Carrot Cake Cheesecake That Almost Wasn’t

Carrot Cake Cheesecake | All that's Jas

Looking for a new cheesecake fusion? This perfectly spiced carrot cake cheesecake combination is out of this world yummy! You will need to save this cake now because it’s a perfect cake for Thanksgiving and Easter or any other occasion.

 

Carrot cake cheesecake with tiny carrots on a cream cheese frosting

 

Speaking of occasions, today is my husband’s birthday. Happy Birthday, honey!

 

His favorite cake is carrot cake and he likes cheesecakes too, but you know how I feel about cheesecakes. I mean, this cake has our names written all over.

 

But, there was a problem. You guys, I need to redo this carrot cake cheesecake asap! 

 

Yesterday, I was just getting ready to store hide the cake in our downstairs refrigerator after it had cooled, when my husband walked into the house. He came from work early and wasn’t supposed to see the cake until today. I panicked and put the cake in the, still somewhat warm, oven.

 

And then, as luck would have it, before I had a chance to move it I left the house taking my dad to the ER. Hours later, the cake was completely DEFLATED. What a shame! Otherwise delicious and moist, this cake did not turn out the way I wanted. 🙁

 

With no time left for a do-over, we’ll celebrate my husband’s big day with this thin carrot cheesecake and I’ll make him another one soon. Although it’s looking less than perfect, I still wanted to share the recipe with you because now that you know NOT to stick it into a warm oven, you’ll have no problems making it perfect!

 

UPDATE: I baked it again a month later for my birthday and it turned out much better! I also used an 8-inch springform just in case. See the photos at the end of the post. Let me know what you think. 🙂

 

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

 

Carrot Cake Cheesecake Recipe

Perfectly spiced carrot cake and #cheesecake combination is super delicious and a great #dessert for your #Thanksgiving or #Easter celebrations. #carrotcake Click To Tweet

 

A slice of carrot cheesecake

 

INGREDIENTS:
Serves 8-10

Carrot Cake
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup packed light brown sugar
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups carrots, shredded (about 10 oz.)
Cheesecake
  • 16 ounces cream cheese, softened well (not melted)
  • 1 teaspoon all-purpose flour
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Frosting:
  • 3 ounces cream cheese, room temperature
  • 2 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream

 

~ Free Tip ~

  • Shredding carrots in a food processor with a grater blade will cut down on prep time. Cut them down into chunks first.
  • Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60 – minute mark. The top center part of the cheesecake should still be slightly soft and jiggly when you take it out.
  • The cheesecake will puff in the oven thanks to the leavening in the carrot cake and it might even crack. It will settle after it cools and will be covered with frosting so the cracks won’t matter.
  • Decorate the cake with chopped pecans or walnuts or with frosting carrots: Set aside 2 tablespoons of frosting and add orange and green food coloring to each tablespoon. Put each color in a small plastic bag (fold-over sandwich bags work great and are less expensive than piping/pastry bags). Snip a small piece off the corner of the bag with scissors and pipe your decorations on the cake.

 

DIRECTIONS:

Carrot Cake
  1. In a large bowl using an electric mixer, beat together the oil, applesauce, sugar, and brown sugar until smooth. Add the vanilla and eggs and beat until the mixture is creamy and light. Stir in the flour, baking powder, nutmeg, cinnamon, and salt until just combined. Mix in the carrots.
  2. Tap the bowl forcefully against the counter a few times to release large air pockets.
Cheesecake
  1. In a medium bowl using an electric mixer on high speed, beat the cream cheese, flour, and sugar until smooth. Add eggs, one at a time, mixing just until combined. Add the vanilla and sour cream and mix until blended. Do not overbeat.
  2. Tap the bowl forcefully against the counter about 30 times to release air bubbles.
Frosting
  1. Beat together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
Assemble
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9-inch springform pan.
  3. Pour half of the carrot cake batter into prepared pan and spread into an even layer.
  4. Dollop half of the cheesecake layer on top in large spoonfuls. Don’t spread or swirl.
  5. Dollop the rest of the carrot cake batter on and around the cheesecake batter. Don’t spread or swirl.
  6. Spread the remainder of the cheesecake on top into an even layer with an offset spatula.
  7. Tap the pan on the counter a couple of times to get rid of any air bubbles.
  8. Place the pan on a cookie sheet to catch any drippings and bake for 60-70 minutes. If browning is going too quickly, tent the top of the cake with aluminum foil.
  9. Let the cheesecake cool completely on a wire rack in the pan for about an hour.
  10. Cover with foil and chill in refrigerator at least 6 hours or overnight.
  11. Spread the frosting evenly over cheesecake then chill cheesecake in a freezer for 20 – 30 minutes.
  12. Decorate as desired. Cut into slices. Store in refrigerator in an airtight container.

