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Carrot cake and cheesecake are two iconic desserts that offer different textures and flavors, but when combined, they create a truly irresistible treat.

This Carrot Cake Cheesecake marries the moist, spiced carrot cake with a creamy, tangy cheesecake layer, all topped with decadent homemade whipped cream and a drizzle of caramel sauce. Whether for a special occasion or just to treat yourself, this dessert is sure to impress.

Why We Like This Recipe

The carrot cake base is loaded with shredded carrots, pineapple, and walnuts, making it moist, flavorful, and full of texture.

The cheesecake layer adds a tangy richness that contrasts beautifully with the spiced carrot cake.
Whipped cream is folded into the frosting for a light, creamy topping, and the caramel sauce enhances the sweetness of the cake.
This dessert is versatile for any celebration, from birthdays to holidays.

What You Will Need

Ingredients:

For the Carrot Cake:
- 40g walnuts (roasted and chopped)
- 200g carrots, finely grated
- 50g pineapple, crushed
- 180g all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp allspice mix
- 3 eggs
- 50g white sugar
- 50g brown sugar
- 75ml vegetable oil
For the Frosting:
- 100ml heavy cream
- 200g room temperature cream cheese
- 100g softened butter
- 100g powdered sugar

For the Caramel Sauce:
- Caramel sauce (store-bought or homemade)

Equipment Needed:

9-inch springform pan

Mixer (stand or handheld)
Spatula
Whisk

Knife

How to Make Carrot Cake Cheesecake

Step 1: Roast and Prepare the Walnuts

Start by roasting the walnuts. Preheat your oven to 190°C (375°F). Spread the walnuts on a baking tray and roast them for about 7 minutes or until they are lightly browned. Once roasted, finely chop the walnuts and set them aside.

Step 2: Prepare the Carrot Cake Batter

In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and allspice. Set this flour mixture aside. In another bowl, beat the eggs, white sugar, and brown sugar at high speed until pale and fluffy. Lower the speed and gradually add the vegetable oil.

Once mixed, fold in half of the flour mixture until combined. Then add the grated carrots and crushed pineapple, mixing gently. Add the remaining flour mixture and fold until fully incorporated. Finally, fold in the chopped walnuts.

Step 3: Bake the Carrot Cake

Preheat your oven to 180°C (350°F). Pour the batter into a greased 9-inch springform pan and spread it evenly. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before proceeding.

Step 4: Make the Frosting

While the cake is cooling, whip the heavy cream in a mixing bowl until stiff peaks form. In a separate bowl, beat the cream cheese and softened butter until smooth. Add the powdered sugar and continue mixing until fully combined. Carefully fold in the whipped cream, ensuring the frosting is light and fluffy.

Step 5: Assemble the Cake

Once the carrot cake has cooled, cut it into two equal layers. Spread a generous amount of the cream cheese frosting on the first layer of cake, smoothing it out evenly. Place the second layer of cake on top and cover the entire cake with the remaining frosting, smoothing the surface.

Step 6: Chill and Add the Finishing Touches

Refrigerate the assembled cake for about 1 hour to let the frosting set. Once chilled, trim the sides of the cake for a neat finish.

Top with extra chopped walnuts for a bit of crunch and drizzle with caramel sauce for added sweetness.

Tips and Tricks

Walnut Roasting: Roasting the walnuts enhances their flavor and brings out a richer, nuttier taste. Be sure to chop them finely so they integrate well into the cake.
Cake Layers: Make sure to let the cake cool completely before cutting it. This will prevent it from falling apart and help the frosting adhere better.
Whipped Cream: For the best texture, make sure your heavy cream is very cold before whipping. This will help it hold its shape and create the stiff peaks needed for the frosting.

Chilling: Allow the cake to chill in the fridge for at least 1 hour before cutting to ensure that the frosting firms up and the cake is easier to slice.

Frequently Asked Questions

Can I use store-bought frosting for this cake?

While you can use store-bought frosting, making your own frosting with cream cheese and whipped cream gives this cake a richer and fluffier texture, which perfectly complements the spiced carrot cake.

Can I freeze this cake?

Yes, you can freeze the cake for up to 2-3 months. Be sure to wrap it tightly in plastic wrap and store it in an airtight container. Let it thaw in the fridge before serving.

How do I know when my carrot cake is done?

The best way to check for doneness is by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. Alternatively, gently shake the pan—if the cake is set around the edges with a slight jiggle in the center, it’s done.

How long will this cake keep in the fridge?

This cake will stay fresh in the refrigerator for up to 4 days. Be sure to store it in an airtight container to keep it moist.

Why is it important to let the cake cool before frosting?

Allowing the cake to cool ensures the frosting won’t melt and slide off the cake. It also makes slicing the cake much easier after it’s been chilled.

Summary

This Carrot Cake Cheesecake combines two delicious desserts into one ultimate treat. With a spiced, moist carrot cake base and a creamy, tangy cheesecake layer, all topped with whipped cream, walnuts, and caramel sauce, this dessert is perfect for any celebration or just an indulgent treat.