Enjoy two of everyone’s favorite springtime desserts in one with this impressively layered Carrot Cake Cheesecake. Together, carrot cake and cheesecake are creamy, rich, warmly spiced, and perfectly sweet, topped with whipped cream and chopped pecans.
A double Dessert, Perfect for Spring!
This luscious dessert recipe works perfectly for the season, and especially for Easter, because it combines two classic desserts into one super impressive cheesecake!
A tender, moist, and lightly spiced layer of traditional carrot cake is topped with a rich and creamy baked cheesecake. Every bite is the best of both worlds.
Give yourself a bit of extra time to prepare this special treat! You will be essentially baking two different cakes and then placing them on top of one another. I promise, it will all be worth it when you slice into your masterpiece, and your guests gasp in amazement!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
Cheesecake Layer
This is based on my classic NY style cheesecake, but it makes a shorter cake, without any crust.
- Cream Cheese: Use 24 ounces (3 packages) of full-fat cream cheese that you’ve let sit on the counter for a bit to come to room temperature.
- Eggs: These are the binder for the cheesecake. Let your eggs come to room temperature as well, before you start mixing up ingredients.
- Sour Cream and Heavy Cream: These make the cheesecake filling extra smooth and silky. Again, room temperature ingredients will mix in better than those straight from the fridge.
- Cornstarch: While I don’t add this to all of my cheesecakes, I think it’s important here, as it acts as a stabilizer and will ensure that your cheesecake thickens properly and slices cleanly.
- Granulated Sugar, Vanilla Extract, and Lemon Juice: To add flavor to the cream cheese.
Carrot Cake Layer
- Flour: Use all-purpose flour in this spiced cake. I’ve also made it with all-purpose gluten-free flour, and it turns out perfectly!
- Baking Soda and Baking Powder: Carrot cake is traditionally dense due to all the mix-ins, but these leavening agents help to give it a tender crumb.
- Spices: I always reach for ground cinnamon, ground cloves, and ground nutmeg for carrot cake. They add a balanced, sweetly-spiced flavor.
- Brown Sugar: I tested this recipe with light brown sugar, but dark brown sugar will also work.
- Oil and Heavy Cream: To add moisture to this recipe, use avocado oil (or your favorite neutral cooking oil) and a bit of heavy cream. If you don’t have any cream on hand, milk will do the job.
- Vanilla Extract
- Carrots: Shred the carrots using the fine side of your box grater so that they blend well into the cake batter. If you grate the carrots too coarsely, you end up with chunks of carrot in the cake, which is not ideal.
- Shredded Sweetened Coconut and Toasted Peacans: These add wonderful texture to the cake! To toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F (180°C) for 8 to 10 minutes, stirring halfway through.
Tip!
It’s helpful if you have two 9-inch springform pans for this recipe, but if you only have one, bake the carrot cake first. You can remove it to cool on a wire rack and then move on to the cheesecake layer.
How to Make a Layered Carrot Cake Cheesecake
All of the specific and detailed instruction steps are in the recipe card below. You should absolutely read through all of them before you get started. In short, there are three main parts to this double-duty dessert:
- Make the Cheesecake Layer: Bake it in the oven using a water bath to avoid cracking, and then allow it to cool. Chill the cheesecake in the fridge for at least four hours.
- Make the Carrot Cake Layer: Use the same size pan to bake a single-layer carrot cake. Allow it to cool completely, and level the top if needed.
- Stack and Finish: Place the carrot cake on top of the chilled cheesecake and then invert it onto a platter so that the carrot cake is on the bottom. Frost your cake with whipped cream or whipped topping and decorate with chopped pecans.
How to Store Cheesecake
You’ll want to store this cake covered in the refrigerator until you’re ready to serve it. It will keep for up to 5 days, but is best if enjoyed within 3 days.
My Expert Recipe Tips
- Use room temperature ingredients. Cold cream cheese will not whip up into a smooth cheesecake filling. Give the eggs, cream cheese, and sour cream at least 1 hour at room temperature to soften.
- Use a springform pan, and be sure to line it with parchment paper so that the cheesecake is easy to remove.
- Don’t skip the water bath! Wrap the outside of your cheesecake pan with foil, and then place the whole thing into a large roasting pan. Pour hot water into the roasting pan so that it’s about halfway up the sides of the cake pan. The moist oven environment promotes even baking.