 

Layering carrot cake and cheesecake batter into a springform

Delicious carrot cake and cheesecake fusion

 

ESSENTIALS

for Carrot Cake Cheesecake


 

Carrot cake cheesecake slices

4.8 from 10 votes
A slice of carrot cheesecake
Carrot Cake Cheesecake Recipe
Prep Time
30 mins
Cook Time
1 hr
Total Time
8 hrs
 

This delicious cake is made by combining two favorites: a carrot cake and a cheesecake. Why settle when you can have both?

Course: Dessert
Cuisine: American
Servings: 10
Author: Jas
Ingredients
Carrot Cake
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup packed light brown sugar
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups carrots shredded (about 10 oz.)
Cheesecake
  • 16 ounces cream cheese softened well (not melted)
  • 1 teaspoon all-purpose flour
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Frosting:
  • 3 ounces cream cheese room temperature
  • 2 tablespoons butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream
Instructions
Carrot Cake
  1. In a large bowl using an electric mixer, beat together the oil, applesauce, sugar, and brown sugar until smooth. Add the vanilla and eggs and beat until the mixture is creamy and light. Stir in the flour, baking powder, nutmeg, cinnamon, and salt until just combined. Mix in the carrots.

  2. Tap the bowl forcefully against the counter a few times to release large air pockets.
Cheesecake
  1. In a medium bowl using an electric mixer on high speed, beat the cream cheese, flour, and sugar until smooth. Add eggs, one at a time, mixing just until combined. Add the vanilla and sour cream and mix until blended. Do not overbeat.
  2. Tap the bowl forcefully against the counter about 30 times to release air bubbles.
Frosting
  1. Beat together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
Assemble
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9-inch springform pan.
  3. Pour half of the carrot cake batter into prepared pan and spread into an even layer.
  4. Dollop half of the cheesecake layer on top in large spoonfuls. Don't spread or swirl.
  5. Dollop the rest of the carrot cake batter on and around the cheesecake batter. Don't spread or swirl.
  6. Spread the remainder of the cheesecake on top into an even layer with an offset spatula.
  7. Tap the pan on the counter a couple of times to get rid of any air bubbles.
  8. Place the pan on a cookie sheet to catch any dripping and bake for 60-70 minutes. If browning is going too quickly, tent the top of the cake with aluminum foil.
  9. Let the cheesecake cool completely on a wire rack in the pan for about an hour.
  10. 10. Cover with foil and chill in refrigerator at least 6 hours or overnight.
  11. 11. Spread the frosting evenly over cheesecake then chill cheesecake in a freezer for 20 - 30 minutes.
  12. 12. Decorate as desired. Cut into slices. Store in refrigerator in an airtight container.
Recipe Notes

~ Free Tip ~

  • Shredding carrots in a food processor with a grater blade will cut down on prep time. Cut them down into chunks first.
  • Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60-minute mark. The top center part of the cheesecake should still be slightly soft and jiggly when you take it out.
  • The cheesecake will puff in the oven thanks to the leavening in the carrot cake and it might even crack. It will settle after it cools and will be covered with frosting so the cracks won’t matter.
  • Decorate the cake with chopped pecans or walnuts or with frosting carrots: Set aside 2 tablespoons of frosting and add orange and green food coloring to each tablespoon. Put each color in a small plastic bag (fold-over sandwich bags work great and are less expensive than piping/pastry bags). Snip a small piece off the corner of the bag with scissors and pipe your decorations on the cake.

 

Pin it now for later: Carrot Cake Cheesecake

This delicious cake is made by combining two favorite recipes: a carrot cake and a cheesecake. Why settle when you can have both?

Featured on: Reasons To Skip Housework, Life Sew Savory, Southern Beauty Guide, Apron Strings & Other Things, The Boondocks Blog, and Keeping It Simple.

Carrot Cake Cheesecake take two.

