Spring treats just got a lot more exciting (and tasty!) with this carrot cake cheesecake recipe! It blends the rich deliciousness of carrot cake with the creamy decadence of cheesecake, all in one easy-to-make dessert. If you’re looking to treat yourself to something delectable or just want to wow family and friends with your dessert-making prowess, this is one cheesecake you’ll want to make again and again!
We’re still a few months away, but I can’t wait to plan for Easter! From fun activities for the kids to cute baby photoshoots and healthy treats to whip up for the family, there’s so much to look forward to every Easter.
One of the highlights for me is planning the festive desserts. This year, I’m going all out with something truly special and scrumptious – Easter carrot cake cheesecake!
I know what you’re thinking: carrot cake and cheesecake together? But trust me, this flavor combination works. It’s so good your family will be asking when you’re making it again!
Why You’ll Love This Recipe
Ingredients You Need For Carrot Cake Cheesecake Recipe
Carrot Cake Layer:
- 1 cup all-purpose flour
- ¼ cup coconut flour
- 2 cups of carrots, about 3 large carrots, peeled and shredded
- 2 eggs
- ⅓ cup avocado oil
- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
Cheesecake Layer:
- 4 cups cream cheese, softened
- 2 cups sour cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 ½ cups walnuts
Step-by-Step Instructions With Pictures
1. Preheat oven to 375° F.
2. Wash, peel, and grate the carrots, then set them aside for now.
3. In a bowl, mix the eggs and sugar. Beat until they’re smooth and bubbly.
4. Add the avocado oil and mix the ingredients until combined.
5. In a separate bowl, mix all-purpose flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg, and a pinch of salt.
6. Add the dry ingredients to the wet ingredients and combine them until you get a smooth mixture.
7. Add the grated carrots to the mixture and mix again.
8. Line a 9-inch diameter cake pan with parchment paper.
9. Pour the cake batter in and place in the oven for 20-25 minutes or until a toothpick comes out clean.
10. Prepare the cream cheese layer. Mix powdered sugar, softened cream cheese, sour cream, and vanilla extract in a large bowl.
11. Beat the mixture well using a stand mixer until you get peaks.
12. Add the walnuts in a blender and blend until you get medium-sized crumbs.
13. Add half of the ground walnuts to the cream cheese mixture.
14. Stir well until the ingredients are combined. Refrigerate the cheesecake mixture until you’ve baked the cake batter.
15. Wait for the cake batter to cool completely.
16. Start assembling the cake by adding the cream cheese mixture on top of the batter and spreading it evenly.
17. Sprinkle the rest of the ground walnuts to cover the cream cheese layer on top of the cake batter.
18. Place the carrot cake cheesecake in the refrigerator for 12 to 14 hours to let it rest.
19. Cut a slice, serve, and enjoy!
Cheesecake Carrot Cake Done Right
- Say No To Lumps: To avoid any lumps in the cheesecake, ensure the ingredients you’re using are at room temperature. This also makes mixing them easier.
- Fresh Is Better: While pre-shredded carrots are more convenient, they are less flavorful and dry. Using freshly grated carrots is one way to make your carrot cake recipe taste more flavorful.
- Food Processor Is A Go: A great way to grate carrots is using a food processor. Keep an eye out, though – you’d want the carrots to be cut into fine pieces but not pureed!
- Don’t Overmix: Avoid overmixing the ingredients, as doing so might introduce excess air into the batter, resulting in cracks or a dense texture.
Make Your Easter Dessert Shine With These Serving Ideas
Looking to make your carrot cake cheesecake the star of your Easter spread? Try these handy tips:
- A Dollop A Day: Serve the slice of cheesecake with a dollop of whipped cream and some chopped nuts on top.
- Pair Them Up: Serve a cheesecake slice with either vanilla or butter pecan ice cream.
- Sweeten It Up: Swirl some salted caramel or maple syrup on top, or dust some powdered sugar on the slice.
- Fruity Blast: Garnish with fresh berries, pineapple chunks, or a sprig of mint.
- Cheesecake Squared: Bake the dessert in a square pan, then cut and serve it as squares instead of slices.
Creative Twists On Carrot Cream Cheese Cake
Want to add more touches to this delectable dessert? Here are some ways to spice it up:
- Make It Nuttier: Add chopped pecans or your nut of choice along with the walnuts.
