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Carrot Cake Cheesecake with Creamy Topping

Carrot Cake Cheesecake with Creamy Topping

Let's Talk About This Carrot Cake Cheesecake (Yes, Really!)

Okay, honestly—if you'd told me years ago that I'd be mashing cheesecake into my carrot cake, I'd've probably rolled my eyes so hard they'd knock over my stand mixer. But here we are! The first time I made this was about three Easters back, and (bit of a confession) I only did it to use up wilting carrots and a random slab of cream cheese. Now it's the one treat everyone actually requests, even my cousin Dave, who claims he doesn't like cake or vegetables (what does he even eat?). One warning: this cake draws in crowds, so don't expect leftovers. Or, if you're like me, make two and hide one for later. No judgment, promise.

Why You'll Love This (According To, Well... Me)

I make this carrot cake cheesecake when someone's coming over and I have no idea if they're team cake or team cheesecake—it plays both fields, you know? My family goes bonkers for it; my sister tried calling dibs on the creamy topping last time... like that's a thing you can do. When I'm feeling lazy (or maybe just tired from, you know, life), I'll swap out freshly grated carrots for a handful of the pre-shredded stuff—it *mostly* works! One time I forgot the cinnamon, though, and... yeah, don't do that. Oh and, fair warning: the creamy topping loves to slouch if your fridge is too warm. Learned that the hard way when it basically became a puddle. Ah, home baking.

What You'll Need, But Also What You Could Sub (A Little Flexibility Here)

  • 1 & ¼ cups (about 170g) all-purpose flour (But... I've used whole wheat flour in a pinch. A bit chewier, still great.)
  • ¾ cup packed brown sugar (Light or dark, though my gran used to swear by muscovado. Tastes lovely but sometimes a pain to find—so regular is fine!)
  • 1 teaspoon baking powder, ½ teaspoon baking soda, pinch of salt, 1 & ½ teaspoon cinnamon, ¼ teaspoon nutmeg (If you hate nutmeg, just skip it. No one will miss it; I promise.)
  • 2 large eggs, at room temp (I've used 3 medium when that's all I had, tbh.)
  • ⅓ cup vegetable oil (Canola is fine. Once I used melted butter and it was weirdly rich, not bad though.)
  • ¼ cup Greek yogurt or sour cream (Honestly, I've even used thick runny plain yogurt from the corner store. Not a disaster, just a bit looser batter.)
  • 1 ½ cups finely grated carrots (Handful more if you love 'em. Bought shredded bags are fine if you're tired—just chopped a bit finer.)
  • ½ cup chopped walnuts or pecans (Totally optional. I've swapped in hazelnuts once, it was... eh.)
  • ⅓ cup raisins (Or don't. My friend Lucy picks them out, so sometimes I just leave them out.)

For the Cheesecake Swirl:

  • 2 (8oz/225g) blocks cream cheese, room temp (Any brand is honestly fine, though Philly is worth the splurge for the real-deal texture)
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract (I've used almond extract once—tasted bizarre, but not in a bad way. Maybe skip it for now.)

For the Creamy Topping (My Fave!):

  • 1 cup heavy cream, chilled
  • 3 tablespoon powdered sugar
  • 4 oz (½ block) cream cheese, very soft
  • Splash vanilla or orange zest (depends what mood I'm in)

How I Actually Make It (Plus Probably Too Much Side Commentary)

  1. Prep time: First, crank your oven to 180°C/350°F, get cosy. Grease (or line, if you're lazy like me) a 9-inch springform pan. A deep cake tin works in a pinch. Don't sweat it.
  2. Mix the dry stuff: Whisk together flour, brown sugar, baking powder, soda, salt, and those warm spices. Don't stress if it's a little lumpy, it all smooths out later.
  3. Eggs, oil, yogurt: In another bowl, stir up eggs, oil, and yogurt till smooth. If it looks speckled, that's just the yogurt staging a protest. All will be well—promise.
  4. Bring it all together: Chuck the wet into the dry and fold (gently, or you'll have a rubbery cake—nobody wants that). Fold in carrots, nuts, raisins. Now's when I'll sneak a bitta carrot, but that's probably just me.
  5. Cheesecake time: Beat the cream cheese until it's as smooth as your best chat-up line (if that's not too much to ask). Add sugar, egg, vanilla; beat till just combined. If you forget and overmix, it'll be a bit fluffy but nobody will know.
  6. Layer it up: Pour about ⅔ of the carrot mix in the pan. Dollop the cheesecake mix over (I like big spoonfuls—it's not meant to be neat). Swirl very gently with a knife, then top with remaining carrot batter. More swirling, less worrying.
  7. Bake: Pop the pan in the oven and bake for, eh, 50-60 minutes. The center should wobble just a smidge if you give it a friendly nudge. If the top browns too fast, loosely drape some foil over it—but only if you remember halfway through (I always forget).
  8. Cool down: Let it cool to room temp, then fridge it for at least 2 hours (overnight is better but I'm an impatient gal, so you do you).
  9. Creamy topping: Beat the cold heavy cream with sugar until thick but not butter, add cream cheese and your vanilla/orange zest, keep going till it's luscious and holds soft peaks. Or, you can just slather straight cream cheese for those chaotic days.
  10. Decorate: Plop the creamy topping all over the cold cake. I sometimes drag a fork through the top for those wavy lines—looks fancier than it really is.

