Introduction

This Carrot Cake Cheesecake combines the best of two classic desserts into one show-stopping treat. Moist, spiced carrot cake forms the base, topped with a smooth and creamy cheesecake layer, finished with colorful whipped cream decorations. It’s perfect for celebrations or any time you want a unique and delicious dessert.

A smooth, pale yellow cake sits on a white plate with small chestnut pieces sprinkled around the base edge of the cake and on top near the border. Around the edge of the cake's top surface, there are twelve dollops shaped like small orange carrots, each topped with bright green icing to resemble carrot leaves. The cake is placed on a white marbled surface with two whole carrots and a small white bowl full of chopped chestnuts in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (454g) raw carrots
3/4 cup + 1 tbsp (106g) all-purpose flour (measured correctly)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
Pinch of cloves
1/4 cup (56g) unsalted butter, room temperature
1 tbsp vegetable oil
1/3 cup (75g) packed light brown sugar
2 tbsp (26g) granulated white sugar
1/4 tsp vanilla extract
1 large egg
4 oz (114g) drained crushed pineapple, optional
1/4 cup + 2 tbsp (27g) sweetened coconut flakes, optional
1/4 cup (27g) chopped pecans or walnuts, optional
3 tbsp (28g) raisins, optional
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream, room temperature
1 tbsp vanilla extract
3 large eggs, room temperature
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (53g) powdered sugar
3/4 tsp vanilla extract
Orange gel icing color
Green gel icing color

Instructions

Step 1: Peel the carrots, then grate until you have 1 1/4 cups (125g). Cover and refrigerate the grated carrots.
Step 2: Chop the remaining carrots into small pieces and steam them over boiling water until very tender, about 10-15 minutes.
Step 3: Puree the warm steamed carrots in a food processor or blender until thick, about 1/2 cup + 2 tbsp (150ml). Set aside to cool.
Step 4: Prepare a 9-inch springform pan with parchment paper on the bottom and grease the sides. Preheat oven to 350°F (176°C).
Step 5: In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
Step 6: In a large bowl, beat butter, oil, sugars, and vanilla on medium speed until light and fluffy, 3-4 minutes.
Step 7: Add the egg and mix until combined. Scrape down the bowl as needed.
Step 8: Add half the dry ingredients and mix until just combined.
Step 9: Mix in the carrot puree until blended.
Step 10: Add the remaining dry ingredients and mix until combined; avoid over mixing.
Step 11: Stir in grated carrots, pineapple, coconut, nuts, and raisins if using, gently folding them into the batter.
Step 12: Pour the batter into the prepared pan and bake for 27 minutes or until a toothpick comes out clean.
Step 13: Let the cake cool in the pan briefly, then invert onto a rack and cool to room temperature.
Step 14: If making ahead, wrap the cake well and refrigerate. Bring to room temperature before adding filling.
Step 15: Wash the springform pan, re-line and grease it, then place the cooled cake inside.
Step 16: Beat cream cheese, sugar, and flour in a large bowl on low speed until smooth and combined. Scrape sides.
Step 17: Mix in sour cream and vanilla extract on low speed.
Step 18: Add eggs one at a time, mixing slowly after each addition, scraping bowl sides as needed.
Step 19: Reduce oven temperature to 300°F (148°C). Pour cheesecake batter evenly over carrot cake in the pan.
Step 20: Wrap outside of pan with foil. Place inside a larger pan and add warm water halfway up sides of springform pan to create a water bath.
Step 21: Bake for 1 hour 30 minutes until center is set but still slightly jiggly.
Step 22: Turn off oven and leave door closed for 30 minutes to slow cool the cheesecake.
Step 23: Crack oven door and let cheesecake cool another 30 minutes to prevent cracks.
Step 24: Remove cheesecake from oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
Step 25: Before serving, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Step 26: Set aside 1/4 cup whipped cream and color the rest with orange gel color. Color the reserved 1/4 cup with green gel.
Step 27: Pipe orange whipped cream onto cheesecake to resemble carrot tops using a round tip, then pipe the green cream on top with a grass tip.
Step 28: Optionally sprinkle chopped pecans on top and refrigerate until serving.

Tips & Variations

Use freshly grated carrots and pureed steamed carrots for the best texture in the cake layer.
Remove eggs and dairy from the fridge ahead of time to bring them to room temperature for a smoother batter.
Adding pineapple, coconut, nuts, or raisins enhances the moistness and flavor—feel free to customize.
Use gel food coloring for vibrant whipped cream without altering consistency.
Be sure to wrap the pan in foil tightly for the water bath to prevent leaks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. For best results, bring to room temperature before serving. Avoid freezing as the texture may be affected.

How to Serve

A slice of cake with two layers sits on a white plate with a decorative edge, placed on a green cloth over a white marbled surface. The bottom layer is a textured, golden-brown carrot cake with visible bits of nuts and carrot. The top layer is a smooth, creamy white cheesecake. On top, there are two bright orange dollops shaped like small carrots with rough texture, each topped with green frosting to look like carrot leaves. Small chopped nuts are sprinkled around the orange carrot shapes on the cheesecake layer. In the background, the rest of the cake with more orange carrot shapes can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without the optional pineapple, coconut, nuts, or raisins?

Yes, those ingredients are optional and can be omitted if you prefer a simpler carrot cake flavor.

How do I prevent the cheesecake from cracking?

Mix on low speed to minimize air bubbles, use a water bath for stable baking, and allow the cheesecake to cool slowly inside the turned-off oven with the door cracked. These steps help reduce cracking.