For Spring – Carrot Cheesecake with Cream Cheese Frosting

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.




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! Pair it with our Carrot Ginger Mimosa!




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Springform Pan




carrotcakeStand 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




For Spring – Carrot Cheesecake with Cream Cheese Frosting!

Serving Size: 1

Calories per serving: 480


    Graham Cracker Crust
  • 2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • Carrot Cheesecake
  • 3 packages, (8 oz each) cream cheese, softened
  • 1 1/4 cup sugar
  • 2 Tbsp brown sugar
  • 3 eggs, beaten
  • 1/4 cup heavy whipping cream
  • 1 Tbsp sour cream or Greek yogurt
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • dash nutmeg
  • 1 1/3 cup carrots, cooked and pureed
  • Cream Cheese Frosting
  • 3 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp sour cream


    For the Crust
  1. Combine crumbs and sugar in a small bowl.
  2. Stir in butter.
  3. Press into the bottom of a 9 inch springform pan, continue pressing up the sides as well, to about 1 inch.
  4. Bake at 350 degrees 6-8 minutes. Cool.
  5. For the Cheesecake
  6. Beat cream cheese and sugars until smooth. Add eggs.
  7. Beat on low until just combined. Stir in cream, cornstarch, sour cream, vanilla, lemon juice and spices.
  8. Fold in carrots. Pour into crust.
  9. Double fold aluminum foil around springform pan.
  10. Place into a large pan and add 1 inch hot water.
  11. Bake 65-70 minutes at 350 degrees until the center is just set. Cool.
  12. For the Frosting
  13. Beat cream cheese and butter. Add powdered sugar a little at a time.
  14. Add vanilla and sour cream. Mix well.
  15. Top cooled cheesecake. Place in refrigerator until serving.
  16. Can be made 2-5 days in advance.
  17. Garnish cheesecake with fresh grated nutmeg.



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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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