Carrot Cake Cheesecake is a high protein dessert with layers of fluffy carrot cake and creamy cheesecake, all topped with cream cheese frosting. It’s a healthier twist on two classic favorites!
This carrot cake cheesecake brings 2 of my all-time favorite cakes together in one healthy dessert. Instead of a graham cracker crust, it starts with a healthy carrot cake base and gets filled with a creamy cottage cheese cheesecake layer.
You can probably tell just from the name that this one’s lighter than the traditional version. It tastes indulgent but is secretly packed with protein and better-for-you ingredients. And yes, it’s still topped with cream cheese frosting!
Why You’ll Love This Recipe
- So much lighter: Half the sugar, fat, and calories of a traditional slice.
- Higher in protein: Thanks to cottage cheese you get 16 grams vs 8 grams of protein.
- Easy to make despite the name: There’s no water bath, no lining pan with parchment paper, and we only use a mixer for the frosting.
- Perfect for any celebration: Easter, Mother’s Day, Thanksgiving, or just any sunny spring weekend!
Ingredients for Carrot Cake Cheesecake
A list packed with wholesome staples that come together for one seriously delicious cake.
For the carrot cake:
- Carrots: Freshly grated for moisture, texture, and a little natural sweetness.
- Eggs: Bind everything together and make both layers soft and fluffy.
- Applesauce: Adds moisture and natural sweetness without extra fat.
- Oil: Just a little bit to avoid gummy texture. I used avocado oil, but any mild oil is good.
- Maple syrup or honey: A natural sweetener that adds warm, cozy flavor.
- Whole wheat flour: Adds texture, a mild nutty flavor, and boosts the nutritional value in this carrot cake cheesecake recipe.
- Baking powder and baking soda: Help the cake rise and stay light.
- Salt: Balances the sweetness and enhances the flavors.
- Warm spices: Cinnamon, nutmeg and ginger to give it that signature carrot cake taste.
- Butter: For greasing the pan so nothing sticks.
For the cheesecake and frosting:
- Cottage cheese: I used 2%, but 1% or 4% works too for a smooth, creamy texture in the cheesecake.
- Greek yogurt: Adds a tangy, creamy richness to both the cheesecake and frosting. Be sure to use plain Greek yogurt, and I recommend 2% fat or higher for best results.
- Cane sugar: Lightly sweetens the cheesecake without making it overly sweet. You can use granulated sugar instead, or erythritol for a lower sugar option.
- Vanilla extract: Adds warmth and brings everything together.
- Cornstarch: Helps the cheesecake set up just right.
- Cream cheese: Softened for a tangy frosting finish.
- Pecans: These are optional, but I love the added crunch and nutty finish on top.
How to Make Carrot Cake Cheesecake
You can use an 8-inch or 9-inch springform pan. I use 9-inch springform pan, which gives me a wider, shorter cake.
Preheat the oven to 350 F. Butter the bottom and sides of a springform pan to prevent sticking. Set aside.
- Mix the carrot cake batter: In a large bowl, whisk together the egg, applesauce, maple syrup, oil, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until fully combined.
- Add carrots and flour: Stir in the grated carrots, then add the flour and mix just until incorporated. Set aside.
- Blend the cheesecake filling: Using a high-speed blender, blend the cottage cheese, Greek yogurt, eggs, sugar, vanilla extract, and cornstarch until smooth. Pause to scrape the sides as you go.
- Layer the carrot cake: Spread 2/3 of the carrot cake mixture evenly in the prepared pan to create the base. Drizzle 1/3 of the cheesecake mixture over it.
- Finish with cheesecake: Add dollops of the remaining carrot cake batter on top, then pour the rest of the cheesecake mixture on top and gently smooth it out with a spatula.
- Bake to perfection: Bake for about 60 minutes, until the center has a slight jiggle when tapped. After 40 minutes, tent loosely with foil to prevent excessive browning. The center will be softer than a traditional cheesecake but will set once chilled.
- Cool and chill: Let the cheesecake cool on a wire rack for 2 hours, then cover with foil and refrigerate for at least 6 hours or overnight to allow it to fully set.
- Whip up the topping: Beat the cream cheese, Greek yogurt, maple syrup, and vanilla extract in a large bowl using an electric mixer on high speed until smooth, scraping the sides as needed.
- Finish and serve: Spread the frosting evenly over the chilled cheesecake and garnish with chopped pecans around the edges. Remove the springform ring, slice into 10 portions, and enjoy!
Tips for Best Results
Here are a few tips I swear by to make sure this carrot cake cheesecake turns out just right!
- Don’t overmix the cake batter: You want to mix just until everything is combined, no more. Overmixing can make the cake dense, and we’re going for light and fluffy here!
- To prevent browning too much: Tent the cake loosely with foil after about 40 minutes of baking. It’ll keep the top from getting too dark while the center sets.
