Go Back
Print
ein Stück Carrot Cake CHeesecake mit Frischkäse Frosting

Carrot Cake Cheesecake

A dreamy mash-up of two classics: moist spiced carrot cake and creamy cheesecake baked together in one cake. Perfect for Easter, spring gatherings, or any time you can’t decide between carrot cake and cheesecake.
Course Dessert
Cuisine American
Keyword carrot cake cheesecake, carrot cake swirl cheesecake, cheesecake for Easter
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 12
Calories 300 kcal

Ingredients

Cheesecake Layer

  • 450 g cream cheese softened (2 cups)
  • 100 g sugar 1/2 cup
  • 1 tbsp cornstarch
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 120 g sour cream 1/2 cup
  • finely grated zest of 1/2 lemon

Carrot Cake Layer

  • 160 g all-purpose flour 1 1/3 cups
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 120 ml neutral oil 1/2 cup
  • 60 g unsweetened applesauce 1/4 cup
  • 130 g sugar 2/3 cup
  • 65 g brown sugar 1/3 cup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 150 g finely grated carrots about 1 1/4 cups

Topping

  • 60 g cream cheese softened (1/4 cup)
  • 1 tbsp butter softened
  • 100 g powdered sugar about 3/4 cup + 2 tbsp
  • 100 g sour cream about 1/3 cup + 1 tbsp
  • 1/2 tsp vanilla extract
  • 60 g chopped pecans 1/2 cup, optional

Instructions

  1. Prepare the pan

  2. Preheat oven to 175°C / 350°F. Grease and line a 8 inch springform pan with parchment paper.

  3. Make the cheesecake batter
  4. In a bowl beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla pudding powder, vanilla extract, sour cream, and lemon zest until creamy and smooth. Set aside.
  5. Prepare the carrot cake batter
  6. Finely grate the carrots and gently squeeze out some of the excess moisture using a clean kitchen towel or paper towels. The carrots should still be moist but not dripping wet.
  7. In a bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  8. In another bowl whisk together the oil, applesauce, sugar, brown sugar, eggs, and vanilla extract.
  9. Stir the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots.
  10. Assemble the cake
  11. Pour the carrot cake batter into the prepared pan. Carefully spread the cheesecake mixture on top. Use a knife or skewer to gently swirl the two batters together for a marbled look.
  12. Bake
  13. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cake cool inside the oven for about 20 minutes.
  14. Chill
  15. Transfer the cake to the refrigerator and chill for at least 4 hours, preferably overnight.
  16. Make the topping
  17. Beat together the cream cheese, butter, powdered sugar, sour cream, and vanilla extract until smooth. Add a bit of lemon juice, for freshness. Spread over the chilled cake and sprinkle with chopped pecans if desired.
  18. Serve
  19. Slice and enjoy your Carrot Cake Cheesecake — the perfect dessert when you want carrot cake and cheesecake at the same time.