Carrot cake cheesecake

Name: Carrot Cake Cheesecake
Prep time: 15 min
Cook time: 80 min
Total time: 155 min
Ingredients: 200 grams self-rising flour; 200 grams light brown sugar; 150 ml sunflower oil; 2 medium eggs; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice (or speculaas spice blend); 1/4 tsp nutmeg; pinch salt; 100 grams grated carrot; 1 handful walnuts (chopped); 500 grams cream cheese; 125 grams granulated sugar; 2 medium eggs; 1 egg yolk; 100 grams sour cream; 1 tsp vanilla extract; 1 tbsp cornstarch; 200 grams cream cheese; 100 grams powdered sugar; 100 grams unsalted butter; 1 tsp vanilla extract; Extra walnuts for topping

Posted: October 21, 2025 Last modified: November 11, 2025

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Cheesecakes. I love them! This carrot cake cheesecake is based on a recipe out of the book of one of my Dutch blogging friends: Ohmyfoodness.

I made just a few minor adjustments to the recipe as I thought walnuts are something that is essential in a carrot cake. I also change the cream cheese frosting a little bit so it would be firmer.

Why This Recipe Works

If you love cheesecake and you love carrot cake than this is the best of both worlds. A delicious carrot cake layer topped with a creamy cheesecake layer… Do I need to say more?

Recipe Ingredients

self-rising flour – can be swapped for all-purpose flour in combination with baking powder (make sure to check how to do that in this article)
sugar – I used light brown sugar here as that adds flavor. Dark brown sugar is also an option.
carrots – make sure to use freshly grated carrots as they contain more moisture and will give you a lovely moist carrot cake
cream cheese – use a firm cream cheese for the cheesecake portion of this recipe
sour cream – I like to add a bit of sour cream into my cheesecake batter to make it slightly fresher

Make sure to double check full ingredients and quantities in the recipe card below.

How To Make The Carrot Cake Cheesecake

Step 1: Make the carrot cake batter

For the carrot cake recipe you simply add all the ingredients into a large bowl. Mix until you have a thick batter and set aside.

Step 2: Make the layer of cheesecake

To make the second layer, you add cream cheese and sugar into the bowl of a stand mixer. Beat until smooth and add the eggs one at a time. Scrape down the sides of the bowl occasionally and as a last step mix in the sour cream, vanilla extract, and corn starch.

Step 3: Build the cake layers

Line an 8-inch (20 cm) springform pan with parchment paper. Spread half of the carrot cake batter on the bottom of the form.

Add about 1/4 to 1/3 of the cheesecake batter into the center, but don’t spread it evenly. Top with the remaining carrot cake batter and finish with the rest of the cheesecake batter. For that last layer, spread it evenly over the top of the cake.

Step 4: Bake

Now bake the cake for about 80 minutes at 180˚C/350˚F. Cover the top of the cheesecake about halfway through with aluminum foil so it doesn’t get too dark. After baking turn of the oven and – with the door slightly ajar, let it cool for at least an hour. Place in the refrigerator to set completely.

Step 5: Add frosting

Of course this is an optional step, but the frosting really does make a difference! Spread it over the cake and decorate with walnuts.

Love Cheesecake recipes?

Me too! I’m sure you will like these too:

Can I use regular all-purpose flour instead of self-rising flour?

Yes, you can. If using all-purpose flour, check how to substitute in this article on self-rising flour.

Can I substitute another oil for sunflower oil?

Definitely. Neutral oils like canola or vegetable oil work just as well. Avoid strongly flavored oils such as olive oil. Or check this article on which oils you can use for baking.

Do I really need to let the cheesecake chill overnight?

Yes. This step helps the cheesecake set properly, develop the right texture, and makes it easier to slice cleanly. Check the article on making the perfect cheesecake for an explanation.

Can I freeze carrot cake cheesecake?

Yes, but it’s best to freeze it without the cream cheese frosting. Wrap the cake tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months.

My cheesecake cracked, what did I do wrong?

Cracking often happens if the cheesecake bakes too quickly or cools too fast. To prevent this, avoid overmixing the batter, don’t skip the cooling step in the oven, and cover the cake with foil halfway through baking.

Adding a small oven dish of water in the oven for some steam works too!

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