Some Notes You've Probably Wondered About

  • If your cake cracks on top, that's just character. If the cheesecake gets streaky—hey, call it rustic and move on. Actually, sometimes the cracks mean it's extra creamy inside.
  • I left it out at room temp for like 6 hours once—DO NOT do that if it's summer. Learned my lesson. Now I chill it as soon as it's cool enough.

Variations I've Tried (Or At Least Attempted)

  • Once swapped the carrot for grated apple—turns out a bit mushy. Wouldn't recommend, unless you like gummy desserts.
  • Chopped pineapple bits work, especially with coconut on top. Feels like a tropical holiday, just possibly less sunburn.
  • Sultanas instead of raisins—nobody noticed the swap, woo.
  • Added pumpkin spice by mistake (grabbed the wrong jar), and actually, pretty good in autumn. Or fall, depending where you're reading from.

What You'll Need (And What To Do If You Don't Have It)

  • A 9-inch springform is ideal—but a deep cake tin does fine with extra parchment for the lift-out. Once I used a normal pan and, erm, ate it with a spoon from the dish.
  • Electric mixer for the cheesecake, but a sturdy wooden spoon and elbow grease work. Just pace yourself, it's a mini workout.
  • Hand grater for carrots. Or blitz them super briefly in a food processor—just don't go too far or it'll be carrot mush.
Carrot Cake Cheesecake with Creamy Topping

Storing This (In Theory—Never Lasts Long Enough for Me!)

Pop leftovers in the fridge, covered, up to 4 days. Some say it tastes better the next day, and I tend to think that's true. Though honestly, in my house, it never lasts more than a day (sometimes less). Can freeze (undecorated) for a month, but it's kinda not the same after thawing—bit spongy.

Serving (The Part Everyone Actually Looks Forward To)

Slice big, if you're brave—or small and have seconds later. Kind of a family tradition in my place to fight over the creamiest topping bit. Goes great with a cheeky cup of strong tea. Or coffee if you're fancy.

What I've Learned the Hard Way (Aka Pro Tips)

  • Do NOT skip chilling before topping—one time I rushed and the topping slid right off. Looked like a weird hat for the cake.
  • If your carrots are super wet, squeeze 'em a bit. Too much water = soggy base (not tasty, trust me)
  • Resist the urge to keep opening the oven "just to check"—the middle sets best if left alone. Patience, friend.
  • Actually, I find it works better if all your cold ingredients sit out for half an hour before starting—less lumps, smoother swirl.

Wait, Quick FAQ (Because People Actually Ask These!)

  • Can I make it gluten-free? Yea, just use your go-to 1-for-1 GF flour blend. It might be a smidge crumblier, but it totally works. One mate did it and could barely tell the difference.
  • Can I make it in advance? Oh, absolutely! Actually, I think this carrot cake cheesecake with creamy topping is best if you let it sit overnight—flavors meld and it's easier to slice.
  • Why won't my creamy topping hold? Probably the cream was too warm. Or, erm, maybe I overwhipped it once and got a bit of cheese-butter. Just chill everything well first.
  • Does it need nuts? Nope! I leave them out for nut-free folks all the time; texture's still ace.
  • What's the point of the raisins? Family drama. Kidding! They just add a chewy sweet bite. But leave them out if it's easier.
  • Can I use light cream cheese? Sort of, but it sometimes won't set as firm. I like the full-fat stuff for this.

Not exactly on-topic, but if you're the kind of person who likes discovering new cakes, I recently found Sally's version—a beast of a cake! And for helpful questions on which cream cheese works best, check what's being said on The Kitchn's taste test. It's a good read when you can't sleep and are plotting cake bakes.

If you actually made it to the end of this ramble, hats off to you. Shoot me a message if you try it—I'm always looking for new tweaks (or, ahem, ways to use up more carrots nobody wants as snacks).

★★★★★ 4.40 from 175 ratings

Carrot Cake Cheesecake with Creamy Topping

yield: 12 servings
prep: 35 mins
cook: 20 mins
total: 50 mins
A rich and decadent carrot cake cheesecake, featuring a moist carrot cake base, smooth cheesecake center, and a luscious creamy topping. The perfect dessert for special occasions or whenever you crave a deliciously unique treat.
Carrot Cake Cheesecake with Creamy Topping

Ingredients

  • 1 ½ cups finely grated carrots
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup chopped walnuts (optional)
  • ½ cup heavy cream (for topping)

Instructions

  1. 1
    Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. 2
    In a bowl, combine grated carrots, flour, granulated sugar, vegetable oil, eggs, and cinnamon. Mix until well blended. Stir in walnuts if using.
  3. 3
    Pour the carrot cake batter into the prepared pan and spread evenly. Set aside.
  4. 4
    In another bowl, beat the cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract. Mix until creamy. Carefully spread the cheesecake mixture over the carrot cake layer.
  5. 5
    Bake for 60 minutes or until the center is set. Cool completely at room temperature, then refrigerate for at least 4 hours.
  6. 6
    For the creamy topping, beat heavy cream to stiff peaks and spread over the chilled cheesecake before serving.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 420 caloriescal
Protein: 6 gg
Fat: 27 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 41 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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