if you like.
Tools You’ll Need
- 9-inch springform pan
- Hand or stand mixer
- Box grater (for carrots)
- Mixing bowls
- Roasting pan (for water bath)
- Rubber spatula
- Offset spatula (optional, for frosting)
Top Tips for Perfecting Your Carrot Cake Cheesecake
- Don’t overmix the cheesecake batter. Too much air = cracks.
- Use a water bath. It’s annoying, but trust me — it works.
- Bake one day ahead. The flavor deepens and texture settles perfectly overnight.
- Slice with a hot knife. Dip in hot water, wipe clean — repeat between slices.
Storing and Reheating Tips
- Store in the fridge up to 5 days, covered tightly.
- Freeze slices individually wrapped, up to 2 months.
- Thaw overnight in the fridge. Don’t microwave — it ruins the texture!
FAQs
What is Golden Girls Cheesecake?
Golden Girls Cheesecake usually refers to the classic New York-style cheesecake featured in episodes of the TV show The Golden Girls. It’s dense, creamy, and symbolic of late-night friendship chats — not carrot cake-based, but equally nostalgic.
What’s the Secret to the Best Carrot Cake?
Grated fresh carrots, real crushed pineapple, and the perfect balance of moisture and spice. And never skip cinnamon.
What is a Carrot Cake Bomb?
A carrot cake bomb is a fun twist — think cake pop meets lava cake. It’s a round carrot cake shell filled with cream cheese frosting, sometimes dipped in white chocolate. Basically: one bite of heaven.
Conclusion
I’ve baked this carrot cake cheesecake for birthdays, baby showers, and yes — even just a random Wednesday. It’s the dessert that makes people lean back in their chairs, close their eyes, and say “whoa.” And around here, that’s the highest compliment you can get.
Bake it once, and you’ll understand why it’s on rotation at every family gathering. This isn’t just cake. It’s a little piece of home.
Print
Carrot Cake Cheesecake
- Total Time: 5 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A luscious carrot cake cheesecake combining two beloved desserts into one unforgettable slice. Creamy, spiced, layered and perfect for holidays or cozy evenings.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 large eggs
- ½ cup neutral oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- ¼ cup drained crushed pineapple
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup shredded coconut (unsweetened)
- 16 oz cream cheese, softened
- ½ cup granulated sugar (for cheesecake)
- 2 large eggs (for cheesecake)
- 1 tsp vanilla extract (for cheesecake)
- ¼ cup sour cream
- 4 oz cream cheese (for frosting)
- 2 tbsp butter
- 1 cup powdered sugar
- ½ tsp vanilla
- 1 tbsp milk
Instructions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment.
- In a mixer, blend cream cheese and sugar for the cheesecake layer until smooth. Add eggs, vanilla, sour cream. Set aside.
- Whisk dry carrot cake ingredients in one bowl. Mix eggs, oil, sugars, and vanilla in another. Combine with carrots, pineapple, coconut, and nuts. Fold in dry mix.
- Pour carrot cake batter into the pan. Gently add cheesecake batter over it and smooth the top.
- Place pan in a larger pan filled with hot water. Bake 60–70 minutes.
- Turn off oven, crack the door, and let sit for 1 hour. Chill in the fridge 4+ hours.
- Beat frosting ingredients until fluffy. Frost chilled cheesecake and garnish as desired.
Notes
Use a water bath to avoid cracks. For clean slices, use a hot knife. This recipe is perfect for make-ahead and holiday entertaining.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: carrot cake cheesecake, layered cheesecake, holiday dessert, carrot cake recipes, family desserts
