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    Carrot Cake Cheesecake

    Nothing like a sweet treat.

    Carrot Cake Cheesecake

    Here's a video that shows you how to make it:

    View this video on YouTube


    Carrot Cake
    1 ½ cups carrots, shredded (2-3 carrots)

    1 ¼ cups all-purpose flour

    2 Tablespoons baking powder

    1/4 teaspoon salt

    1 teaspoon ground cinnamon

    ⅛ teaspoon ground nutmeg

    ½ cup canola oil

    ⅔ cup powdered sugar

    ⅓ cup packed light-brown sugar

    2 large eggs

    1 teaspoon vanilla extract

    16 ounces cream cheese, softened

    ⅔ cup powdered sugar

    2 large eggs

    1 teaspoon vanilla extract

    ½ cup sour cream


    Carrot Cake

    Preheat oven to 180°C/350°F.

    Grease an 8-inch springform pan, set aside.

    Shred carrots by hand or in a food processor then set aside in a small bowl.

    In a large bowl combine powdered and brown sugars with eggs, whisk until smooth.

    Add oil and vanilla, mix.

    Add remaining carrot cake ingredients and stir until blended, set aside.

    In a large bowl, whisk cream cheese and powdered sugar until smooth.

    Mix in eggs one at a time.

    Mix in remaining ingredients until well blended.

    In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures.

    Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour.

    Refrigerate for 4 hours, or overnight.


    Inspired by: Cooking Classy

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