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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.
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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Carrot Cake Cheesecake
Ingredients
Carrot Cake:
- 3/4 cup all-purpose plain flour
- 1/2 cup whole wheat flour 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 eggs large
- 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 carrots finely grated
Cheesecake:
- 1 cup 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 egg large
- 2 teaspoons lemon juice fresh squeezed, optional
- 1 teaspoon vanilla extract
Frosting (optional)
- 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 pecans chopped, or walnuts to garnish
Instructions
- 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.
For The Cake:
- In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
- 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.
- Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.
For The Cheesecake Mixture:
- Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble cheesecake:
- 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.
- 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.
For The Frosting:
- 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.
Notes
Store in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this recipe. I made it a few days ago for a gathering and everyone loved it! God bless.
This recipe is amazing!! Huge hit in my house, I was wondering how long you would cook it for in cupcake form??
Hello, your recipes are always not only a lifesaver in the kitchen but so amazing to taste! (Lifesaver because my husband’s mom’s cooking is vastly more experienced than I so following your recipes have always given me success and a very happy husband)
My question though for this recipe is what can I substitute the wheat flour for? Can I use regular flour? I’m allergic to wheat and I have bad allergies and with this weather- oh man! But I really want to try this 😍😍 A