Take two of the carrot cake cheesecake

A better looking slice from the second carrot cake cheesecake.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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57 Comment

  1. Reply
    Ann
    November 11, 2017 at 12:30 pm

    Sorry about your deflated cake. It’s annoying when that happens! But your hubby is lucky is get another one just because the first didn’t turn out like you wanted to.

    Man…you have patience doing all that carrots on top I would HV given up after the 5th!

    1. Reply
      Jas
      November 11, 2017 at 5:51 pm

      Oh, well…”shtuff” happens, lol. Actually, the tiny carrots were much easier than they look. Originally, I wanted to pipe 6-8 big ones but they’d have to be perfectly equal or it would look so off. With the little ones, I just went to town, haha. I figured the cake is already half-ruined…

  2. Reply
    Mrs Shoes
    November 11, 2017 at 1:12 pm

    You know what the celebrity chefs always say… ‘Taste is king’!
    Hope your Dad is okay Jas.

    1. Reply
      Jas
      November 11, 2017 at 5:55 pm

      True that Mrs. Shoes, true that. Tasty it is 🙂
      Thank you, my dad’s health is up and down all the time. He is pushing 82 so…life, you know… 🙁

  3. Reply
    Roseann Hampton
    November 12, 2017 at 4:35 pm

    Even deflated it looks delicious!

    1. Reply
      Jas
      November 13, 2017 at 8:18 am

      Aw, you’re too sweet! Thanks 🙂

  4. Reply
    Kat (The Baking Explorer)
    November 13, 2017 at 10:25 am

    It’s so frustrating when things go wrong, I hope your husband enjoyed his day!

    1. Reply
      Jas
      November 13, 2017 at 4:48 pm

      I know, right? 🙁
      Thanks, Kat! He truly did 🙂

  5. Reply
    Beverly
    November 13, 2017 at 8:20 pm

    It still looks delicious and I’m sure you all enjoyed it, plus you have a funny story to tell about his birthday cake! Pinning. I hope your Dad is okay.

    1. Reply
      Jas
      November 13, 2017 at 10:50 pm

      Thanks, Bev! We sure did, as we enjoy everything that is sweet no matter how it looks, lol. My dad is fine for now, thank you! XOXO

  6. Reply
    Lubna
    November 13, 2017 at 10:15 pm

    I can well understand your situation. I had been in a similar one. I know how annoying it can get. But your husband is lucky! He gets to eat another one of this yummy cake. I love how you made those tiny carrots on top. It looks really cute.
    Hope your dad is well and good!

    1. Reply
      Jas
      November 13, 2017 at 10:54 pm

      Don’t you just hate it when you set your heart on something and it doesn’t turn out? Oh well…my husband is already asking when the take two will happen, lol.
      Thanks for the good wishes for my dad. Appreciate your kindness! 🙂

  7. Reply
    Mrs. K @ Mrs Kringle's Kitchen
    November 14, 2017 at 9:41 am

    Oh wow, this is my hubby’s two favorite desserts in one so I’ll definitely be making it! Still looks delicious especially with those adorable carrots!

    1. Reply
      Jas
      November 14, 2017 at 11:14 pm

      Thank you, Mrs. K! I tried to save it with those tiny carrots. Glad you like them 🙂

  8. Reply
    Sandra L Garth
    November 14, 2017 at 7:31 pm

    It looks delicious and I’m glad you decided to eat it anyway. I hope your husband had a great birthday and thanks for linking up with us again this week.

    1. Reply
      Jas
      November 14, 2017 at 11:17 pm

      Oh, we ate it alright! The taste hasn’t changed even though it was dense and not pretty, lol.

  9. Reply
    Mother of 3
    November 15, 2017 at 8:09 am

    Combining two of my favorites; cheesecake and carrot cake! YUM.

    1. Reply
      Jas
      November 15, 2017 at 7:20 pm

      Another cheesecake lover! YAY! Thanks for stopping in.

  10. Reply
    Teresa
    November 15, 2017 at 10:59 am

    Hope you dad is better and I would definitely eat it anyway! Teresa from http://nanahood.com/wedding-shower-newlyweds

    1. Reply
      Jas
      November 15, 2017 at 7:24 pm

      Thanks, Teresa! We ate it to the last crumb, lol.

