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Carrot Cheesecake with Cream Cheese Frosting

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and line a springform pan.
  2. Sift together flour, baking powder, baking soda, salt, cocoa powder, and cinnamon in a bowl.
  3. In another bowl, whisk brown sugar, oil, egg, and vanilla extract.
  4. Combine wet and dry ingredients, then fold in grated carrots and chopped walnuts.
  5. Spread the batter evenly in the prepared pan.
  6. Beat cream cheese until smooth.
  7. Add corn starch, sugar, sour cream, lemon juice, lemon zest, salt, and vanilla seeds; mix well.
  8. Add eggs one at a time, mixing gently after each addition.
  9. Pour cheesecake filling over the carrot cake batter in the pan.
  10. Bake for 60-70 minutes until cheesecake is set but slightly jiggly in the center.
  11. Cool completely, then refrigerate for several hours or overnight.
  12. Beat cream cheese and butter until smooth for frosting.
  13. Add powdered sugar, sour cream, lemon juice, and vanilla seeds; beat until creamy and fluffy.
  14. Spread cream cheese frosting over chilled cheesecake before serving.
  15. 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

Find it online: https://yumfoodusa.com/carrot-cheesecake-with-cream-cheese-frosting/