Gluten Free Carrot Cake Cheesecake
This Gluten-Free Carrot Cake Cheesecake is where cozy spices meet creamy indulgence. A harmonious swirl of two iconic desserts—moist carrot cake and velvety cheesecake—creates a dessert that’s decadent, nostalgic, and surprisingly gluten-free. Whether you’re celebrating Easter, Thanksgiving, or just a Tuesday night, this dessert is a showstopper.
The cake layers are rich with warm spices, sweet carrots, and a slight tang from sour cream, while the cheesecake filling adds luscious creaminess in every bite. It’s all topped with a whipped cream cheese frosting and crowned with golden caramelized pecans for the perfect crunch and contrast.
Not only does this dessert check all the boxes in terms of flavor and texture, it also caters to gluten-free eaters without sacrificing anything. With thoughtfully chosen flour blends and naturally gluten-free ingredients, this cake is indulgent enough for anyone—dietary restrictions or not.
What’s in This Recipe
- Grated Carrots  – Freshly grated carrots add moisture, natural sweetness, and structure to the cake layer.
- Sour Cream (divided in both batters) – Adds rich tanginess and helps create that ultra-moist crumb and creamy cheesecake texture.
- Spices (Cinnamon & Nutmeg) – The warming spice combo brings depth and classic carrot cake flavor to life.
- Caramelized Pecans – A buttery, crunchy topping that contrasts beautifully with the creamy layers below.
This dessert was the best of both worlds. My favorite cake is carrot cake and who does not love a cheesecake? The flavors of these meld together and deliver the most joyous bite for you to enjoy. The richness of these two dishes merge and create a flavor balance that is unmatched. The silkiness of the cheesecake, the fluffy moistness of the cake is balanced by the crunchiness of the candied pecans on top. This dessert has depth! Get ready for a burst of flavor.
Q&A
Yes, you can freeze it (unfrosted) for up to 2 months. Wrap tightly in plastic and foil. Thaw in the fridge overnight before decorating.
It stays fresh in an airtight container in the refrigerator for up to 5 days.
Due to the cream cheese, sour cream, and butter, a dairy-free version would require multiple substitutions. It’s possible with dairy-free alternatives, but results may vary in texture.
Yes! They’re optional but highly recommended. You could replace them with toasted coconut or simply leave the cake frosted and unadorned.
Gluten Free Carrot Cake Cheesecake
Ingredient
Carrot Cake Batter
Cheesecake Batter
Caramelized Pecans
Cream Cheese Frosting
Preparation
-
 Prepare the Pan & Water Bath
- Preheat the oven to 350ºF (175ºC).
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Place a large roasting or baking pan on the middle rack of your oven. Fill it with 6 cups of boiling water to create a water bath. The cheesecake will bake on the top rack above the steam, not in the water bath.
-
Make the Carrot Cake Batter
- In a medium bowl, whisk together:
- 1¼ cups (159g) gluten-free 1:1 baking flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- 1 tsp nutmeg
- In a large mixing bowl, whisk until smooth:
- ½ cup (120ml) vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (60g) sour cream (room temp)
- ¼ cup (60ml) milk
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in 1½ cups (150g) of peeled and grated carrots. Set aside.
- In a medium bowl, whisk together:
-
Make the Cheesecake Batter
- In a large bowl, beat 2 cups (453g) of softened cream cheese until smooth (about 1 minute).
- Add to the bowl:
- â…“ cup (73g) brown sugar
- â…“ cup (66g) granulated sugar
- Beat again until fully combined.
- Mix in ¼ cup (60g) sour cream.
- Beat in 2 large eggs, one at a time, mixing well after each.
- Add 2 tsp vanilla extract and 1 tbsp cornstarch. Mix until just combined. Set aside.
-
Assemble the Cheesecake
- Pour â…“ of the carrot cake batter into the prepared springform pan and spread evenly.
- Spoon â…“ of the cheesecake batter into the center.
- Repeat the layering process, alternating between carrot cake and cheesecake batter, until both batters are used up. Finish with cheesecake batter on top.
-
Bake the Cheesecake
- Place the cheesecake on the top oven rack, directly above the water bath.
- Bake for 50 minutes, or until the edges are set and the center has a slight jiggle.
- If the top browns too quickly, loosely tent with foil (without touching the cheesecake).
- Once done, turn off the oven, prop the door open, and let the cheesecake rest inside for 20 minutes.
- Remove from the oven, let cool completely, then refrigerate for at least 6 hours or overnight before unmolding.
-
Make the Caramelized Pecans
- In a small saucepan over medium heat, melt:
- ½ tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- Pinch of salt
- Stir in ½ cup chopped pecans and cook, stirring constantly, for 10–15 minutes, or until caramelized.
- Transfer the pecans to parchment paper and let them cool completely.
- In a small saucepan over medium heat, melt:
-
Make the Cream Cheese Frosting
- In a bowl, beat together:
- â…“ cup (75g) softened cream cheese
- 3 tbsp (38g) unsalted butter
- Add 1 cup (125g) powdered sugar and mix on low to start, then increase to high and beat until fluffy.
- Add ½ tsp vanilla extract and mix to combine.
- In a bowl, beat together:
-
Decorate & Serve
- Carefully remove the chilled cheesecake from the springform pan and peel off the parchment from the bottom.
- Spread the cream cheese frosting evenly over the top of the cheesecake.
- Sprinkle generously with the caramelized pecans.
-
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Cool & Chill Time: 7 hours (including refrigeration)
- Total Time: 8 hours 20 minutes
- Servings: 12 slices
- Estimated Calories Per Serving: 420–460 kcal
