Carrot Cake With Cheesecake Swirl

12 servings
1 hr 30 min

Fantastic for any occasion, this perfectly spiced dessert, a combination of carrot cake with cheesecake swirl layer and cream cheese/sour cream topping, is light, airy, and not overly sweet.

There are no raisins or nuts in this cake, although it is decorated with walnuts. You can definitely add nuts, raisins, and even coconut in the carrot cake batter if you'd like.

This recipe for a creamy carrot cake cheesecake is not only ideal for Easter; it tastes good all year round.

With a touch of cinnamon, a little vanilla, and lots of shredded juicy carrots, this cake also brings Christmas greetings to the table.

If it were up to my husband, I would have to make this carrot cake cheesecake every week.

But as is the case with "seasonal" delicacies - they only retain their charm if you don't have them all the time. Pumpkin in spring? No, thank you!😉

Cake fusions are the ultimate solutions for indecisive people like me. I'm obsessed with cheesecakes, but I also love other desserts.

When I can't decide, I put two in one like tiramisu cheesecake, baklava cheesecake, and brownie pumpkin cheesecake.

With love and creative experimentation, you can garnish this delicious carrot cake cheesecake as an absolute eye-catcher.

Carrot Cake With Cheesecake Swirl
Recipe details
  • 12  servings
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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Carrot Cake
  • ½ cup oil vegetable or canola
  • ¼ cup unsweetened applesauce
  • ½ cup packed light brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ¼ cups carrots shredded or grated (about 10 oz.)
  • ▢ 16 ounces cream cheese softened well (not melted)
  • ▢ 1 teaspoon all-purpose flour
  • ▢ ½ cup sugar
  • ▢ 2 large eggs
  • ▢ 1 teaspoon vanilla extract
  • ▢ ½ cup sour cream
  • 3 ounces cream cheese room temperature
  • 2 tablespoons butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream
Carrot Cake
In a large bowl using an electric mixer, beat together the oil, applesauce, sugar, and brown sugar until smooth. Add the vanilla and eggs and beat until the mixture is creamy and light.
Stir in the flour, baking powder, nutmeg, cinnamon, and salt until just combined. Mix in the carrots.
Tap the bowl forcefully against the counter a few times to release large air pockets. Set aside.
In a medium bowl using an electric mixer on high speed, beat the cream cheese until lump-free. Add flour and sugar and beat until creamy.
Add in one egg at a time, mixing just until combined. Add the vanilla and sour cream and mix until blended. Do not overbeat!
Tap the bowl forcefully against the counter about 30 times to release air bubbles.
Preheat oven to 350 degrees Fahrenheit (standard, not convection setting).
Grease an 8-inch springform pan. Oil the sides of the springform pan well so that cake doesn't stick to it. You could also line it with parchment paper for ease of removal.
Pour half of the carrot cake batter into the prepared pan and spread it into an even layer using an offset spatula; dollop half of the cheesecake layer on top in large spoonfuls. Don't spread or swirl.
Dollop the rest of the carrot batter on and around the cheesecake batter. Don't spread or swirl. Spread the remainder of the cheesecake on top into an even layer.
Tap the pan on the counter a couple of times to get rid of any air bubbles. Bake for 60-70 minutes.
Use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Let the cheesecake cool completely on a wire rack in the pan for about an hour, then cover with foil and chill in the refrigerator for at least 6 hours or overnight.
Beat together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
Spread the frosting evenly over the top, then cover and chill well in a refrigerator before serving. If you don't have enough time, you could put it in a freezer for 20 - 30 minutes.
Release and gently remove the sides of the springform. Decorate as desired. Store in refrigerator in an airtight container.
  • Shredding carrots in a food processor with a grater blade will cut down on prep time. Cut them down into chunks first.
  • Macerate carrots in brown sugar first to let the natural sweetness come out.
  • You can also use a 9-inch springform pan, but your cake will not be as high.
  • To prevent the cake bottom from burning, you could put a cookie sheet with water on the lowest rack in the oven and then put the springform pan one shelf above, but you might have to bake 10-15 minutes longer if the middle is jiggling more than it should.
  • For more tips and FAQs, visit the recipe post on the blog!
All that's Jas
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  • Terri Terri on Mar 26, 2021

    My family loves carrot cake and cheesecake, so this sounds perfect! But, they also love cream cheese frosting. Do you think you could slice this cake in half and put frosting in-between as in layered cake?

    • All that's Jas All that's Jas on Jun 08, 2021

      Hi Terri, this cake has the cheesecake consistency more so than that of a carrot cake, so I don't think a frosting in the middle is possible or even necessary. But feel free to slap as much as you'd like on top and around the cake! icon

  • Redsenji Redsenji on Apr 03, 2021

    must i use springform cake pan. I dont have one and want to make this today.

    • All that's Jas All that's Jas on Jun 08, 2021

      Hi, so sorry for the late response. I have never tried to make cheesecake in a regular pan, but if you had success before without it sticking to the bottom of the pan, by all means, use what you have.