- Flavor The Cheesecake: Add some vanilla and lemon zest to give the cheesecake its classic flavors.
- Spice Things Up: Include a bit of cinnamon, cardamom, or nutmeg in the cheesecake mix.
- Maple Goodness: Experiment by replacing some sugar with maple syrup or honey.
- Chocolate, Anyone? Mix in some white chocolate chips in the carrot cake mixture or cheesecake layer for bursts of sweetness.
Carrot Cake Cheesecake Cake Storage
Store: Place any leftover cheesecake in an airtight container and keep it in the fridge. It’ll be good to eat for up to four days.
Freeze: To freeze, place cheesecake slices on a sheet, freeze them, then transfer them to a freezer-safe bag. They can be frozen for up to a month.
When you’re ready to serve, let the frozen cheesecake thaw in the fridge overnight.
One Last Thing
Ready for something new? My recipe for carrot cake cheesecake is just the thing! It’s like combining the best of carrot cake and cheesecake in one rich, decadent, nutty slice.
It’s gorgeous, tasty, and pretty simple to make! This cheesecake is perfect for Easter celebrations but can be made and savored all year long, too.
I hope you’ll love this fusion of flavors as much as I do. Happy cheesecake-ing!
Your Turn
If you make this carrot cake cheesecake, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
More Cheesecake Recipes To Try
Carrot Cake Cheesecake: Perfect Easter Dessert
Equipment
- Mixing bowl
- Parchment Paper
- cake pan
Ingredients
Carrot Cake Layer:
- 1 cup all-Purpose Flour
- ¼ cup coconut flour
- 2 cups carrots about 3 large carrots (peeled and shredded)
- 2 eggs
- ⅓ cup avocado oil
- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- pinch of salt
Cheesecake Layer:
- 4 cups cream cheese softened
- 2 cups sour cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 ½ cups walnuts
Instructions
- Preheat oven to 375° F.
- Wash, peel, and grate the carrots, then set them aside for now.2 cups carrots
- In a bowl, mix the eggs and sugar. Beat until they’re smooth and bubbly.2 eggs, 1 cup brown sugar
- Add the avocado oil and mix the ingredients until combined.⅓ cup avocado oil
- In a separate bowl, mix all-purpose flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg, and a pinch of salt.1 cup all-Purpose Flour, ¼ cup coconut flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, pinch of salt
- Add the dry ingredients to the wet ingredients and combine them until you get a smooth mixture.
- Add the grated carrots to the mixture and mix again.
- Line a 9-inch diameter cake pan with parchment paper.
- Pour the cake batter in and place in the oven for 20-25 minutes, or until a toothpick comes out clean.
- To start preparing the cream cheese, mix powdered sugar, softened cream cheese, sour cream, and vanilla extract in a large bowl.4 cups cream cheese, 2 cups sour cream, 1 cup powdered sugar, 1 tsp vanilla extract
- Beat the mixture well using a stand mixer until you get peaks.
- Add the walnuts in a blender and blend them until you get medium-sized crumbs.2 ½ cups walnuts
- Add half of the ground walnuts to the cream cheese mixture.
- Stir well until the ingredients are combined. Refrigerate the cheesecake mixture until you’ve baked the cake batter.
- Wait for the cake batter to cool completely.
- Start assembling the cake by adding the cream cheese mixture on top of the batter and spreading it evenly.
- Sprinkle the rest of the ground walnuts to cover the cream cheese layer on top of the cake batter.
- Place the carrot cake cheesecake in the refrigerator for 12 to 14 hours to let it rest.
- Cut a slice, serve, and enjoy!
Notes
- Say No To Lumps: To avoid any lumps in the cheesecake, make sure that the ingredients you’re using are at room temperature. This also makes mixing them easier.
- Fresh Is Better: While pre-shredded carrots are more convenient, they tend to be less flavorful and dry. Using freshly grated carrots is one way to make your carrot cake recipe taste more flavorful.
- Food Processor Is A Go: A great way to grate carrots is by using a food processor. Keep an eye out, though – you’d want the carrots to end up cut into fine pieces, but not pureed!
- Don’t Overmix: Avoid overmixing the ingredients, as doing so might introduce excess air into the batter, resulting in cracks or it having a dense texture.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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