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Decadent Carrot Cake Cheesecake Recipe Easy Homemade Cream Cheese Frosting

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A rich and comforting dessert combining moist, warmly spiced carrot cake with a creamy cheesecake layer, topped with luscious cream cheese frosting. Perfect for celebrations or a special treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) finely grated carrots (about 2 medium carrots)
  • 1/2 cup (50g) chopped walnuts or pecans (optional)
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. In a large bowl, beat granulated sugar, brown sugar, and eggs with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  4. Slowly pour in vegetable oil and vanilla extract while mixing on low speed until glossy and thick.
  5. Gradually fold the flour mixture into the wet ingredients using a spatula. Stir in grated carrots and nuts (if using) until just combined. Do not overmix.
  6. In a separate bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes.
  7. Add eggs one at a time to the cream cheese mixture, mixing well after each addition. Stir in vanilla and sour cream until silky. Scrape down bowl edges.
  8. Spoon half the carrot cake batter into the pan and spread evenly.
  9. Carefully pour the cheesecake mixture over the carrot cake layer, smoothing the top.
  10. Dollop the remaining carrot cake batter over the cheesecake layer and gently spread or swirl with a knife for a marbled effect.
  11. Bake on the middle rack for 55-65 minutes. Edges should be set; center will jiggle slightly when shaken gently. Avoid opening oven door during baking.
  12. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually.
  13. Remove from oven, run a knife around pan edges, and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  14. To prepare frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla and a pinch of salt. Mix until light and fluffy.
  15. Spread frosting evenly over chilled cheesecake just before serving.

Notes

Keep cream cheese and eggs at room temperature before mixing to avoid lumps and cracking. Fold batter gently to keep cake tender. Bake at low temperature to prevent cracking. Cool cheesecake gradually in oven with door slightly open. Spread frosting only when cheesecake is fully chilled. Cracks can be covered with frosting or nuts. For gluten-free, substitute flour with almond or oat flour; for dairy-free, use cream cheese alternatives. Nuts can be omitted or replaced with sunflower seeds.

Nutrition

Keywords: carrot cake cheesecake, cream cheese frosting, easy carrot cake, homemade cheesecake, dessert recipe, carrot cake, cheesecake, holiday dessert

Find it online: https://blixfood.com/decadent-carrot-cake-cheesecake-recipe-easy-homemade-cream-cheese-frosting/