Carrot Cake Cheesecake

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By: Jill Mills Updated: Apr 17, 2025

This stunning Carrot Cake Cheesecake features two moist layers of spiced carrot cake and a creamy cheesecake center, all topped with luscious cream cheese frosting and crunchy pecans. A perfect centerpiece dessert for any celebration!

I’m a huge fan of carrot cake, whether it’s a classic carrot cake with cream cheese frosting, carrot cake roll, carrot cake cupcakes or any other carrot cake-flavored desserts. This carrot cake cheesecake may be my most decadent carrot cake-flavored dessert yet. It features two layers of moist carrot cake and a thick layer of cheesecake, all coated in tangy cream cheese frosting. This one is definitely a show-stopping dessert perfect for any special occasion!

Why I Love This Carrot Cake Cheesecake Recipe

There are so many things that I love about this recipe! Here are a few of them.

• Creamy, tangy cheesecake. The middle cheesecake layer of this decadent dessert is thick, tangy, and creamy – just the way a cheesecake should be! I opted to use a real baked cheesecake for this layer instead of a no-bake option. It really works and adds a great contrast to the sweet cake layers.
• Moist spiced carrot cake. There are two layers of carrot cake in this recipe. They’re moist, fluffy, and perfectly spiced with cinnamon. The sweet, spiced cake layers pair so nicely with the tangy cheesecake.
• Cream cheese frosting! Is it really carrot cake if there’s no cream cheese frosting? I don’t think so! There is a thin layer of frosting between each cake and cheesecake layer, then I coated the entire cake with frosting as well. It complements the other flavors so well.

Recipe Ingredients

Each layer of this cake is made with a handful of ingredients. Scroll down to the recipe card below for the exact measurements.

For the Cheesecake Layer:

• Cream cheese – I recommend full-fat brick-style cream cheese. Low-fat cream cheese or the kind in the container is softer and won’t hold the shape as well.
• Granulated sugar
• Eggs – Add richness and structure to the filling.
• Heavy cream – Helps to stabilize the filling and create a smooth texture.
• Vanilla extract

For the Carrot Cake Layers:

• All-purpose flour
• Leavening agents – Baking powder & baking soda both help the cake rise and create a tender texture.
• Cinnamon – Adds warm flavor to the cake.
• Salt
• Vegetable oil – Adds moisture to the cake.
• Sugar – Both granulated sugar and brown sugar are used in the cake. The brown sugar adds extra moisture and some rich molasses flavor to the cake.
• Eggs
• Vanilla extract
• Carrots – I recommend freshly grated carrots. Pre-shredded carrots are often too thick and dry. Freshly grated carrots provide better texture and moisture.
• Pecans – Add texture to the cake. They can be omitted if desired or changed to walnuts.

The Cream Cheese Frosting & Garnish:

• Cream cheese – Softened so it’s easy to mix.
• Unsalted butter – I prefer unsalted butter to fully control the sweetness. If you end up using salted butter, you may want to omit the pinch of salt.
• Powdered sugar – Sweetens and stabilizes the frosting.
• Vanilla extract
• Chopped pecans – I like to decorate the carrot cake cheesecake with pecans. They can easily be omitted for a nut-free option.

How To Make Carrot Cake Cheesecake

Each part of this cake takes just a few steps to make. Remember that the cheesecake needs several hours to set and the cake layers also need to cool completely before assemble. I like to make the layers in advance and assemble them the next day! More detailed printable instructions can be found in the recipe card below.

Cheesecake Layer:

• Prep. Preheat the oven to 325F. Grease the bottom and sides of a springform pan and line the bottom with parchment paper. Wrap the outside of the pan tightly in two layers of aluminum foil.
• Make the mixture. Beat the cream cheese and sugar on low speed until smooth and creamy. Mix in the eggs one at a time, followed by the heavy cream and vanilla extract. Stop as soon as the batter is fully incorporated. Pour the mixture into the prepared pan.
• Prepare the water bath. Place the pan in a larger roasting pan. Pour hot water into the outside pan until it’s halfway up the sides of the springform pan.
• Bake. Bake for 35-40 minutes, until the edges are set but the center is still slightly jiggly.
• Cool. Turn off the oven and open the door slightly. Let the cheesecake cool for an hour in the oven. Remove the cheesecake from the water bath, run a sharp knife around the edges to loosen it from the pan, and let cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours.

Carrot Cake Layers:

• Prep. Preheat the oven to 350F. Grease two round cake pans and then line them with parchment paper.
• Make the batter. Whisk together the dry ingredients. In a separate bowl, combine the oil, sugars, eggs, and vanilla until smooth. Mix in the dry ingredients until just combined, as overmixing can cause dense cake. Fold in the grated carrots and pecans.
• Bake. Divide the carrot cake batter between the two pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
• Cool. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting:

• Combine the ingredients. Beat the cream cheese and butter on medium speed until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt. Beat on low until incorporated, then increase the speed. Continue beating until fluffy.

