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Mash-ups don’t get much better than this. With classic carrot cake on the bottom and rich, creamy cheesecake on top, we can’t think of a better Easter dessert. Some of the carrot cake batter gets poured into the middle of the cheesecake to create a swirly look and we couldn’t forget the best part of a carrot cake – the cream cheese frosting! It’s a rich dessert that is everything we love about spring.

Made this yet? Let us know how it went in the comments below!

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Total Time:
6 hrs 30 mins

For the Carrot Cake

  • Cooking spray

  • 1 1/2 c.

    all-purpose flour

  • 1 c.

    granulated sugar

  • 1 tsp.

    cinnamon

  • 1 tsp.

    kosher salt

  • 1 tsp.

    baking soda

  • 3/4 c.

    canola oil

  • 2

    large eggs, beaten

  • 1 1/2 c.

    grated carrots (from 1 large)

  • 1/2 c.

    raisins

  • 1/2 c.

    chopped pecans or walnuts

For the Cheesecake

  • 2

    (8-oz.) packages cream cheese, softened

  • 3/4 c.

    granulated sugar

  • 1/4 tsp.

    kosher salt

  • 1 1/2 tbsp.

    all-purpose flour

  • 1/2 tbsp.

    pure vanilla extract

  • 2

    large eggs

  • 1/2 c.

    sour cream

For the Frosting

  • 1 c.

    powdered sugar

  • 4 tbsp.

    butter, softened

  • 4 oz.

    cream cheese, softened

  • 1/2 tsp.

    pure vanilla extract

  • Chopped pecans or walnuts, for garnish

  • Nutrition Information
  • Per Serving (Serves 8)
  • Calories970 Fat64 gSaturated fat22 gTrans fat0 gCholesterol194 mgSodium613 mgCarbohydrates90 gFiber2 gSugar68 gProtein11 gVitamin D1 mcgCalcium125 mgIron2 mgPotassium347 mg
  • Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Directions

    1. Step 1Preheat oven to 350° and grease a 9″ springform pan.
    2. Step 2Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
    3. Step 3Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
    4. Step 4Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
    5. Step 5Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
    6. Step 6Bake until center is only slightly jiggly, 1 hour.
    7. Step 7Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
    8. Step 8When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
    9. Step 9Frost cheesecake, then garnish with pecans or walnuts and let chill, 10 minutes, before serving.

delish-carrot-cake-cheesecake

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Ethan Calabrese

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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Headshot of Lindsay Funston

Lindsay Funston

Former Executive Editor

Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying “cheese pulls”, and almost burning down the Delish kitchen with marshmallow cupcakes.

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