Description

This Carrot Cake Cheesecake combines the moist, spiced flavors of a traditional carrot cake with a rich, creamy cheesecake layer, topped with vibrant whipped cream decorations resembling carrots. Perfectly layered with pureed steamed carrots in the batter and finished with a water bath baked cheesecake, this dessert brings a delightful twist to classic favorites.

Ingredients

Scale

Carrot Cake

1 lb (454g) raw carrots
3/4 cup + 1 tbsp (106g) all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground 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

Cheesecake Filling

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

Whipped Cream & Decoration

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
Chopped pecans for garnish, optional

Instructions

Prepare Carrots: Peel the carrots and grate them until you have 1 1/4 cups (125g). Cover and refrigerate. Chop the remaining carrots (about 188g) into small pieces for steaming.
Steam Carrots: Place chopped carrots in a steamer basket over boiling water, cover, and steam for 10-15 minutes until very tender.
Puree Carrots: Transfer warm steamed carrots to a food processor or blender and puree until smooth, yielding about 1/2 cup + 2 tbsp (156g). Set aside to cool.
Prepare Pan and Oven: Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Preheat oven to 350°F (176°C).
Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Cream Butter and Sugars: In a large mixer bowl, beat butter, vegetable oil, brown sugar, white sugar, and vanilla extract on medium speed until light and fluffy, about 3-4 minutes.
Add Egg: Beat in the egg until fully incorporated, scraping the bowl sides as needed.
Add Dry Ingredients in Two Parts: Add half the dry ingredients and mix until mostly combined. Then add the carrot puree and mix well. Add the remaining dry ingredients, blending gently without overmixing.
Fold in Mix-ins: Gently stir in grated carrots, pineapple, coconut flakes, nuts, and raisins if using.
Bake Carrot Cake: Pour batter into prepared pan and bake at 350°F (176°C) for 27 minutes, or until a toothpick inserted comes out clean.
Cool Carrot Cake: Remove from oven, turn it out onto a cooling rack, and let come to room temperature. If making ahead, wrap tightly and refrigerate.
Prepare for Cheesecake: Clean the springform pan, line the bottom with new parchment paper and grease the sides. Place the cooled carrot cake back into the pan.
Make Cheesecake Filling: Beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and vanilla extract and mix on low until combined. Add eggs one at a time, mixing gently after each addition, scraping bowl as needed.
Adjust Oven and Prepare Water Bath: Reduce the oven temperature to 300°F (148°C). Wrap the springform pan with aluminum foil to prevent leaks, then place it inside a larger pan. Pour warm water into the outer pan halfway up the sides of the springform pan.
Bake Cheesecake: Pour cheesecake batter over carrot cake base. Bake in water bath for 1 hour 30 minutes, until the center is set but still jiggles slightly.
Cool Cheesecake in Oven: Turn off oven, close door and let cheesecake rest for 30 minutes. Then crack the oven door open and let cool an additional 30 minutes to prevent cracking.
Chill Cheesecake: Remove cheesecake from oven and water bath. Refrigerate for 5-6 hours or overnight until firm. Remove from springform pan once cooled.
Make Whipped Cream: Just before serving, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
Color and Pipe Whipped Cream: Reserve 1/4 cup whipped cream and color it green. Color the remaining whipped cream orange. Pipe orange whipped cream onto the cheesecake to resemble carrot tops using a large round tip, then pipe green whipped cream on top using a grass piping tip.
Garnish and Serve: Optionally sprinkle chopped pecans on top. Refrigerate cheesecake until serving.

Notes

The carrot puree adds moisture and sweetness to the carrot cake layer while delivering vibrant flavor.
Steaming carrots before pureeing ensures a soft, smooth texture in the cake.
Using a water bath during cheesecake baking prevents cracking and creates a creamy texture.
Bring all dairy ingredients to room temperature before mixing for a smooth batter and better rise.
Decorating with colored whipped cream adds a festive, carrot-top look, enhancing presentation.
Store leftover cheesecake covered in the fridge; consume within 3 days for best freshness.

Prep Time: 40 minutes
Cook Time: 2 hours 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake cheesecake, layered cheesecake, carrot dessert, cream cheese dessert, springform pan cake