Uploaded March 2021 | Updated September 2026, 3 weeks ago
In today's video we are making Homemade Carrot Cake Cheesecake. This is the best of both worlds with carrot cake and cheesecake coming together as one! Yummy and delicious describe this cake perfectly. This Carrot Cake Cheesecake is just in time for a springtime dessert, Easter dessert, or Mother's Day dessert. Enjoy! This recipe is listed below.
0:00 - Intro
0:29 - Preparing Carrot Cake
1:37 - Preparing Cheese Cake
2:19 - Assemble
3:09 - Baking/Cooling
4:11 - Frosting
5:05 - Let's Dig In
5:44 - Outro
Carrot Cake Cheesecake
INGREDIENTS
FOR THE CARROT CAKE
Cooking spray, for pan
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. cinnamon
1 tsp. kosher salt
1 tsp. baking soda
3/4 c. canola oil
2 large Eggs, beaten
1 1/2 c. grated carrots (from 1 large)
1/2 c. raisins
FOR THE CHEESECAKE
2 8-oz. packages cream cheese, at room temperature
3/4 c. granulated sugar
1/4 tsp. kosher salt
1 1/2 tbsp. all-purpose flour
1/2 tbsp. pure vanilla extract
2 large eggs
1/2 c. sour cream
FOR THE FROSTING
1 c. powdered sugar
4 tbsp. butter, softened
4 oz. softened cream cheese
1/2 tsp. pure vanilla extract
DIRECTIONS
Preheat oven to 350° and grease a 9" springform pan.
Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots and raisins, mix until combined.
Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
Bake until center is only slightly jiggly, 1 hour.
Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
Frost cheesecake, and let chill, 10 minutes, before serving.
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youtube.com/channel/UCBaYlSlmoJT3fw4-e89VFqw?view_as=subscriber
Let’s connect:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
#carrotcake #cheesecake #carrotcakecheesecake
In today's video we are making Homemade Carrot Cake Cheesecake. This is the best of both worlds with carrot cake and cheesecake coming together as one! Yummy and delicious describe this cake perfectly. This Carrot Cake Cheesecake is just in time for a springtime dessert, Easter dessert, or Mother's Day dessert. Enjoy! This recipe is listed below.
0:00 - Intro
0:29 - Preparing Carrot Cake
1:37 - Preparing Cheese Cake
2:19 - Assemble
3:09 - Baking/Cooling
4:11 - Frosting
5:05 - Let's Dig In
5:44 - Outro
Carrot Cake Cheesecake
INGREDIENTS
FOR THE CARROT CAKE
Cooking spray, for pan
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. cinnamon
1 tsp. kosher salt
1 tsp. baking soda
3/4 c. canola oil
2 large Eggs, beaten
1 1/2 c. grated carrots (from 1 large)
1/2 c. raisins
FOR THE CHEESECAKE
2 8-oz. packages cream cheese, at room temperature
3/4 c. granulated sugar
1/4 tsp. kosher salt
1 1/2 tbsp. all-purpose flour
1/2 tbsp. pure vanilla extract
2 large eggs
1/2 c. sour cream
FOR THE FROSTING
1 c. powdered sugar
4 tbsp. butter, softened
4 oz. softened cream cheese
1/2 tsp. pure vanilla extract
DIRECTIONS
Preheat oven to 350° and grease a 9" springform pan.
Make carrot cake mixture: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in oil, then add eggs and mix until combined. Add carrots and raisins, mix until combined.
Make cheesecake mixture: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and flour.
Mix in vanilla and eggs, beating 1 minute between each addition, then add sour cream.
Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
Bake until center is only slightly jiggly, 1 hour.
Let cool completely, 1 hour, then transfer to the fridge to cool, 4 hours, or up to overnight. Run a knife around inside of springform pan and unmold from pan.
When ready to serve, make frosting: Beat sugar, butter, cream cheese and vanilla until smooth.
Frost cheesecake, and let chill, 10 minutes, before serving.
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/UCBaYlSlmoJT3fw4-e89VFqw?view_as=subscriber
Let’s connect:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
Some videos contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
#carrotcake #cheesecake #carrotcakecheesecake