- Cake is ready when: It should look firm around the outer edges but wobbly in the middle. Remember, it will finish setting as it cools and chills.
- Chill longer: I like overnight. However, touch it after 6 hours, if it’s solid you are good. I think it solidifies faster than regular cheesecake because of the cake layer on the bottom.
- Don’t remove ring too early: Let the cake cool completely before you remove the springform ring. If you rush it, the cake might lose its shape or crack.
- If there are cracks: Don’t stress, they will be covered with frosting.
Variations
- Grate carrots how you like: I grated mine coarsely because we don’t mind seeing the bits of carrot in the carrot cake layer, but you can grate them on medium sized holes of a box grater to hide them more.
- Best dairy to use: Use Greek yogurt and not regular yogurt. I used 2% cottage cheese and Greek yogurt, I recommend using 2% or higher for the best consistency. And definitely use full-fat cream cheese from a block, not the spreadable kind in a tub!
- Different spices: Feel free to play around with the spices to match your taste. A combo of cinnamon, allspice, and ginger works great.
- Pineapple: Swap applesauce for 1/2 cup drained crushed pineapple. It’ll add a bit of sweetness and moisture.
- Other mix-ins: You can really make carrot cake yours, it’s what you like. Stir in 1/2 cup of raisins, dried cranberries, or shredded coconut for added flavor and texture.
- Different nuts on top: Pecans are a classic, but you can swap them for walnuts, almonds, or even a sprinkle of toasted coconut for a different crunch.
How to Store
Store: Keep any leftovers in the cheesecake pan, wrapped with plastic or foil. They’ll stay fresh and delicious for up to 5 days.
Freeze: Wrap carrot cake cheesecake leftovers, or the whole cake, inside the springform pan with plastic, then foil. For easy serving, store individual slices in an airtight container. Thaw on the counter for a few hours or in the fridge overnight.
FAQs
No, it should be refrigerated. Since it contains dairy, it’s important to keep it chilled to prevent any bacteria growth.
Yes. We like it as is, it’s moderately sweet so it tastes like dessert but not hurting teeth sweet. You can always use 1/2 cup maple syrup in the batter and 3/4 cup sugar in the cheesecake layer.
If you start in the morning it’s possible. I like to chill it overnight. However, touch it after 6 hours, if it’s solid you are good to add frosting and serve.
I think so. You can use half the amount of ingredients from this almond flour carrot cake as a cake base, and keep the rest of the recipe the same.
More Carrot Cake Recipes
More Cheesecake Recipes to Try
Carrot Cake Cheesecake
Equipment
Ingredients
For Carrot Cake:
- 1 large egg
- 1/2 cup applesauce, unsweetened
- 1/3 cup maple syrup, or honey
- 3 tablespoons avocado oil, or any mild oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup carrots, grated and packed
- 1 cup whole wheat flour
- Butter, for greasing the pan
For Cheesecake:
- 1 1/2 cups cottage cheese, I used 2%
- 1 1/2 cups Greek yogurt, I used 2%
- 3 large eggs
- 1/2 cup cane sugar
- 1/2 tablespoon pure vanilla extract
- 2 tablespoons cornstarch
For Topping:
- 8 ounces block of cream cheese, softened and cut into cubes
- 1/4 cup plain Greek yogurt, I used 2%
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, chopped (optional)
Instructions
- Preheat oven to 350 degrees F. Butter bottom and sides of a springform pan. Set aside.
For the carrot cake mixture:
- In a large bowl, add an egg, applesauce, maple syrup, oil, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk until no white lumps are visible.
- Add grated carrots and stir with spatula. Add flour and stir just until combined. Set aside.
For the cheesecake mixture:
- In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
To assemble cheesecake:
- Add 2/3 of the carrot cake mixture and spread into even layer. Drizzle 1/3 of cheesecake mixture evenly around and add dollops of remaining cake mixture on top. Pour over remaining cheesecake mixture to cover and spread with spatula.
- Bake for 60 minutes or until center jiggles a bit when tapped on a pan. Tent cake loosely with foil after 40 minutes to prevent excessive browning. Note this cake's center will be a bit more jiggly than of a regular cheesecake, it will set in the fridge.
- Remove cake from the oven and let it cool for 2 hours on a wire rack. Then cover with foil and refrigerate for at least 6 hours or overnight.
For the topping:
- In a large bowl, add cream cheese, Greek yogurt, maple syrup and vanilla extract. Using an electric mixer on high speed, whip until smooth, pausing and scraping down the sides.
- Spread frosting evenly on top of cheesecake and garnish edges with pecans. Remove the springform ring, cut into 10 slices and serve.
Notes
- Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
- Freeze: You can freeze leftovers or entire cake by wrapping it inside the springform pan in plastic and then aluminum foil. You can also store individual slices in an airtight container. Thaw on a counter for a few hours or in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
