1. Can I make this a gluten-free carrot cake cheesecake?

Yes, simply swap the standard flour for a 1:1 gluten-free all-purpose flour blend. The moisture from the carrots and cream cheese ensures the texture remains delicious and not dry.

2. Can I turn this into no-bake carrot cake cheesecake cups?

Absolutely. Bake the carrot cake layer separately in a thin sheet, crumble it into the bottom of serving glasses, and top with a mousse-style no-bake cheesecake filling. This is a great variation for warm weather.

3. Is this suitable as a make-ahead celebration cake?

Yes, this is actually better when made ahead. The flavors meld and the texture sets perfectly after 24 hours in the fridge, making it ideal for stress-free entertaining.

4. Can I omit the nuts from the walnut-pecan crust carrot cheesecake base?

If you have a nut allergy, you can omit the walnuts and pecans completely. You might want to add a tablespoon more flour to the cake batter to compensate for the volume, but it is not strictly necessary.

5. How do I get the perfect spiced cream cheese swirl cake look?

Reserve about 1/3 of your carrot cake batter. Pour the cheesecake filling over the bottom cake layer, then drop dollops of the reserved batter on top. Use a butter knife to gently swirl the dollops into the white filling without over-mixing.

Carrot Cake Cheesecake: 1 Easy & Moist Holiday Recipe

Carrot Cake Cheesecake: The Best Moist & Easy Holiday Dessert

This Carrot Cake Cheesecake combines a moist, spiced carrot cake bottom with a rich, creamy cheesecake layer. It is the perfect Easter holiday showstopper dessert that is surprisingly easy to make.

Author: Hana Martin
Prep Time: 30
Cook Time: 65
Total Time: 335
Yield: 12 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Carrot Cake Base:

150g All-purpose flour

100g Granulated sugar

50g Brown sugar, packed

1 tsp Baking powder

1/2 tsp Baking soda

1 tsp Ground cinnamon

1/4 tsp Ground nutmeg

1/4 tsp Salt

120ml Vegetable oil

2 Large eggs, room temperature

150g Grated carrots

50g Chopped pecans or walnuts

For the Cheesecake Layer:

450g Cream cheese, softened

100g Granulated sugar

2 Large eggs, room temperature

60ml Sour cream

1 tsp Vanilla extract

1 tbsp All-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan generously.

2. Whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.

3. Add oil and eggs to the dry mixture and mix until combined. Fold in carrots and nuts.

4. Spread 2/3 of the carrot cake batter into the bottom of the pan. Reserve the rest.

5. Beat softened cream cheese and sugar until smooth. Add flour, vanilla, and sour cream. Beat again.

6. Add eggs one at a time, mixing on low speed just until incorporated.

7. Pour cheesecake batter over the base. Drop spoonfuls of reserved carrot batter on top and swirl gently with a knife.

8. Bake for 60 to 70 minutes until the center is slightly jiggly.

9. Turn off the oven, prop the door open, and let cool inside for 1 hour.

10. Refrigerate for at least 4 hours before serving.

Notes

Ensure all dairy ingredients are at room temperature to avoid lumps.

Store leftovers in the fridge for up to 5 days.

For a gluten-free version, use 1:1 gluten-free baking flour.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 30
Sodium: 200
Fat: 32
Saturated Fat: 12
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 42
Fiber: 2
Protein: 7
Cholesterol: 85

Keywords: Carrot Cake Cheesecake, Easter dessert, spiced cake

Find it online: https://www.hanaeats.com/carrot-cake-cheesecake/