  11. Reply
    Mnaisha from Modlotus
    November 15, 2017 at 5:59 pm

    Oh, my God, this carrot cake looks so yummy. I baked a carrot cake last year and did basket weave decoration on it and of course, my carrots were not at all cute like yours. Jas, you have a great blog. Found you on #ticklemytastebuds :). I am a new blogger who just started blogging last week. I am so happy to share my cupcake decoration and it’s my 2nd blog post. Please visit my blog and give me a feedback. Thanks and I am looking forward to reading your blog posts.
    https://www.modlotus.com/decorate-cupcakes/

    1. Reply
      Jas
      November 15, 2017 at 7:32 pm

      Hi, Mnaisha! Thank you for your kind words. I’m sure your basket weave decoration was intricate and looked amazing!
      Congratulations on your blog! Hope you enjoy the journey! I love your cupcakes. Made me drool! 🙂

  12. Reply
    Debrashoppeno5
    November 15, 2017 at 6:22 pm

    This cheesecake looks delicious. I love the little carrots, it is so cute and to pretty to eat, But I wouldn’t turn down a piece.

    1. Reply
      Jas
      November 15, 2017 at 7:33 pm

      Neither did I, Debra. LOL. Thank you for visiting! Hope your week is going great.

  13. Reply
    Elizabeth @ Guilty Chocoholic Mama
    November 16, 2017 at 9:07 am

    Well, you KNOW I had to hop over from #EncouragingHeart&Home to find out about the “that almost wasn’t” part of your post! 😉 What a great story. And in spite of the slight mishap, this looks amazing. I love the use of applesauce in your carrot cake, because I personally do not want any pineapple interfering with things. Thank you for sharing this, and happy Thanksgiving to you!

    1. Reply
      Jas
      November 16, 2017 at 10:39 am

      Lol, Elizabeth! I really wish it looked as it was supposed to, but it was still tasty and we ate all of it. I guess it could’ve been worse. Thanks for stopping in and happy Thanksgiving to you too! 🙂

  14. Reply
    Jamie
    November 16, 2017 at 12:31 pm

    Yum, this sounds amazing!! Pinning it to try. Just a note, when you share with the link to Twitter on the left, you don’t have your name set, check out my post at https://www.tigerstrypes.com/blog-credit-tweets/ to find out how to fix that. You need to get the credit! 🙂

    1. Reply
      Jas
      November 16, 2017 at 3:19 pm

      Oh, wow! I’ve been missing out. Thank you so much for the tip and tutorial, Jamie! It is fixed now 😀 XOXO

  15. Reply
    Cindy Richter
    November 16, 2017 at 3:18 pm

    Been there done that. It’s frustrating. Glad everything turned out okay though. I can hardly wait to try this recipe! Pinned and adding the ingredients to my Thanksgiving shopping list. Saw this on the Thrifty Thursday Link Party BTW. 🙂

    1. Reply
      Jas
      November 16, 2017 at 3:20 pm

      Thank you, Cindy! Delicious-yes! Pretty-meh. 🙂 Hope your turns out better!! Happy Thanksgiving!

  16. Reply
    Leslie
    November 16, 2017 at 6:10 pm

    Awww! What a sad story! But at least it still tasted good. I’m looking forward to seeing a non-deflated version at some point, too. Happy belated birthday to your husband and thanks so much for sharing at the #happynowlinkup!

    1. Reply
      Jas
      November 17, 2017 at 9:27 pm

      Hopefully soon! Thaks for the bday wishes. Mwah!

  17. Reply
    AnnMarie
    November 16, 2017 at 7:17 pm

    I thought I had my desserts for Thanksgiving all picked out but now I am not sure! I really want to try this. I think it would go great with the other ones I am making. Thanks for the recipe!

    1. Reply
      Jas
      November 17, 2017 at 9:29 pm

      Thank you, AnnMarie! Now I’m curious – what other desserts are you making? I need ideas 😀

  18. Reply
    Natalie A
    November 16, 2017 at 9:26 pm

    Wow, this looks and sounds so very good! I wish that I could eat some right now! The little carrots on the top are cute!