- Small cracks on top of the cheesecake are ok! We’ll be covering them with whipped cream. To avoid cracking, be sure not to overbake the cheesecake. Bake just until the edges are set, and the center has a slight wobble to it.
- Frost the cake just before serving, especially if you’re using fresh whipped cream. If you would like to frost it ahead of time, use stabilized whipped cream or whipped topping.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Carrot Cake Cheesecake
This Carrot Cake Cheesecake combines a rich, creamy vanilla cheesecake with a moist, warmly spiced carrot cake layer. Finished with whipped cream and chopped pecans, it brings together two classic desserts in one impressive cake. Perfect for holidays, spring celebrations, or any special occasion.
Servings
This Carrot Cake Cheesecake combines a rich, creamy vanilla cheesecake with a moist, warmly spiced carrot cake layer. Finished with whipped cream and chopped pecans, it brings together two classic desserts in one impressive cake. Perfect for holidays, spring celebrations, or any special occasion.
Equipment
- Stand mixer or hand mixer
- Rubber Spatula
- Roasting pan for water bath
Ingredients
Cheesecake Layer
- 24 ounces (680 g) full fat cream cheese softened
- 1 cup (200 g) granulated sugar
- 3 tablespoons (22 g) cornstarch
- ½ cup (120 ml) sour cream
- ½ cup (120 ml) heavy cream
- 2 large eggs at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 teaspoon (5 ml) fresh lemon juice
Carrot Cake Layer
- 1 ¼ cups (155 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 large eggs
- ¼ cup (55 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ¾ cup (180 ml) avocado oil or canola oil
- ½ cup (120 ml) heavy cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (150 g) finely shredded carrots
- ½ cup (55 g) chopped toasted pecans
- ⅓ cup (30 g) shredded sweetened coconut
Topping (optional)
- 2 cups (480 g) whipped cream or stabilized whipped topping
- ¾ cup (85 g) chopped toasted pecans
Instructions
- Preheat the oven to 325°F (160°C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan tightly with two layers of aluminum foil.
- In a large bowl, beat the cream cheese, sugar, and cornstarch until completely smooth and free of lumps.
- Add the sour cream and heavy cream, then mix until fully combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Stir in the vanilla and lemon juice until smooth.
- Pour the cheesecake batter into the prepared pan and smooth the top.
- Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 50 to 60 minutes, or until the center reaches 150°F (65°C). The outer edges should be set and the center should still have a slight jiggle.
- Remove from the oven and cool completely on a wire rack. Refrigerate for at least 4 hours or until fully chilled.
- Preheat the oven to 350°F (180°C). Line another 9 inch (23 cm) springform pan with parchment paper and lightly grease.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a large bowl, using a whisk or a hand mixer, beat the eggs with the brown sugar and granulated sugar until lighter in color and slightly thickened.
- Add the oil, heavy cream, and vanilla, then mix until combined.
- Add the dry ingredients and mix just until no dry streaks remain.
- Fold in the finely shredded carrots, chopped pecans, and shredded coconut until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the carrot cake to cool completely.
- Level the top of the carrot cake if needed.
- Place the carrot cake layer on top of the chilled cheesecake while the cheesecake is still in the springform pan.
- Place a serving platter on top of the springform pan and carefully invert the cake.
- Remove the springform ring and base, then peel away the parchment paper.
- Spread the whipped cream evenly over the top and sides of the cake.
- Press the chopped pecans around the outer edges. Refrigerate until ready to serve.
Notes:
- To toast pecans, spread in a single layer on a baking sheet and bake at 350°F (180°C) for 8 to 10 minutes, stirring halfway through.
- This cake recipe will work with all-purpose gluten-free flour.
- If you only have one springform pan, bake the carrot cake first. Then remove it from the pan to cool, wash the pan, and proceed with the cheesecake part of the recipe.
- For best results, add the whipped cream frosting just before serving. If the cake will sit frosted for several hours, use stabilized whipped cream.
- Store covered and in the fridge for up to 5 days.
Nutrition Information
Serving: 1slice, Calories: 715kcal, Carbohydrates: 47g, Protein: 9g, Fat: 56g, Saturated Fat: 23g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 23g, Trans Fat: 0.01g, Cholesterol: 155mg, Sodium: 368mg, Potassium: 314mg, Fiber: 2g, Sugar: 31g, Vitamin A: 3951IU, Vitamin C: 1mg, Calcium: 134mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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