Carrot Cheesecake

May 2, 2025

About 2 hours

medium

10-12 slices

I love cheesecake, and even more I love carrot cake, put them together and good lawd take me now LOL. Imagine cutting into two layers of fluffy carrot cake with a smooth layer of cheesecake nestled in between them accompanied by a to die for not too sweet, cream cheese frosting. If you make this recipe that’s exactly what you’re gonna get and yes, it does taste as good as it sounds.

Cheesecake Ingredients

Let’s start with the cheesecake layer shall we? Now what I’m about to say is against popular opinion… There is a popular brand of cream cheese that I know tons of people love to use, I don’t want to say the name (you should know which one it is, it’s the most popular brand); anyhow, I don’t like to use it to make cheese cake or cream cheese frosting. I find it to be a bit too tangy, gasp, I know, I know, sue me LOL. I prefer to use Trader Joe’s cream cheese or even Clover’s cream cheese (Dollar General Brand) when I’m baking or making frosting. Ok now that that’s out the way, the cheesecake layer is fairly simple to make. Have your cream cheese at room temperature so it easily creams with the sugar, then everything is smooth sailing from there. I lined my 8-inch springform pan with parchment paper to help my layer come out easily and it did so I definitely recommend doing that. After baking it, I put it in the fridge to cool then I worked on my carrot cake.

Carrot Cake Ingredients

Carrot cake is one of my favorite cakes (I love all cake LOL), it is not as hard to make as you may think it is. Really, the only hard part would be grating the carrots and if you’re like me (I was about to say lazy like me but I’m not LOL) you like to make things simple.

I peeled my carrots and roughly chopped them before pulsing them in a food processor (https://amzn.to/3g8jEHz)… watch the video to see the consistency. I’ve seen other recipes for carrot cake where it calls for different textures of carrots but I only use one and my cake always comes out just fine. This batter comes together very easy, I was able to make this using a whisk and a spatula, no mixer needed. I kept this layer fairly simple but if you want to add the bells and whistles like crushed pineapple, raisins and nuts be my guest. I add all of that when I’m only making carrot cake by itself, not when I add it with cheesecake because it would just be too much in my opinion.

This is the final product once you put all the layers together… Isn’t she lovely?? This is definitely one of my family’s favorite cakes that I make (really they love them all LOL). I love how it came out and hope you will try my recipe and let me know what you think.

Watch me make Carrot Cake/Cheesecake here:

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Stainless Steel Mixing Bowl

Mini glass prep bowls

Extra Large Cutting Board

Hand mixer

Stainless Steel Whisk

Hamilton Beach Food Processor

Cake decorating turntable

Measuring Cups and Spoons set

No Reviews

Ingredients

Adjust Servings

	Ingredients for Cheesecake:
	2 (8oz) pack cream cheese, softened
	¾ cups granulated sugar
	½ cup sour cream
	2 tablespoons all-purpose flour
	2 eggs
	⅓ cups milk
	1 ½ teaspoons vanilla extract
	Ingredients for Carrot Cake:
	2 cups all purpose flour
	½ teaspoon salt
	2 teaspoons baking soda
	2 teaspoons ground cinnamon
	¼ teaspoon ground nutmeg
	⅛ teaspoon ground clove
	1 cup vegetable oil
	¾ cup granulated sugar
	½ cup light brown sugar
	3 large eggs, room temperature
	1 cup buttermilk
	2 teaspoons vanilla extract
	2 ½ cups fresh finely grated carrots

Directions

Instructions for Cheesecake:

Preheat oven 350F Degrees

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In a small bowl add sour cream and slowly whisk in all-purpose flour until well incorporated, set aside.

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In another bowl, use a spatula to cream sugar and cream cheese together. Next, using a whisk, add milk and continue mixing until combined.

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Add eggs in one at a time making sure to mix it in well before adding the next.

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Mix in sour cream mixture followed by vanilla extract and mix until combined.

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Pour into an 8-inch springform cake pan and bake for 45 minutes to 1 hour. Turn the oven off and allow the cake to cool while in the oven.

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Allow the cake to chill for about 4 hours, prepare carrot cake during that time and assemble the cake once all layers are completely cooled.

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Instructions for Carrot Cake:

Preheat oven 350F Degrees

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Grease and flour 2 8-inch pans, set aside.

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10.

In a small bowl whisk together flour, salt, baking soda, cinnamon, nutmeg, clove powder and set aside.

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11.

In a large bowl add oil, granulated sugar, brown sugar and mix well.

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12.

Add eggs, vanilla extract and continue mixing then fold in carrots and set aside.

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13.

Mix dry ingredients into wet ingredients a little at a time while alternating with the buttermilk until well combined.

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14.

Pour the batter evenly into the baking pans then bake for about 18-20 minutes or when a toothpick comes out clean from the center of your cake.

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15.

Remove cakes from the oven and allow it to cool for 10 minutes in the pan, then turn it over onto a cooling rack.

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16.

Once the cakes have cooled, assemble the final cake with cream cheese frosting and cheesecake layer.

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