Carrot part

  • 180 grams (6.3 ounces) carrots
  • 80 grams (2.8 ounces) cane sugar
  • 110 grams (3.9 ounces) powdered sugar
  • 2 large eggs
  • 120 milliliters (0.5 cups) vegetable oil
  • 160 grams (5.6 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 50 grams (1.8 ounces) pecans

Cheese part

  • 400 grams (14.1 ounces) cream cheese
  • 110 grams (3.9 ounces) powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 grams (4.2 ounces) whipping cream
  • 1 tablespoon cornstarch


  • Springform Pan (20-22cm)

    This pan will ensure your cheesecake comes out perfectly shaped. Make sure it's well greased to prevent sticking!

  • Fine Grater

    Essential for grating the carrots finely, which gives the cake a beautifully even texture. πŸ₯•

  • Mixing Bowls

    You’ll need at least two large bowls – one for the carrot mixture and one for the cheese mixture. Make sure they're big enough to mix all the ingredients without spilling.

  • Electric Mixer

    This will save you time and effort when beating the sugars and eggs. A hand whisk can work too, but it requires more elbow grease.

  • Spatula

    A spatula is perfect for mixing the ingredients gently and scraping down the sides of the bowls.

  • Wooden Skewer

    Useful for creating beautiful patterns on top of your cheesecake. Get creative with your designs! 🌟


Step 1

Preheat the oven to 338Β°F (170Β°C). Make sure your oven rack is in the center position.

Step 2

Grate carrots using a fine grater.

Step 3

In a large bowl, combine brown sugar, powdered sugar, and eggs. Beat until smooth. It's important to beat until the mixture is light and fluffy for a good texture.

Step 4

Add vegetable oil and beat again until well incorporated.

Step 5

Add flour sifted with baking powder, cinnamon, and ground nutmeg. Then add grated carrots and chopped pecans to the liquid ingredients. Mix the ingredients with a spatula until blended. Be gentle so you don't overmix the batter. The carrot part is ready.

Step 6

In a separate large bowl, combine the cream cheese, powdered sugar, eggs, vanilla extract, and whipping cream. Mix everything until smooth, then add the cornstarch and beat until completely smooth. The cheese part is ready.

Step 7

Pour 3/4 of the carrot mixture into a greased 20-22 cm (8-9 inch) springform pan. Smooth the top with a spatula.

Step 8

Pour 3/4 of the cheese mixture over the carrot base. Then pour the remaining carrot mixture over it.

Step 9

Create a pattern on top with the remaining cheese mixture using a wooden skewer.

Step 10

Bake the cheesecake in the preheated oven for 55-60 minutes until done. The cheesecake should be set but slightly jiggly in the center.

Step 11

Remove the cheesecake from the oven and let it cool at room temperature for about an hour.

Step 12

Place the cheesecake in the fridge to cool completely for at least 4 hours or overnight. This helps the flavors develop and the texture to set properly.


The Carrot Cheesecake is not just a dessert – it's an experience! Serve it chilled straight from the fridge for a smooth and creamy bite that contrasts beautifully with the subtly spiced carrot layer. Sprinkle some extra chopped pecans on top for a delightful crunch. πŸ₯œ

Pair this cake with a cup of hot spiced tea or coffee. The spices in the cake will complement the warmth of your drink, making for a cozy, indulgent treat. β˜•βœ¨

If you're feeling fancy, a dollop of freshly whipped cream on the side can elevate the experience. For a refreshing twist, add some fresh fruits like strawberries or blueberries on top. The tanginess of the berries pairs perfectly with the rich cream cheese filling. πŸ“πŸ«

Hosting a party? Cut the cake into bite-sized squares and serve them on a decorative platter. Watch as your guests' eyes light up with excitement! πŸŽ‰


Want to make this Carrot Cheesecake gluten-free? Swap the regular flour for a 1:1 gluten-free flour blend. Ensure that your baking powder is gluten-free as well. 🍰

To make a vegan version of this dessert, use flax eggs instead of regular eggs. Substitute the cream cheese with a vegan cream cheese alternative, and use a non-dairy whipping cream. Opt for coconut sugar or another plant-based sweetener to keep the recipe entirely vegan. 🌱

These variations ensure that everyone can enjoy a slice of this delightful Carrot Cheesecake, no matter their dietary preferences! Enjoy! πŸ˜€


  • Why did my cheesecake crack on the top?

    Cracks can happen if the cheesecake is baked at a too-high temperature or if it cools down too quickly. Ensure you bake at 338F (170C) and let it cool gradually.

  • Can I use a different type of nut instead of pecans?

    Absolutely! Walnuts or almonds would make excellent substitutes. Feel free to experiment with your favorite nuts. 🌰

  • How can I tell if my cheesecake is fully baked?

    The cheesecake is done when the edges are set and the center slightly jiggles when you shake the pan gently. It will continue to set as it cools.

  • Can I add more spices to the carrot cake mixture?

    Definitely! If you love spices, try adding some ground ginger or cloves. Adjust to your taste preference. 🌿

  • What’s the best way to store the cheesecake?

    Store the cheesecake in an airtight container in the fridge. It can last up to 5 days, although it's unlikely it will go uneaten that long! 🧊

  • How do I make a perfect swirl on top?

    Gently drag a wooden skewer through the top layer of the carrot and cheese mixtures in a circular motion to create beautiful swirls. Practice makes perfect! πŸ‘©β€πŸŽ¨

Nutrition facts

Carrot "zebra" cheesecake
Recipe Yield:10 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:10g
Total Carbohydrate:40g
Total Sugars:30g