For Spring – Carrot Cheesecake with Cream Cheese Frosting

An Easter dessert, a carrot cheesecake perfect for Easter brunch or any spring celebration!




With spring in the air, we wanted to make a dessert that would reflect the fresh start of the seasons. This carrot cheesecake was new to us, so in the spirit of something new, we decided to give it a try. The carrot flavor in the cheesecake is subtlety sweet and makes for a beautiful color, but a wonderful carrot dessert.



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Easter Dessert

Combined with a graham cracker crust, a cream cheese frosting topping, and fresh grated nutmeg on top, it tastes like a creamy version of carrot cake! This would be a perfect dessert for a nice spring evening or for Easter brunch for an Easter dessert! Pair it with our Carrot Ginger Mimosa! Make sure to find some fabulous Easter Dinnerware at Alchemy Home!






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Carrot Cake cheesecake on a white cake stand and a slice being cut on a white plate. Flowers in background

Springform Pan




Top shot of carrot cheesecake, wood backgroundStand Mixer / Hand Mixer



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Other Spring Cheesecake Recipes

Mini Raspberry Lemon Cheesecakes – Garnish & Glaze

The Best Ever Vanilla Bean Cheesecake – Amy In the Kitchen

Lemon Souffle Cheesecake – Sweet & Savory by Shinee

Easter Cheesecake – Martha Stewart

Lemon Greek Yogurt Cheesecake Bars – Kristine’s Kitchen

Carrot Cocktails

Carrot Whiskey Cocktail – Little Bits Of

Ginger and Carrot Cocktail – Food Network

Carrot Moscow Mule – Veggie Desserts

Carrot Thing Cocktail –

Charred Jalapeno and Carrot Margarita – Salt and Wind




Yield: 1

Carrot Cheesecake with Cream Cheese Frosting

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
A delightful dessert for Easter or spring. A perfect centerpiece for a brunch.


Cream Cheese Frosting

  • 1 tsp vanilla extract
  • 2 Tbsp butter, softened
  • 1 Tbsp sour cream
  • 1 1/2 cup powdered sugar
  • 3 oz cream cheese, softened

Graham Cracker Crust

  • 1/4 cup sugar
  • 2 cups crushed graham crackers
  • 1/3 cup butter, melted

For the Carrot Filling

  • 1 1/3 cup carrots, cooked and pureed
  • 1 1/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 3 packages (8 oz each) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 2 Tbsp brown sugar
  • dash nutmeg
  • 1 Tbsp sour cream or Greek Yogurt
  • 3 eggs, beaten
  • 1/2 tsp cinnamon
  • 1 tsp lemon juice


For the Crust:

Combine crumbs and sugar in a small bowl.

Stir in butter.

Press into the bottom of a 9-inch springform pan, continue pressing up the sides as well, about 1 inch.

For the Cheesecake:

Beat cream cheese and sugars until smooth. Add eggs.

Beat on low until just cmbined. Stir in cream, cornstarch, sour cream, vanilla, lemon juice and spices.

Fold in carrots, pour into crust.

Double fold aluminum foil around bottom of springform pan.

Place into a large pan and add 1 inch hot water.

Bake 65-70 minutes at 350° until the center is just set. Cool.

For the Frosting:

Beat cream cheese and butter. Add powdered sugar a little at a time.

Add vanilla and sour cream. Mix well.

Top cooled cheesecake. Place in fridge until serving.

Garnish cheesecake with grated nutmeg.


The frosting can be made 2-5 days in advance, the cheesecake it self up to 24 hours in advance.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 491 Total Fat: 28g Saturated Fat: 16.6g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 120mg Sodium: 313mg Carbohydrates: 55.4g Fiber: 0.7g Sugar: 46.4g Protein: 7.4g


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46 thoughts on “For Spring – Carrot Cheesecake with Cream Cheese Frosting

  1. I saw this picture on pinterest I think, and tried to avoid it because it’s going to ruin me. Seriously!! Carrot cake is just the best. Add cheesecake into the equation, and I am a lost cause. I need to make this, like today!

    1. Bobi, I love making cheesecakes for any occasion – super easy and I don’t have to worry about pie crust! Pumpkin cheesecake in the fall/winter is my favorite!

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