Why You’ll Love This Recipe

This carrot cake cheesecake combines the best of both worlds—moist, flavorful carrot cake and creamy cheesecake. The unique swirl design not only looks stunning but adds depth to the flavor. The addition of sour cream in the frosting provides the perfect balance to the cake’s sweetness, making this dessert irresistible.

Ingredients

For the Carrot Cake Layer:

Vegetable oil
Applesauce
Brown sugar
Granulated sugar
Vanilla extract
Eggs
All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Shredded carrots

For the Cheesecake Layer:

Cream cheese
All-purpose flour
Sugar
Eggs
Vanilla extract
Sour cream

For the Frosting:

Cream cheese
Butter
Powdered sugar
Vanilla extract
Sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Carrot Cake: In a large bowl, beat together oil, applesauce, and sugars until smooth. Add eggs and vanilla, and mix until fluffy. Stir in the dry ingredients and shredded carrots.
Make the Cheesecake Layer: Beat cream cheese, flour, sugar, eggs, vanilla, and sour cream until smooth.
Assemble the Cake: Layer half of the carrot cake batter in a springform pan, dollop half of the cheesecake batter, and repeat with the remaining cake and cheesecake batter. Bake at 350°F for about 60 minutes. Let the cake cool, then chill for at least 6 hours.
Frost the Cake: Beat cream cheese and butter, add powdered sugar, vanilla, and sour cream, and frost the cooled cake. Chill before serving.

Servings and Timing

Servings: This recipe makes approximately 12 slices.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Chill Time: 6 hours
Total Time: 7 hours 20 minutes

Variations

Add-ins: You can add nuts, raisins, or coconut to the carrot cake layer if desired.
Flavoring: Spice it up by adding a dash of ginger or cloves to the carrot cake batter for extra flavor.

Storage/Reheating

Storage: Store this cake in an airtight container in the fridge for up to 4 days.
Reheating: This cake is best served chilled and doesn’t need reheating.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made the day before and refrigerated overnight.

Can I use a different frosting?

You can substitute the cream cheese frosting with whipped cream or a buttercream if preferred.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Frost it after thawing.

Is there a way to make this cake lighter?

You can reduce the amount of sugar and use low-fat cream cheese for a lighter version.

Can I add other fruits to the carrot cake layer?

You could add grated apples or pears to enhance the flavor and moisture of the cake.

Why is the center of my cake a little soft?

The center of the cheesecake should still be slightly soft and jiggly when removed from the oven; it will firm up as it cools.

How do I cut the cake neatly?

Use a warm, sharp knife to slice the cake for clean cuts.

Can I use a different pan size?

You can use a 9-inch springform pan, but the cake may be slightly shorter.

Can I add nuts or raisins to the cheesecake layer?

Yes, you can incorporate nuts or raisins into the cheesecake layer for added texture.

Why does my cake crack on top?

A crack is normal, but you can tent the cake with foil if the top is browning too quickly.

Conclusion

Carrot Cake with Cheesecake Swirl is a showstopper dessert that brings together two beloved cakes in one. With its moist carrot cake, rich cheesecake, and creamy frosting, it’s the perfect dessert for any occasion, from holidays to birthday parties. With this recipe, you’re sure to impress your guests with a flavorful and visually stunning treat!

Carrot Cake with Cheesecake Swirl

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Author: Julia
Total Time: 7 hours 20 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Carrot Cake with Cheesecake Swirl combines the best of two worlds—moist, spiced carrot cake and creamy cheesecake. This fusion dessert, topped with a luscious cream cheese frosting, is perfect for any occasion and sure to impress guests with its stunning swirl design and irresistible flavor.

Instructions

Prepare the Carrot Cake: In a large bowl, beat together oil, applesauce, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing until fluffy. Stir in the dry ingredients and shredded carrots.
Make the Cheesecake Layer: In a separate bowl, beat cream cheese, flour, sugar, eggs, vanilla, and sour cream until smooth.
Assemble the Cake: Layer half of the carrot cake batter into a springform pan. Dollop half of the cheesecake batter on top, then repeat with the remaining layers. Swirl the cheesecake mixture gently with a knife to create a marbled effect.
Bake: Bake at 350°F for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool, then refrigerate for at least 6 hours to set.
Frost the Cake: Beat together cream cheese and butter. Add powdered sugar, vanilla, and sour cream, and mix until smooth. Frost the cooled cake and chill before serving.

Notes

Add-ins: Feel free to add nuts, raisins, or shredded coconut to the carrot cake layer for extra texture.

Spice Variations: Add a pinch of ground ginger or cloves to the carrot cake batter for a different flavor profile.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American