This Carrot Cake Cheesecake is made with a layer of carrot cake on the bottom and vanilla cheesecake on top! It’s finished off with piped carrots made from whipped cream for a festive dessert that’s perfect for Easter!
- 1 lb (454g) raw carrots
- 3/4 cup + 1 tbsp (106g) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- Pinch of cloves
- 1/4 cup (56g) unsalted butter, room temperature
- 1 tbsp vegetable oil
- 1/3 cup (75g) packed light brown sugar
- 2 tbsp (26g) granulated white sugar
- 1/4 tsp vanilla extract
- 1 large egg
- 4 oz (114g) drained crushed pineapple, optional (a full 8oz canned that’s drained is 4 oz)
- 1/4 cup + 2 tbsp (27g) sweetened coconut flakes, optional
- 1/4 cup (27g) chopped pecans or walnuts, optional
- 3 tbsp (28g) raisins, optional
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream, room temperature
- 1 tbsp vanilla extract
- 3 large eggs, room temperature
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (53g) powdered sugar
- 3/4 tsp vanilla extract
- Orange gel icing color
- Green gel icing color
1. Peel the carrots, then grate them just until you have 1 1/4 cups (125g) of grated carrots. Cover the grated carrot and set in the fridge.
2. Chop the remaining raw carrots (about 188g) into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
3. Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1/2 cup + 2 tbsp (150ml | 156g) of carrot puree. Set aside to cool while you make the cake batter.
4. Prepare a 9 inch springform pan with parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
5. Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
6. Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time, but do not over mix either.
7. Add the egg, then mix until well combine. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
8. Add half of the dry ingredients to the batter and mix until mostly combined.
9. Add the carrot puree (it can be warm or cold) and mix until well combined.
10. Add the remaining dry ingredients and mix until combined. Do not over mix the batter.
11. Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.
12. Add the batter to the prepared pan and bake for 27 minutes, or until a toothpick comes out clean.
TO MAKE THE CHEESECAKE FILLING:
13. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
14. Add the sour cream and vanilla extract and mix on low speed until well combined.
15. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
16. When the carrot cake is done baking, reduce the oven temperature to 300°F (148°C). Remove the cake from the oven and pour the cheesecake batter evenly over the cake (I like to remove the cake and wash the pan, then add a new parchment circle and re-spray the sides of the pan with non-stick spray before adding the cake back to the pan and adding the cheesecake filling on top, but you don’t have to. I just think the sides come out nicer that way).
17. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking. I also like to use a slow cooker liner.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake for 1 hour 30 minutes. The center should be set, but still jiggly.
19. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE:
22. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Set aside about 1/4 cup of the whipped cream and color the rest with orange gel icing color. Color the 1/4 cup of whipped cream with green gel icing color.
24. Use a large round piping tip (I used Ateco tip 809) and pipe the orange whipped cream onto the cheesecake so that it looks like the tops of carrots.
25. Use the grass piping tip (Wilton tip 233) to pipe the green whipped cream on top of the “carrots”.
26. Sprinkle some chopped pecans on top of the cheesecake, if desired.
27. Refrigerate cheesecake until ready to serve. Cake is best when stored in the fridge well covered for 3-4 days.
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