Carrot Cake Cheesecake is a fluffy and super moist carrot cake layered with a creamy, lemon scented cheesecake. The BEST of both worlds!
Carrot Cake Cheesecake smothered with a cream cheese frosting and crushed pecans to add crunch, this impresses everyone. Especially when slicing and seeing those perfect layers of soft, creamy cheesecake AND carrot cake in one!
A few of you have emailed me, planning your Easter menus with the One Pan Lemon Garlic Salmon and Asparagus and those Crispy Garlic Butter Parmesan Smashed Potatoes. You’ve also been asking me for a dessert, and its not in my nature to leave you hanging. Having said that, the Nutella Stuffed Chocolate Chip Skillet Cookie would be a good idea and a definite crowd pleaser, or Nutella Churro Donut Holes, Strawberry Cheesecake Donut Holes or a 3-Ingredient Chocolate Mousse come to think of it! But this cheesecake is my gift to you.
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Carrot Cake Cheesecake
With all of the carrot cakes floating around on the world wide web lately, I wanted to make this cake for those of us wanting to enjoy our Easter weekend with less guilt than normal carrot cakes, but still so decadent that your family would never guess this is lower in fat! Well, mine had absolutely no idea.
Inspired by The Cheesecake Factory, this cake is safe for all of us to eat! The original adaption calls for a lot of oil, but I’ve cut the oil down to 1/3! You can also keep this carrot cake cheesecake lower in calories and WW points with a natural granulated sweetener OR use normal sugar — it’s up to you!
Our Easter family tradition is made up of seafood and Flan (Creme Caramel) with shards of toffee on the top, or Rice Pudding (Arroz Con Leche) for dessert. Now we’re breaking traditional and having Carrot Cake Cheesecake.
WATCH US MAKE THIS Carrot Cake Cheesecake ON VIDEO RIGHT HERE:
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Weight Watchers Smart Points PER SLICE (not including frosting): 5 if using sweetener OR 8 if using normal sugar.
- 3/4 cup all-purpose (plain) flour
- 1/2 cup whole wheat (wholemeal) flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup oil (you can use melted coconut oil)
- 1/4 cup unsweetened applesauce (or oil)
- 1/4 cup unsweetened almond milk (or any milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup natural granulated sweetener (or sugar)
- 1/3 cup coconut sugar (or light-brown sugar)
- 1 1/4 cups finely grated carrots
- 1 cup (8 oz | 250 g) light cream cheese, at room temperature
- 1/2 cup non-fat , plain Greek yogurt
- 1/3 cup natural powdered sweetener (or sugar)
- 1 tablespoon all-purpose flour (plain flour)
- 1 large egg
- 2 teaspoons fresh squeezed lemon juice (optional)
- 1 teaspoon vanilla extract
- 1/3 cup cream cheese , at room temperature
- 3/4 cup natural powdered sweetener (or sugar)
- 1/3 cup non fat plain Greek yogurt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped pecans or walnuts to garnish
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Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan wit cooking oil spray, line with baking paper and set aside.
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In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
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In a separate bowl, mix together the oil, applesauce, almond milk, eggs and vanilla. Whisk the granulated sweetener (or sugar) and coconut sugar (or brown sugar) into the wet ingredients, and beat until well combined.
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Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.
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Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
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Evenly pour half of the carrot cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over carrot cake layer (don't swirl it through). Spoon remaining carrot cake mixture over cream cheese layer, then pour the remaining cheesecake mixture over the carrot cake layer to completely cover.
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Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
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Beat all cream cheese ingredients together until smooth. Spread the frosting evenly over the top and sides of the cheesecake. Decorate with chopped pecans or walnuts.
Adapted from Mel's Kitchen Cafe and inspired by The Cheesecake Factory
Can be prepared up to two days before serving.
Store in the refrigerator for up to 3 days.
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Yolanda says
I made the carrot cake cheesecake and it was a hit. I totally agree that it is the best of both worlds! Thank you for the recipe.
Dana says
Hi,
This cake looks delicious! Can this recipe be frozen after it’s baked?
Thank you!
Karina says
Hi Dana. That’s a great question! We never have any leftovers to test this out, but I’m sure you could freeze it in portions and thaw, reheat when needed. Enjoy!
Danielle says
Love this recipe made it 2x already was wondering what i could substituting Greek yogurt for or can i ?? things are a little tight right now but want to make for Christmas dinner just don’t have the Greek yogurt
Karina says
Hi Danielle! How about sour cream?
Sylvia says
Can I just use cake flour or regular flour?
Karina says
Yes, that shouldn’t be a problem at all. Enjoy!
Dan Shearin says
I’m trying to add this to the WW app under the freestyle program. It require you to enter the nutrition information you listed along with the Saturated Fat. Any idea what this number would be? Thanks in advance.
Karina says
For questions on nutritional information I like to use myfitnesspal.com to help answer those questions. Hope that helps and you can look up the information that is needed! Thanks so much for following along with me! XO
Ellen Manalo says
I forgot to rate this recipe & to let you know that I tried so so many of your recipes from desserts (Cheesecake Stuffed Chocolate Chip Skillet Cookie, Chocolate Chip Skillet Brookie, Best Fudgy Chocolate Cake, Carrot Cake Cheesecake) to savory dishes ( One Pan Lemon Thyme Chicken Asparagus, Easy Sheet Pan Chicken Cordon Bleu, Easy Creamy Porkchops, Easy Baked Chicken Breast, Creamy Parmesan Carbonara Chicken, Creamy Herb Chicken, Milanese, Pan Seared Garlic Butter Steak, Swedish Meatballs). Your recipes never let me down. Thank you so much, Karina!