  19. Reply
    Donna Parker
    November 17, 2017 at 7:33 am

    This looks too cute to eat, oh, who am I kidding, it would be gone faster than a bunny can hop! 😉
    Dropped by from #BloggersPitStop (100!!! Wow! Amazing!), but always glad to be here, drooling all over my keyboard. 😉
    Off to share so others can drool too. 🙂
    Hope this weekend treats you kindly. 🙂

    1. Reply
      Jas
      November 17, 2017 at 9:33 pm

      Lol, you got me giggling here. Thank you, Donna! You’re too sweet. XO

  20. Reply
    Miz Helen
    November 17, 2017 at 12:45 pm

    Your Carrot Cake Cheesecake will be delicious, wish I had a slice right now. Thanks so much for sharing with us at Full Plate Thursday. Come to next weeks Thanksgiving party on Tuesday at 8:00 am, CST, see you then!
    Miz Helen

    1. Reply
      Jas
      November 17, 2017 at 9:36 pm

      Me too, Miz Helen. A slice for you and one for me with a cup of hot coffee or tea 🙂

  21. Reply
    Judith Graber
    November 17, 2017 at 1:49 pm

    Oh my – at least it was not a dessert for a dinner party. Husbands will eat anything as long as it tastes good. Thanks for sharing with Fiesta Friday.

    1. Reply
      Jas
      November 17, 2017 at 9:37 pm

      I know, right? Yes, they will and mine is not a complainer anyway 🙂

  22. Reply
    Liz
    November 17, 2017 at 2:33 pm

    Despite everything, the cheese cake looks beautiful. I love the little carrots on top. Bet it was delicious. Happy Birthday to your husband and thank you for bringing this to FF.

    1. Reply
      Jas
      November 17, 2017 at 9:38 pm

      Aw, thank you! It was a bit dense but delicious nonetheless.

  23. Reply
    Sue from Sizzling Towards 60 & Beyond
    November 17, 2017 at 6:28 pm

    Hi Jas! This cakes looks amazing and I just love the way you have decorated with carrots. Thanks for sharing with us at #BloggersPitStop and have a great weekend.

    1. Reply
      Jas
      November 17, 2017 at 9:42 pm

      Hi, Sue! Thank you and thanks for stopping in! XO

  24. Reply
    Jann Olson
    November 17, 2017 at 11:03 pm

    I love carrot cake, but I have never had a combination with cheesecake. I’m sure it is delicious! Thanks for sharing with SYC.
    hugs,
    Jann

  25. Reply
    Michelle Leslie
    November 18, 2017 at 12:35 am

    Happy birthday Jas’s honey, hope you had a lovely day, flat, yummy cheese cake and all.

    P.S. Hope your Dad is okay Jas

    1. Reply
      Jas
      November 19, 2017 at 12:49 pm

      Thank you, my dear Michelle!
      My dad is hanging in there. Hopefully, he will pull it through. Thanks! XO

  26. Reply
    Florence
    November 19, 2017 at 3:07 pm

    Jas, I know it was good, even if it did “melt” a little. It looks so good, I’m going to put it on my list of things to try. My hubby loves carrot cake too.

    1. Reply
      Jas
      November 20, 2017 at 6:09 am

      So true, Florence. It was quite tasty 🙂

  27. Reply
    Amber Harrop
    November 20, 2017 at 2:34 pm

    Gosh the cake looks great , Hope your Dad is Okay no wonder you forgot it and Happy Birthday Mr Jas

    1. Reply
      Jas
      November 20, 2017 at 4:45 pm

      OMG, Mr. Jas…LOL. I love it, Amber! I’m going to use it from now on whenever I refer to him, ha! Thanks!!! 😀

  28. Reply
    Carrie @ Carrie's Home Cooking
    November 21, 2017 at 8:35 pm

    Thank you so much for sharing on the Whisk It Wednesday Link Party. Make sure you stop by tomorrow and join us again! Hope that you and your family have a wonderful Thanksgiving! Carrie @ Carrie’s Home Cooking

    1. Reply
      Jas
      November 21, 2017 at 10:34 pm

      Thanks, Carrie, will do! Hope you have a nice Thanksgiving too!

  29. Reply
    Mary
    November 24, 2017 at 8:56 am

    Jas everyone loves this cake, not just me and so it was picked as most favorite over at Sweet Inspiration. Those little carrots are adorable.

  30. Reply
    Kelly @ Kelly Lynns Sweets and Treats
    November 26, 2017 at 11:27 am

    Sooooooooo pretty! Looks yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED!

    1. Reply
      Jas
      November 26, 2017 at 8:52 pm

      Thank you so much and thanks for stopping in!

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)