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The Boat Shed Kitchen

Carrot Cake Cheesecake

This Carrot Cake Cheesecake blends the warm, spiced flavors of carrot cake with the tangy richness of cheesecake, all topped with velvety frosting. It’s the perfect centerpiece for holidays, birthdays, or whenever you're craving something extra special.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Calories: 450
Ingredients Method Notes

Ingredients
  

Carrot Cake Layer:
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup vegetable oil
  • 1½ cups grated carrots
  • ½ cup chopped walnuts or pecans optional
Cheesecake Layer:
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
Frosting:
  • 8 oz cream cheese softened
  • ¼ cup butter softened
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Grease and line a springform pan.
  2. Mix dry and wet carrot cake ingredients separately, then combine.
  3. Beat cheesecake ingredients until smooth.
  4. Layer batters: half carrot, all cheesecake, rest of carrot.
  5. Bake 60–70 mins. Cool, then chill at least 4 hours.
  6. Make frosting and spread over chilled cake. Garnish if desired.
  7. See full steps with tips & photos → https://theboatshedcafe.com/carrot-cake-cheesecake/

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the cheesecake and frosting.
  • Don’t over‑mix cake batter—just blend until dry ingredients are incorporated.
  • For clean slicing, chill well and wipe the knife between cuts.