Ellen Manalo says
Greetings from the Philippines! I’m sooo in love with this carrot cake. I made it 5x already and I’m planning to make it again. My question is can i use cake flour instead of all purpose and whole wheat flour because i have so much cake flour in my pantry that will soon expire. Thank you for this delicious recipe, Karina.
Karina says
Hello Phillippines!! Wow, 5 times is a lot and so appreciated! I am so glad that you love it that much! You are welcome to try the cake flour. That sounds great! I hope that it turns out great for you! XO
Dianne says
I made this last weekend for Mother’s Day and it was a HUGE hit! Everyone loved it so much that I’ve been asked to make it again this weekend! Thanks for such a brilliant and delicious recipe Karina x
Karina says
That is so great to hear! I am so glad that everyone loved it! Thank you for sharing and following along with me! I hope you had a great Mother’s Day!
Tavyn says
Is powered natural sugar just powdered sugar or regular sugar?
Henny says
Hi karena
What is the recipe for the Apple sauce? Thanks
Misty says
Could you make this in cupcakes?
Natalie says
this looks to die for! Do you have UK measurements please? X
Carol says
Hi,
This looks so scrumptious! I read the recipe and then decided to watch the video again…turned on the sound for the first time, and loved the music! lol
I Shazamed it but got no result…would you please say the name of the song and artist?
Thanks!
Sandi J. says
I only have a 9″ springform and I am making it as a birthday dessert so I don’t want it to be too flat.
Is it high enough to be made in a 9″ and not end up too low?
Verónica says
I was not a fan of the cheesecake, and the key word here is WAS. This carrot cake with cheesecake it’s now my favorite dessert and i believe that everyone that tasted it in my house, it’s now theirs too. I had to control myself many times to not eat the whole cake in one sitting, i even hide the last piece of it, but don’t tell anyone! i know you would have done the same if
you had made this awesome cake.
Kara says
Hi. Any advice on how I could turn this into a pumpkin cheesecake. I love the idea of the layers.
Karina says
Hi Kara! You’ve got me thinking now! Yum! I’ll start testing a recipe out and hopefully post one soon!
Marissa says
This was the first time I had ever baked a cake or any type of dessert. I made it for a family get together and everyone loved it. I followed the recipe exactly as it was stated and it turned out great!
Zainab says
I just baked this and forgot to put sugar in the cheesecake mixture haha. It’s cooling down now before being refrigerated, I’ll report back on how it tastes (without the sugar) when it’s been frosted 😀
Karina says
Oh no Zainab! How did it turn out?!
andy says
Could i use a 9 inch springform pan?
Karina says
Hi Andy, yes that should work out fine!
Anonymous says
I Love this recipe my getting mouth watering while seeing this pictures.
Francesca Reale says
I made this for Easter dessert. I followed the recipe exactly and it came out perfect. It’s not too sweet, which I like. The cheesecake layer is a little wetter than a normal cheesecake because of the Greek yogurt but I love Greek yogurt so I didn’t mind. All in all, very tasty.
Patricia says
This may sound silly but when do I take the cake from the pan? I would guess after its been in the refrigerator overnight because by then it would have set. Please let me know soon as I’d love to make this next week.
Thanks!
Karina says
Hi Patricia. Not silly at all. Yes, take it out of the pan after it’s been refrigerated 🙂 I hope you like it!
Sophie says
Hi! I love your blog, I’ll have to try making this (after I convert everything to British measurements!) Quick question – do you think I could sub the oil for applesauce? xx
Karina says
Hi Sophie, thank you! I tried subbing all of the oil with apple sauce when testing the recipe and it came out really rubbery, so I don’t recommend it. That is, however, if texture is something you’re not too fussed about? It’s completely up to you in that case! The flavour is still good, but texture not so good 🙂
Marie says
Can I just omit the wholewheat flour and use regular flour? Does this change anything specifically, besides calories?
Karina says
Hi Marie! That’s fine! Nothing will change if you use regular flour 🙂
Mary says
Words can’t describe my first look at this delectable creation!!!! I pinned it 3 times……..couldn’t decide on just one photo. Love carrot cake and cheesecake….winner. Thanks for sharing this recipe.
Karina says
Aw thank you so much Mary! I’m so happy you liked it! I hope you try the recipe! I’m eating a slice right now as I type!
Gigi says
Can this be made successfully gluten free?
Karina says
Yes I’m sure it can be. Do you normally substitute flour for gluten free flour when baking? If so, the conversions you use can easily be modified for this recipe 🙂 I haven’t baked with Gluten free flour myself unfortunately!
Sierra says
Hi, just wondering if these could be made in cupcake form? Do you know what the baking adjustment would be, and would the cheesecake work in paper cupcake liners?
Karina says
Hi Sierra! Yes that should be fine! I would say give them a baking time of 25-30 minutes, and check them to see how they are baking! 🙂
Bethany @ athletic avocado says
This cheesecake is like hannah montana; you get the best of both worlds in one! I love cheesecake and carrot cake, so this is a dream come true! The fact that its low and calories doesnt hurt either 🙂