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A piece of Carrot Cake Cheesecake
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4.18 from 41 votes

Carrot Cake Cheesecake

Carrot Cake Cheesecake! A fluffy and super moist, lower in fat, lighter in calories carrot cake layered with a creamy cheesecake. The BEST of both worlds!
Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Carrot cake cheesecake
Servings: 16
Author: Karina Carrel

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
US - Metric

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.
    steo

For The Cake:

  • In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
    bowl with innamon, baking powder, baking soda and salt
  • 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.
    Bowl being poured with a mix of oil, applesauce, almond milk, eggs and vanilla
  • Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.
    Smooth batter of the carrot mix

For The Cheesecake Mixture:

  • Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
    Cheesecake Ingredients being mix until smooth
    • Make sure your light cream cheese and Greek yogurt are at room temperature before beating. This is the only way to guarantee a smooth, lump-free cheesecake batter.

Assemble cheesecake:

  • Evenly pour half of the carrot cake batter into the prepared pan. Pour 1/3 of the cream cheese mixture over the carrot cake layer (don't swirl it through).
    round pan being layered with carrot mix
    • Resist the urge to swirl the batters. Pouring them gently and leaving them exactly as they fall is the secret to getting those perfect, distinct layers.
  • Spoon remaining carrot cake mixture over cream cheese layer, then pour the remaining cheesecake mixture over the carrot cake layer to completely cover.
    round pan being layered with cheesecake mix
  • 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).
    Baked carrot cake cheesecake ready to cover
  • Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
    Covered pan with Carrot Cake Cheesecake
    • If you need to tent the cake with foil, make sure it is loose and does not touch the surface. Also, do not skip the full 6-hour chilling time, as it is essential for the dessert to set completely before slicing.

For The Frosting:

  • Beat all cream cheese ingredients together until smooth. Spread the frosting evenly over the top and sides of the cheesecake.
    Cream cheese mix being spread into a baked carrot cake cheesecake
  • Decorate with chopped pecans or walnuts.
    Carrot Cake Cheesecake ready to eat

Video

Notes

This recipe was adapted from Mel's Kitchen Cafe and heavily inspired by the famous slice from The Cheesecake Factory. It is a fantastic make ahead option because you can prepare it up to two days before serving, making your weekend or holiday menu prep an absolute breeze.
When it comes to keeping your leftovers fresh, proper storage is essential to maintain that incredibly moist texture and prevent the dessert from absorbing any unwanted odors from the fridge.
  • Store any remaining cake in the refrigerator for up to 3 days.
  • Keep the entire cake or individual slices tightly sealed in an airtight container.
  • To freeze, wrap individual portions securely in plastic wrap, followed by a layer of aluminum foil. Store in the refrigerator for up to 3 days.
Whenever you are craving a slice from your frozen stash, simply transfer it to the refrigerator. Let it thaw completely overnight so the layers soften perfectly without losing their structure or flavor.
Happy Cooking! Xx
If you plan on freezing a large portion of the cake for a future event, it is highly recommended to freeze it without the frosting. You can easily whip up a fresh batch of topping right before serving for the best results.

Nutrition

Calories: 149kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 40mg | Sodium: 219mg | Potassium: 144mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1819IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg