Carrot Cake Cheesecake: Perfect Easter Dessert

A slice of carrot cake cheesecake rests on a plate, a fork holding a tempting bite. Another luscious slice awaits in the background.

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Carrot Cake Cheesecake: Perfect Easter Dessert

This carrot cake cheesecake with cream cheese is an easy Easter dessert recipe that your whole family will love! Perfect for any holiday!

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Keyword: Carrot cake cheesecake

Servings:

Calories: 732kcal

Equipment

Mixing bowl
Stand Mixer
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

Get Recipe Ingredients

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