Let Me Tell Ya Why Carrot Cake Cheesecake Is a Thing at My Place

So, here’s the story: first time I attempted a carrot cake cheesecake, I was partially distracted corralling my nephew (who, honestly, seemed way more interested in licking the spatula than helping). I didn’t even plan on making it, but I had half a block of cream cheese and a handful of carrots left over from, I think, some random salad attempt gone wrong. And then I thought, "Wait, what if I just...," and the rest is delicious, slightly chaotic, history.

Honestly, it turned out wobbling a bit in the middle that first time, but nobody seemed to care. I’ve found you can mess up about half the steps in this thing and still have folks go back for seconds. Or thirds. And let’s be real — the combo of creamy cheesecake and carrot cake is a marriage so odd that you kind of have to try it once in your life.

Why I Keep Coming Back to This Recipe

I make this carrot cake cheesecake when someone says they "can’t decide" between cake & cheesecake (which is arguably the silliest problem to have, but okay). My family goes absolutely bonkers for this—okay, maybe not bonkers, but it’s the only time my cousin actually offers to help with dishes, so that tells you something. There’s always that one moment when folding carrot shreds, I realize my hands look like I got in a fight with a vegetable peeler. (Worth it.) Plus, if you’re tired of the same old carrot cake, this twist will shake things up without scaring off the picky eaters. Well, unless you put in all the nuts. I’ve learned that the hard way; my niece will fish every last one out.

Here’s What You’ll Need (and What I Sometimes Swap)

1 ½ cups finely grated carrots (I’ve used store-bought matchstick carrots in a pinch, but hand-grated is sweeter, somehow?)
1 cup all-purpose flour (440g-ish — I sometimes blend half whole wheat for a bit more ooomph)
½ cup brown sugar (my granny swears by dark muscovado, but any brown sugar does it)
⅓ cup granulated sugar
½ cup neutral oil (sunflower, vegetable, or even melted coconut oil if you want a different twist)
2 eggs, room temp (if you forget, run them under warmish water. Works for me!)
1 teaspoon vanilla extract (sometimes I splash a bit more... whoops)
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon baking soda
½ teaspoon salt
½ cup crushed pineapple, drained (can skip this if it's not your thing)
⅓ cup chopped walnuts or pecans (optional, unless allergic or fussed)
For the cheesecake part:
12 oz (about 340g) cream cheese, softened (off-brand is just fine, don't let anyone tell ya otherwise)
¼ cup plain yogurt or sour cream (even Greek yogurt works in a jam)
½ cup granulated sugar
1 tablespoon flour (helps it set, but I forgot it once and it was still edible!)
1 egg
1 teaspoon vanilla

Alright, Let’s Make It (Take a Deep Breath First)

Set your oven to 175°C (350°F). Grab a 9-inch springform pan if you’ve got one — if not, I used a pyrex dish once, just had to line it with parchment and wing it slightly.
Prep the carrot cake batter: Mix dry stuff—flour, brown sugar, cinnamon, nutmeg, baking soda, salt—in a big-ish bowl. In another container, whisk oil, eggs, vanilla. Dump wet into dry, gently mix until just together (don’t overdo it or it ends up dense as a rock). Fold in carrots, pineapple, and nuts. This is usually when I sneak a taste; raw carrot cake batter is underrated.
Cheesecake time: In another bowl (don’t skimp on scraping the cream cheese out, it clings for dear life), beat the cream cheese and sugar together until smoothish. Add yogurt, flour, egg, vanilla—beat it until mostly smooth. A few lumps? No worries, it bakes out.
Assembly: Pour about ⅔ of the carrot cake mix into your pan, dollop all of the cheesecake batter on top (try not to mix them), then spoon the final carrot cake layer over that. Don’t stress if it looks like a muddy puddle — it’ll settle.
Bake for 50-60 minutes, until the center wobbles but not waves. It will seem underdone, but if you bake until firm, it goes dry (ask me how I know). Just let it chill in the oven, heat off, door ajar for 15 minutes — I swear it helps prevent cracks.
Cool completely before unmolding. Or don’t, and accept the oozing cheesecake fate (still tastes good, obviously).

