This carrot cheesecake offers a delicious twist on classic carrot cake by combining a moist, spiced carrot and walnut base with a luscious, tangy cheesecake filling. The cream cheese frosting adds a velvety, aromatic finish with hints of vanilla and lemon, making it a sophisticated yet comforting dessert. Ideal for special occasions or any time you want an indulgent treat that balances sweetness and spice beautifully.
Ingredients
For the Carrot Cake Layer:
75 g all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 tablespoon natural cocoa powder
1 teaspoon ground cinnamon
75 g brown sugar
70 g vegetable oil
1 egg (grade C1)
1/2 teaspoon vanilla extract
115 g carrots (finely grated)
70 g walnuts (dry roasted, cooled, and chopped)
For the Cheesecake Filling:
500 g cream cheese (Philadelphia-style; mascarpone not recommended)
15 g corn starch
100 g sugar
80 g sour cream
15 ml lemon juice
Zest of 1/2 lemon
Small pinch of salt
Seeds from 1/2 vanilla bean
2 eggs (grade C1)
For the Cream Cheese Frosting:
150 g cream cheese
75 g softened unsalted butter (not melted)
60 g powdered sugar
1 tablespoon sour cream
1 teaspoon lemon juice
Seeds from 1/2 vanilla bean
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Carrot Cake Layer
Preheat oven to 350°F (175°C). Grease and line a springform pan. In a bowl, sift together flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. In another bowl, whisk together brown sugar, oil, egg, and vanilla extract. Combine wet and dry ingredients, then fold in grated carrots and chopped walnuts. Spread the batter evenly in the prepared pan.
Prepare the Cheesecake Filling
Beat cream cheese until smooth. Add corn starch, sugar, sour cream, lemon juice, lemon zest, salt, and vanilla seeds. Mix well. Add eggs one at a time, mixing gently after each addition. Pour the cheesecake filling over the carrot cake batter in the pan.
Bake
Bake for about 60-70 minutes until the cheesecake is set but still slightly jiggly in the center. Cool completely, then refrigerate for several hours or overnight.
Prepare the Cream Cheese Frosting
Beat cream cheese and butter until smooth. Add powdered sugar, sour cream, lemon juice, and vanilla seeds. Beat until creamy and fluffy.
Assemble and Serve
Spread the cream cheese frosting over the chilled cheesecake before serving. Garnish with extra walnuts or lemon zest if desired.
Servings and timing
Makes 12 slices
Prep time: 30 minutes
Cooking time: 70 minutes
Total time: 1 hour 40 minutes plus chilling
Calories: Approximately 350 kcal per slice
Variations
- Substitute walnuts with pecans or almonds for a different nutty flavor.
- Add grated orange zest along with lemon zest for a citrus twist.
- Use maple syrup instead of sugar in the carrot cake layer for a richer sweetness.
- For a gluten-free version, replace all-purpose flour with almond or gluten-free flour blend.
- Decorate with candied carrots or toasted nuts for an elegant presentation.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 4 days. It is best served chilled. Avoid freezing as the frosting and texture may be affected. Allow the cheesecake to sit at room temperature for 10-15 minutes before serving for optimal flavor and texture.
FAQs
Can I use mascarpone cheese instead of cream cheese?
Mascarpone is not recommended as it may alter the texture and firmness of the cheesecake.
How do I prevent cracks on the cheesecake surface?
Bake in a water bath or avoid overbaking by removing the cheesecake when the center is slightly jiggly.
Can I prepare this cheesecake in advance?
Yes, it can be made a day ahead and refrigerated overnight for best results.
What can I use if I don’t have a springform pan?
A deep, round cake pan can be used but may require lining with parchment paper for easy removal.
Is it necessary to roast the walnuts?
Roasting walnuts enhances their flavor but can be omitted if preferred.
Can I omit the cocoa powder in the carrot cake layer?
Yes, but the cocoa adds a subtle depth of flavor to balance the sweetness.
How should I store leftover cheesecake?
Keep leftovers refrigerated in an airtight container for up to 4 days.
Can I freeze the cheesecake?
Freezing is not recommended due to potential changes in texture and frosting separation.
Can I use vanilla extract instead of vanilla bean seeds?
Yes, substitute one teaspoon of vanilla extract for the seeds.
How can I make the frosting less sweet?
Reduce powdered sugar slightly or adjust to taste during preparation.
Conclusion
Carrot Cheesecake with Cream Cheese Frosting is a refined dessert that perfectly balances spice, citrus, and creamy textures. Its moist carrot cake base enriched with walnuts and layered with a smooth, tangy cheesecake filling makes it an elegant choice for celebrations or everyday indulgence. The vanilla and lemon-infused frosting adds a refreshing finish that enhances the overall flavor, creating a dessert that is as impressive as it is delicious.
Carrot Cheesecake with Cream Cheese Frosting
A rich and creamy carrot cheesecake featuring a spiced carrot and walnut base, layered with smooth cream cheese frosting infused with vanilla and lemon for a perfectly balanced dessert.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes plus chilling
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 75 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 tablespoon natural cocoa powder
- 1 teaspoon ground cinnamon
- 75 g brown sugar
- 70 g vegetable oil
- 1 egg (grade C1)
- 1/2 teaspoon vanilla extract
- 115 g carrots (finely grated)
- 70 g walnuts (dry roasted, cooled, and chopped)
- 500 g cream cheese (Philadelphia-style; mascarpone not recommended)
- 15 g corn starch
- 100 g sugar
- 80 g sour cream
- 15 ml lemon juice
- Zest of 1/2 lemon
- Small pinch of salt
- Seeds from 1/2 vanilla bean
- 2 eggs (grade C1)
- 150 g cream cheese (for frosting)
- 75 g softened unsalted butter (not melted)
- 60 g powdered sugar
- 1 tablespoon sour cream
- 1 teaspoon lemon juice
- Seeds from 1/2 vanilla bean (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a springform pan.
- Sift together flour, baking powder, baking soda, salt, cocoa powder, and cinnamon in a bowl.
- In another bowl, whisk brown sugar, oil, egg, and vanilla extract.
- Combine wet and dry ingredients, then fold in grated carrots and chopped walnuts.
- Spread the batter evenly in the prepared pan.
- Beat cream cheese until smooth.
- Add corn starch, sugar, sour cream, lemon juice, lemon zest, salt, and vanilla seeds; mix well.
- Add eggs one at a time, mixing gently after each addition.
- Pour cheesecake filling over the carrot cake batter in the pan.
- Bake for 60-70 minutes until cheesecake is set but slightly jiggly in the center.
- Cool completely, then refrigerate for several hours or overnight.
- Beat cream cheese and butter until smooth for frosting.
- Add powdered sugar, sour cream, lemon juice, and vanilla seeds; beat until creamy and fluffy.
- Spread cream cheese frosting over chilled cheesecake before serving.
- Garnish with extra walnuts or lemon zest if desired.
Notes
- Use Philadelphia-style cream cheese for best texture; mascarpone is not recommended.
- Do not overbake to avoid cracking; cheesecake should be slightly jiggly in center.
- Chilling overnight improves flavor and texture.
- For garnish, walnuts and lemon zest enhance both look and taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: Approx. 22 g
- Sodium: Approx. 200 mg
- Fat: Approx. 25 g
- Saturated Fat: Approx. 15 g
- Unsaturated Fat: Approx. 8 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 28 g
- Fiber: Approx. 2 g
- Protein: Approx. 6 g
- Cholesterol: Approx. 110 mg