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Carrot Cake Cheesecake: Perfect Easter Dessert

This carrot cake cheesecake with cream cheese is an easy Easter dessert recipe that your whole family will love! Perfect for any holiday!

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 12
Calories: 732 kcal
Course: Dessert
Cuisine: American

Ingredients

Carrot Cake Layer:
  • 1 cup all-purpose flour
  • ¼ cup coconut flour
  • 2 cups carrots about 3 large carrots (peeled and shredded)
  • 2 eggs
  • ⅓ cup avocado oil
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • pinch of salt
Cheesecake Layer:
  • 4 cups cream cheese softened
  • 2 cups sour cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 ½ cups walnuts

Instructions

    Cup of Yum
  1. Preheat oven to 375° F.
  2. Wash, peel, and grate the carrots, then set them aside for now.
  3. In a bowl, mix the eggs and sugar. Beat until they’re smooth and bubbly.
  4. Add the avocado oil and mix the ingredients until combined.
  5. In a separate bowl, mix all-purpose flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg, and a pinch of salt.
  6. Add the dry ingredients to the wet ingredients and combine them until you get a smooth mixture.
  7. Add the grated carrots to the mixture and mix again.
  8. Line a 9-inch diameter cake pan with parchment paper.
  9. Pour the cake batter in and place in the oven for 20-25 minutes, or until a toothpick comes out clean.
  10. To start preparing the cream cheese, mix powdered sugar, softened cream cheese, sour cream, and vanilla extract in a large bowl.
  11. Beat the mixture well using a stand mixer until you get peaks.
  12. Add the walnuts in a blender and blend them until you get medium-sized crumbs.
  13. Add half of the ground walnuts to the cream cheese mixture.
  14. Stir well until the ingredients are combined. Refrigerate the cheesecake mixture until you’ve baked the cake batter.
  15. Wait for the cake batter to cool completely.
  16. Start assembling the cake by adding the cream cheese mixture on top of the batter and spreading it evenly.
  17. Sprinkle the rest of the ground walnuts to cover the cream cheese layer on top of the cake batter.
  18. Place the carrot cake cheesecake in the refrigerator for 12 to 14 hours to let it rest.
  19. Cut a slice, serve, and enjoy!

Notes

  • Say No To Lumps: To avoid any lumps in the cheesecake, make sure that the ingredients you’re using are at room temperature. This also makes mixing them easier.
  • Fresh Is Better: While pre-shredded carrots are more convenient, they tend to be less flavorful and dry. Using freshly grated carrots is one way to make your carrot cake recipe taste more flavorful.
  • Food Processor Is A Go: A great way to grate carrots is by using a food processor. Keep an eye out, though - you’d want the carrots to end up cut into fine pieces, but not pureed!
  • Don’t Overmix: Avoid overmixing the ingredients, as doing so might introduce excess air into the batter, resulting in cracks or it having a dense texture.

Nutrition Information

Calories 732kcal (37%) Carbohydrates 49g (16%) Protein 12g (24%) Fat 57g (88%) Saturated Fat 22g (110%) Polyunsaturated Fat 14g Monounsaturated Fat 15g Trans Fat 0.003g Cholesterol 126mg (42%) Sodium 413mg (17%) Potassium 371mg (11%) Fiber 3g (12%) Sugar 34g (68%) Vitamin A 4864IU (97%) Vitamin C 2mg (2%) Calcium 185mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 732

% Daily Value*

Calories 732kcal 37%
Carbohydrates 49g 16%
Protein 12g 24%
Fat 57g 88%
Saturated Fat 22g 110%
Polyunsaturated Fat 14g 82%
Monounsaturated Fat 15g 75%
Trans Fat 0.003g 0%
Cholesterol 126mg 42%
Sodium 413mg 17%
Potassium 371mg 8%
Fiber 3g 12%
Sugar 34g 68%
Vitamin A 4864IU 97%
Vitamin C 2mg 2%
Calcium 185mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.