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Creamy Carrot Cake Cheesecake with spiced carrot layers

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A rich and layered dessert that combines moist carrot cake with tangy cheesecake and a creamy topping — perfect for holidays and special occasions.

Ingredients

Scale

Carrot Cake Layer:

  • 1 cup all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground ginger

  • 1/2 cup brown sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup finely grated carrots

  • 1/4 cup crushed pineapple (drained)

  • 1/4 cup chopped walnuts or pecans (optional)

Cheesecake Layer:

  • 16 oz cream cheese (softened)

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup sour cream

Creamy Topping:

  • 4 oz cream cheese (softened)

  • 1/2 cup sour cream

  • 1/4 cup powdered sugar

  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.

  • Make carrot cake batter: Mix dry ingredients. In another bowl, whisk sugar, oil, eggs, and vanilla. Add carrots, pineapple, and nuts. Combine with dry ingredients.

  • Pour batter into pan. Smooth evenly.

  • Prepare cheesecake layer: Beat cream cheese until smooth. Add sugar, then eggs one at a time, then vanilla and sour cream.

  • Pour over carrot cake layer. Smooth top.

  • Bake 55–65 minutes until set with slight jiggle. Cool in oven 30 mins with door ajar, then cool 1 hour on counter.

  • Chill at least 6 hours or overnight.

  • Mix creamy topping ingredients and spread over chilled cheesecake.

  • Garnish and serve chilled.

Notes

  • Can be frozen before topping added.

  • Use a hot knife for clean slices.

  • Gluten-free and dairy-free options listed in article.

Find it online: https://thefoodaunt.com/creamy-carrot-cake-cheesecake-with-spiced-carrot-layers/