Notes — or "Things I’ve Blundered Into Over Time"

Once I forgot the pineapple and honestly, it was fine? Just a tad less moist. Won't lose sleep over it.
If your cream cheese isn’t soft enough, microwave it in 10-second bursts—but don’t let it melt. (I've made that mistake, ended up with cheesy soup; not what we're after!)
Sometimes it sinks in the middle. Don’t fret. Cover that crater with whipped cream, no one will notice.
Oh, and if you want to make it dairy free — actually, I haven’t quite cracked that yet. Plant-based cream cheeses are improving though (check out this guide if you're braver than me!)

How I’ve Messed with This (And Not Always Won)

Swapped pecans for walnuts, and vice versa. Both work. Pistachios were...not my best idea.
Chucked in dried cranberries once, everyone thought it was accidental. Not necessarily a bad thing, just don't expect them to blend in.
Tried adding lemon zest for zing, but it kinda overpowered the carrot, just FYI.
One time I went for a chocolate swirl in the cheesecake part. Came out looking (and tasting) a bit odd, so probably won’t repeat!

Tools I Actually Use (and Cheat Substitutions)

Electric mixer is nice but a whisk and elbow grease work if you’re keen.
Springform pan, or like I said before, a lined square tin if that's what you’ve got. I once cobbled together a makeshift collar out of parchment and tape — wouldn’t exactly recommend it, but it works in a fix.
I love my old microplane for grating carrots, but box graters are fine too (just don’t grate your knuckles, it stings!)

How to Store This (Or, "If It Actually Stays Uneaten")

Pop leftovers in the fridge, tightly wrapped, for up to 4 days (though honestly, in my house it never lasts more than a day!). Freezer? It works, but the texture’s a bit weird once thawed. Like eating cheesecake-flavored snow, which isn’t bad, just...odd.

How We Eat It (And Where Coffee Fits In)

My family’s big on serving this with a huge mug of milky tea or coffee, ideally on a rainy afternoon where you can pretend you’re not going back for another wedge. I’ve heard some folks do a dollop of whipped cream or a sprinkle of cinnamon on top, but honestly? I think it’s just brilliant plain. Oh, actually, sometimes I add a handful of toasted coconut flakes for fun. Grandad protests, but he eats it anyway.

Stuff I Wish I’d Known (AKA "Pro-ish Tips")

I once rushed chilling time and ended up with a steamy, splodgy mess. Don’t skip the cooling! Or, if you do, just grab a spoon and embrace the chaos.
Trying to swirl the batters can create odd muddy stripes — layering messily is totally fine. It's meant to be rustic, at least that's how I justify it.
Leaving it overnight in the fridge does mean the flavors mellow together. I think it tastes even better the next day, but that might just be wishful thinking on my part.

Wait, Quick FAQ (Because Folks Always Ask)

Can I make this gluten-free? Yes, just sub the flour with a decent gluten-free blend. I used Bob’s Red Mill once, worked fine. The texture’s a touch grittier, but honestly still devourable.
How far ahead can I make it? It’s happiest made the day before. Saves scrambling when guests randomly announce they’re “just dropping by!”
Can I use store-bought carrot cake mix? Erm, probably? You lose a bit of the homemade charm but hey, sometimes needs must. Or, try this neat trick I saw over on Serious Eats if you’re feeling fancy.
What if my cheesecake layer cracks? Top it with whipped cream, frosting, or just tilt it away from anyone who looks fussy. Life’s too short for perfect cheesecakes.
Can I halve the recipe? Definitely — just use a smaller tin and check it at the 30-35 min mark. (On second thought, why not make extra and "accidentally" have leftovers?)

So, there it is — Carrot Cake Cheesecake, with all my quirks included (plus a few bits Mum would probably say shouldn’t be shared publicly, but where’s the fun in that?).

If you give it a go, let me know. Or just send pictures of your messy kitchen. Makes me feel less alone in my creative chaos!

Carrot Cake Cheesecake