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 ⅓! 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:
Carrot Cake Cheesecake
Ingredients
Carrot Cake:
- ¾ cup all-purpose plain flour
- ½ cup whole wheat flour wholemeal flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup oil you can use melted coconut oil
- ¼ cup unsweetened applesauce or oil
- ¼ cup unsweetened almond milk or any milk
- 2 eggs large
- 1 teaspoon vanilla extract
- ⅔ cup natural granulated sweetener or sugar
- ⅓ cup coconut sugar or light-brown sugar
- 1 ¼ cups carrots finely grated
Cheesecake:
- 1 cup light cream cheese at room temperature
- ½ cup non-fat plain Greek yogurt
- ⅓ 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)
- ⅓ cup cream cheese at room temperature
- ¾ cup natural powdered sweetener or sugar
- ⅓ cup non fat plain Greek yogurt
- ½ teaspoon pure vanilla extract
- ¼ 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 ⅓ 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.
Jovana Pit says
Sorry if this is silly, but is the recipe in American cups? I’m in Australia and our cup sizes differ.
If American, will it work if I covert the US cups to grams?
Karina says
Hey Jovana, I’m in Australia too! I tested both measurements and they turn out the same. It’s a very forgiving recipe 🙂 happy baking!
Jovana Pit says
Thanks Karina 🙂 I made it yesterday. About to take my first bite!
Baker by Heart says
any substitute for apple sauce?coz i cant find apple sauce at the grocery.
Teri says
It says you can use oil instead. But if you want to you can make apple sauce pretty easily. Just cut an apple into small bits and heat on the stove with a bit of lemon juice. When it gets soft you can mash it into apple sauce.
Shannon says
Worth all the work! This is the best cake I have had in a long time, maybe ever.
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!