Moist flavorful carrot cake topped with a smooth, delicious, creamy cheesecake, then iced with a thin layer of cream cheese frosting! Heaven in every bite! I don’t think carrot cake is only to be served at Easter. We serve it at Thanksgiving and Christmas too! Really, I will make it whenever the craving hits. This dessert is super easy to make and always a big hit any time of the year.
Recipe Ingredients
Cheesecake
Cream Cheese – Make sure it’s room temperature.All-purpose flour – This will give the cake a light structure.Granulated sugar – Adds sweetness.Eggs – Room temperature. They act as the binding agent.Vanilla extract – For flavor.Sour cream – Room temperature. It gives that signature tang to the cheesecake.
Carrot Cake
All-purpose flour, baking powder, and baking soda – All give the cake lift and a light texture.Ground cinnamon, ground ginger, ground nutmeg, salt – Give that classic warm carrot cake spice flavor.Unsweetened applesauce, vegetable oil – Room temperature. This adds moisture and flavor.Dark brown sugar, granulated sugar – Both add sweetness, but the dark brown sugar adds a note of molasses (caramel flavor).Eggs – Room temperature. Act as a binder.Vanilla extract – Bumps up the flavor!Carrots -Finely grated. Carrots add the signature flavor and some sweetness.
Cream Cheese Topping
Cream cheese – softenedUnsalted butter – softenedSalt – Enhances flavor.Sour cream – room temperaturePowdered sugarVanilla extractToasted pecans – chopped (optional)
Tips
Use room temperature dairy and eggs. You want the batter to be smooth and incorporated, not lumpy. DO NOT OVERMIX. Over mixing can cause the cheesecake to crack and deflate when baking. It can also cause the cake to be dense and tough.Don’t overbake. Watch for the sides to be puffed and the center to jiggle slightly.I wouldn’t worry too much if it cracks. You will be slathering on a topping that will cover that little flaw. Cracks aren’t that big of a deal and the cheesecake will taste fabulous. Let the cheesecake cool completely. Then refrigerate to set fully. Cheesecake is the perfect make-ahead dessert because it requires chilling before serving.If you like more nuts than just a garnish add chopped pecans to the carrot cake batter.
How to Make Carrot Cake Cheesecake
Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with baking spray and line the bottom with parchment paper. We start with the cheesecake layer. In a large mixing bowl, whisk together the flour and granulated sugar. Add the cream cheese and beat until smooth. Add the vanilla, then add the eggs one at a time beating just until combined between each one. Blend in the sour cream. Tap the bowl on the counter a few times to remove excess air bubbles, and set it aside. Next prepare the carrot cake batter. In a medium-size bowl whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large mixing bowl add the applesauce, oil, granulated sugar, brown sugar, eggs, and vanilla, and mix with an electric mixer for about one minute until it’s combined. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Add the grated carrots and stir just until incorporated. Tap the bowl on the counter a few times to release air bubbles.
How to Assemble the Carrot Cake Cheesecake
Pour 1 1/2 cups of the carrot cake mixture into the prepared cake pan into an even layer. Spoon 1/3 of the cheesecake mixture over the carrot cake layer in dollops. Do not spread or swirl the two together. Spoon the remaining carrot cake batter over the cheesecake layer. Finish by carefully spooning the remaining cheesecake batter over the carrot cake batter, working to cover all the carrot cake batter. You might need to gently spread with an offset spatula at the end to ensure full coverage. Bake for 60-65 minutes in the preheated oven, or until the center jiggles just slightly. Tent with foil at about 45 minutes if it is starting to brown too much. Remove to a wire rack to cool completely. Cover and refrigerate for a minimum of 6 hours, overnight is always best. For the cream cheese topping, using an electric mixer beat the cream cheese, butter, and salt until smooth and creamy. Add the sour cream, 1 1/4 cups of powdered sugar, and vanilla, and beat until light and smooth about 4 minutes. Add the additional powdered sugar if needed for the desired consistency. Spread evenly over the cheesecake with an offset spatula. Place in the freezer for 20 to 30 minutes. Garnish with the chopped pecans, if desired.
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