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Carrot Cheesecake Cake – Moist, Creamy & Bakery-Worthy

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This Carrot Cake Cheesecake combines spiced carrot cake with creamy cheesecake in a show-stopping layered dessert topped with a velvety cream finish.

Ingredients

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Carrot Cake Layer:

  • ¾ cup all-purpose flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • Pinch of salt and ginger

  • ½ cup brown sugar

  • ⅓ cup vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup finely grated carrots

  • Optional: 2 tbsp crushed pineapple, ¼ cup chopped nuts

Cheesecake Layer:

  • 16 oz cream cheese, softened

  • ½ cup granulated sugar

  • 1 tsp vanilla extract

  • 2 large eggs

  • ⅓ cup sour cream

Creamy Topping:

  • ¾ cup sour cream or whipped cream

  • 2 tbsp powdered sugar

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan.

  • Mix dry and wet carrot cake ingredients separately, then combine. Fold in carrots and extras.

  • Beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth.

  • Layer half the carrot cake batter, then all the cheesecake, then dollop the rest of the carrot cake on top.

  • Bake for 55–65 minutes until set. Cool in oven, then refrigerate at least 6 hours.

  • Whisk topping ingredients and spread over chilled cheesecake. Garnish as desired.

Notes

  • Can be made 1–2 days ahead.

  • Store covered in fridge for up to 4 days.

  • Freeze (without topping) for longer storage.

Find it online: https://thefoodaunt.com/carrot-cheesecake-cake-moist-creamy-bakery-worthy/