Carrot Cake Cheesecake
A stunning dessert mashup that combines two favorites—moist spiced carrot cake and creamy vanilla cheesecake—layered and topped with rich cream cheese frosting. Perfect for holidays, birthdays, or when you just can’t choose one cake.
Ingredients
Carrot Cake Layer:
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1½ cups grated carrots
- ½ cup chopped walnuts or pecans optional
Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Frosting:
- 8 oz cream cheese softened
- ¼ cup butter softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line a springform pan.
- Mix dry and wet carrot cake ingredients separately, then combine.
- Beat cheesecake ingredients until smooth.
- Layer batters: half carrot, all cheesecake, rest of carrot.
- Bake 60–70 mins. Cool, then chill at least 4 hours.
- See full steps with tips & photos → https://wimpysdiner.net/carrot-cake-cheesecake/
Notes
- Grate fresh carrots finely for the best texture—avoid pre-shredded.
- Cake can be made a day ahead; it actually tastes better after chilling overnight.
- Store leftovers in the fridge for up to 5 days.