Assemble the Cake:

• Prep the first layer. Place one carrot cake on a serving plate. Top with a thin layer of cream cheese.
• Add the cheesecake. Place the chilled cheesecake on top of the carrot cake. Top with another thin layer of frosting.
• The final layer. Add the second cake layer on top of the cheesecake. Frost the top and sides of the cake with the remaining frosting.
• Add the pecans. Sprinkle the chopped pecans on top of the cake, pressing gently to adhere them to the frosting, if desired.

Proper Storage

• Fridge. Store the assembled carrot cake cheesecake in an airtight container in the refrigerator for up to 4 days. Wrap slices individually in plastic wrap for quick servings.
• Freezer. Wrap the fully assembled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

More Cheesecake Recipes To Try

• Caramel Apple Cheesecake
• Funfetti Cheesecake
• Cranberry Cheesecake
• Buckeye Cheesecake
• Strawberry Cheesecake

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Carrot Cake Cheesecake

This stunning Carrot Cake Cheesecake features two moist layers of spiced carrot cake and a creamy cheesecake center, all topped with luscious cream cheese frosting and crunchy pecans. A perfect centerpiece dessert for any celebration!

Servings: 12 slices

Prep: 40 minutes mins

Cook: 1 hour hr 10 minutes mins

Assembly & Cooling Time: 6 hours hrs 20 minutes mins

Total: 8 hours hrs 10 minutes mins

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Ingredients

  

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For the Cheesecake Layer:

• ▢ 24 ounces cream cheese softened
• ▢ ¾ cup granulated sugar
• ▢ 3 large eggs
• ▢ ¾ cup heavy cream
• ▢ 1 ½ teaspoons vanilla extract

For the Carrot Cake Layers:

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt
• ▢ ¾ cup vegetable oil
• ▢ 1 cup granulated sugar
• ▢ ½ cup brown sugar
• ▢ 3 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups carrots finely grated
• ▢ ½ cup pecans chopped

For the Cream Cheese Frosting:

• ▢ 16 ounces cream cheese softened
• ▢ ½ cup unsalted butter softened
• ▢ 4 cups powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ Pinch of salt

For Garnish:

• ▢ ½ cup chopped pecans

Instructions

Make the Cheesecake Layer:

• Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal.
• Wrap the outside of the springform pan tightly in two layers of aluminum foil to prevent water from seeping in during the water bath.
• In a large mixing bowl, beat the cream cheese and sugar together on low speed until smooth and creamy. Avoid using high speed to prevent incorporating too much air, which can cause cracks.
• Add the eggs one at a time, mixing on low speed after each addition just until combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
• Mix in the heavy cream and vanilla extract on low speed until smooth. Do not overmix—stop as soon as the batter is fully incorporated and creamy.
• Pour the batter into the prepared springform pan and smooth the top with a spatula.
• Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to provide even, moist heat.
• Bake for 35–40 minutes, or until the edges are set, but the center still has a slight jiggle when you gently shake the pan. Avoid opening the oven door while baking, as sudden temperature changes can cause cracking.
• Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour to gradually reduce the temperature and prevent cracking from sudden cooling.
• Remove the cheesecake from the water bath. Run a sharp knife around the edges of the cheesecake to loosen it from the pan and prevent cracks as it cools.
• Let the cheesecake cool completely at room temperature before covering it loosely with plastic wrap or foil. Refrigerate for at least 4 hours or, ideally, overnight to allow it to set fully.

Make the Carrot Cake Layers:

• Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the layers release easily.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures the dry ingredients are evenly distributed.
• In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Add the dry ingredients to the wet mixture and mix until just combined—be careful not to overmix to keep the cake light and tender.
• Fold in the grated carrots and pecans, ensuring they are evenly distributed throughout the batter.
• Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Ensure the layers are fully cool before assembling.

Make the Cream Cheese Frosting:

• In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy.
• Gradually add the powdered sugar, vanilla, and salt. Beat on low speed until incorporated, then increase the speed to medium-high and beat until fluffy.

Assemble the Cake:

• Place one carrot cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top to help the layers stick together.
• Carefully place the chilled cheesecake layer on top of the frosted carrot cake layer. Spread another thin layer of frosting over the cheesecake for stability.
• Place the second carrot cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it out with an offset spatula.

Decorate and Serve:

• Sprinkle chopped pecans on top of the cake for garnish, pressing gently if needed to adhere to the frosting.
• Slice and serve chilled for the best flavor and clean slices!

Last Step:

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Nutrition

Calories: 914kcal | Carbohydrates: 106g | Protein: 14g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 583mg | Potassium: 491mg | Fiber: 2g | Sugar: 85g | Vitamin A: 4665IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 2mg

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