Luscious vanilla bean cheesecake is nestled between soft layers of homemade carrot cake in this indulgent Carrot Cake Cheesecake.

Welcome, food enthusiasts, to a delectable journey where two beloved desserts unite to create an irresistible treat – Carrot Cake Cheesecake! This delightful fusion of soft carrot cake layers and creamy no-bake vanilla bean cheesecake is a surefire way to tantalize your taste buds and impress your loved ones this Easter. Brought to you in partnership with Bob’s Red Mill, this recipe is bound to become a favorite in your cake + cheesecake lineup. Let’s make it.

Ingredient for this Carrot Cake Cheesecake:

For the No-Bake Vanilla Bean Cheesecake Filling:

12 ounces Cream Cheese, softened to room temperature
1 cup granulated Sugar
½ Tablespoon Vanilla Bean Paste
¼ Cup Heavy Cream, whipped to stiff peaks

For the Carrot Cake:

½ Cup Salted Butter, softened to room temperature
½ Cup Granulated Sugar
¾ Cup Dark Brown Sugar, packed
1 Large Egg + 1 Large Egg Yolk
⅓ Cup Sour Cream
½ Tablespoon Pure Vanilla Extract
1 ¼ Cup Bob’s Red Mill Organic Unbleached White All-Purpose Flour
½ Cup Bob’s Red Mill 100% Stoneground Whole Wheat Flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
1 ½ Teaspoon Ground Cinnamon
½ Teaspoon Ground Nutmeg
¾ Cup Whole Milk
⅔ Cup Carrots, shredded
⅓ Cup Walnuts, chopped (optional)

Whipped Cream Frosting:

1 ½ cups Heavy Cream
2 tablespoon Granulated Sugar
1 teaspoon Vanilla Bean Paste

Decor:

Walnuts and Buttercream + food coloring for carrot decor, optional

Instructions: for the Carrot Cake Cheesecake:

Begin by preparing the No-Bake Cheesecake Filling. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla bean paste, mixing until well incorporated. Gently fold in the whipped heavy cream until smooth and creamy. Divide the cheesecake filling evenly between two 6-inch pans lined with parchment paper. Smooth the tops with a spatula and place the pans in the freezer for at least two hours or in the fridge for four hours to set.
Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by greasing them and lining the bottoms with parchment paper. Additionally, line two 6-inch pans with parchment paper for the no-bake cheesecake layers.
For the Carrot Cake, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Add the egg, egg yolk, sour cream, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, and mix until just combined. Fold in the shredded carrots and chopped walnuts (if using). Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
For the Whipped Cream Frosting, whip the heavy cream, granulated sugar, and vanilla bean paste until stiff peaks form.
Assembly: Once the no-bake cheesecake layers are set, remove them from the freezer or fridge. Place one layer of carrot cake on a serving plate or cake stand. Carefully remove one of the no-bake cheesecake layers from the pan and peel off the parchment paper. Place it on top of the carrot cake layer. Repeat with the remaining layers, alternating between carrot cake and no-bake cheesecake, until all layers are stacked. Frost the assembled cake with the whipped cream frosting, covering the top and sides evenly. If desired, decorate the cake with buttercream carrots or any other decorations of your choice. Refrigerate the assembled cake for at least 4 hours, or overnight, before slicing and serving.

Frequently Asked Questions (FAQs):

Q1: Can I make this recipe ahead of time?

A1: Yes, you can! This Carrot Cake Cheesecake is perfect for making ahead of time. You can prepare the carrot cake layers and no-bake cheesecake filling in advance. Making the whipped cream frosting day off or the evening prior is optimum as fresh whipped cream is best consumed within the frost 24 hours.

Q2: Can I freeze the leftovers?

A2: Absolutely! If you have any leftovers, you can wrap the cake slices tightly in plastic wrap and aluminum foil before freezing them. Thaw in the fridge overnight before enjoying.

Q3: Can I omit the walnuts or substitution with alternate nuts?

A3: Of course! Feel free to omit the walnuts if you have nut allergies or simply prefer a nut-free version of the carrot cake. You can also substitute pecans, and coconut flakes are a popular add-in as well!

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.

Silk Dairy Free Heavy Cream is a great option for dairy free heavy cream.

Kite Hill makes a dairy free sour cream for those wanting to recreate the cake without dairy.

Conclusion:

Get ready to indulge in the ultimate dessert experience with this divine Carrot Cake Cheesecake recipe! Combining the classic flavors of carrot cake with the creamy richness of cheesecake, this dessert is guaranteed to impress. A sincere thank you to Bob’s Red Mill for providing high-quality ingredients that elevate this recipe to perfection. Whether you're celebrating Easter or any other occasion, this cake is sure to be a crowd-pleaser. Enjoy every delicious bite and share the joy with your loved ones. Happy Easter! 🥕

XO,

Heather

PS: Try my Carrot Cake Cookies for another fun twist on carrot cake goodness this spring!

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