Vegan Carrot Cake Cheesecake

Carrot cake or cheesecake? Why choose when you can have both! This simple recipe brings together the best of both worldsâ€”a moist, spiced carrot cake swirled with creamy cheesecake for the perfect balance of flavors. The rich cheesecake layer makes the cake extra soft and indulgent, creating a texture that melts in your mouth. Perfect for Easter brunch or whenever you’re in the mood for something sweet.

Vegan Carrot Cake Cheesecake
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Serves: 1 Prep Time: 4 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1|1 voted )

Ingredients

Cheesecake Batter:

200g vegan cream cheese

100g vegan cream (e.g., oat cream) 50g sugar

1½ tbsp cornstarch

10g vanilla sugar1

tsp lemon juice + zest

Carrot Cake Batter:

140g flour

70g brown sugar

40g sugar

1½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1â„4 tsp nutmeg

1â„8 tsp salt

50g canola oil

115g grated carrots

115ml dairy-free milk

45g walnuts, chopped

½ tsp apple cider vinegar ½ tsp vanilla extract

Topping:

70g vegan cream cheese

200g powdered sugar

115g vegan sour cream

3g vanilla extract

75g chopped walnuts or pecans (optional)

Instructions

Prep & Cheesecake Batter:

Preheat the oven to 180°C. Grease a 23 cm springform pan and set aside.

In a bowl, beat the vegan cream cheese with an electric mixer until smooth. Add the vegan cream, sugar, cornstarch, vanilla sugar, lemon juice, and zest. Mix until fully combined and creamy. Set aside.

Carrot Cake Batter:

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.

Add the canola oil, grated carrots, dairy-free milk, walnuts, apple cider vinegar, and vanilla extract. Mix until just combinedâ€”do not overmix.

Assemble & Bake:

Pour 190g of the carrot cake batter into the prepared pan and spread evenly.

Drop 1â„3 of the cheesecake batter over the carrot cake layer in spoonfuls (do not spread).

Gently spoon the remaining carrot cake batter over the cheesecake layer.

Drizzle the rest of the cheesecake batter on top, ensuring even coverage.

Bake for 45-50 minutes, tenting with foil after 40 minutes to prevent excessive browning. The center should jiggle slightly when done.

Let the cake cool on a wire rack for 1 hour.

Topping & Serving:

In a bowl, beat the vegan cream cheese until smooth. Add powdered sugar, vegan sour cream, and vanilla extract. Mix for 5 minutes until light and fluffy.

Spread evenly over the cheesecake and chill for 20-30 minutes. Sprinkle with chopped nuts if using.

Release from the springform pan, slice, and serve! Store in an airtight container in the fridge.

Vegan Carrot Cake Cheesecake