Simply a Show-Stopping Wow! A great cake for any occasion and would also be a lovely cake for Easter, Christmas, or Thanksgiving too!
Carrot Cake Cheesecake is a delicious recipe has been generously shared by one of our great cooks, Adelenne. Adelenne is always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own.
Here, we have Adelenne's recipe for her Carrot Cake Cheesecake, and oh boy!This delicious cheesecake has wonderful ingredients!
The cake itself is easy enough to make and is very moist. The addition of the whipped cream cheese frosting compliments the cake and together with a nice cup of tea, you have a perfect tea time treat!
As you will see from the ingredients list, this carrot cake cheesecake really has got the wonderful flavors of Fall. The different spices make this cake smell so lovely when it's baking and will fill your kitchen and certainly make your tummy rumble!
If you're looking for a lovely cheesecake and cake recipe to make, for example, for a birthday celebration, Thanksgiving, Christmas, Easter, then be sure to make our Carrot Cake Cheesecake. It certainly is a hit and very popular indeed.
So let's get straight to the recipe and see how we make this lovely Carrot Cake Cheesecake.
Recipe by Adelenne Lee
Check out our handy Oven Temperature Conversion Guide!
60 minutes Approx.
You will need
6 to 6.5 inch round DEEP spring form pan (at least 3.5 - 4 inches deep)
Update **** Please note the pan size is 6 - 6.5 Inches.
8 oz or 250 g cream cheese, room temperature
¼ cup castor sugar (superfine sugar)
1 tbs lemon juice
¼ cup sour cream
For Carrot Cake
1 cup All Purpose flour
½ tsp bicarbonate of soda
½ tsp baking powder
¾ tsp cinnamon powder
⅛ tsp nutmeg powder
⅛ tsp clove powder
Pinch of salt
1 carrot, grated
½ cup castor sugar
1 tsp vanilla extract
½ cup oil
2 tbs maple syrup
¼ cup dried coconut (optional)
¼ cup raisins
For Whipped Cream Cheese Frosting
7 oz cream cheese, room temperature
3 tbs butter, room temperature
1 cup icing / powdered sugar
1 tsp vanilla extract
1 cup ready whipped cream
Toasted whole pecan nuts to decorate
Caramel sauce for topping
1. Preheat oven to 180 C, 350 F.
Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan.
(Make sure the pan is at least 3.5 - 4 inches deep)
The parchment should be the layer showing in the bottom of the pan just like the photo. Do not trim off excess foil and paper but just bring it up the outer side of the tin.
Grease paper and up the sides of the tin. See here how to make a water bath and prepare the baking pan.
Instructions For The Cheesecake
2. Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times.
Add eggs one at a time, then lemon juice and sour cream.
Set aside mixture in a bowl.
Instructions For The Carrot Cake
3. In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.
4. With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale.
Add oil slowly, then vanilla and maple syrup.
Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.
5. Put ½ of cake batter in the prepared pan.
Next dollop about ⅓ cup of cheesecake batter on top of the cake batter.
Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over.
DO NOT SWIRL - The batter will 'swirl' by itself during cooking!
6. Place the cake in the oven on a medium shelf.
Pour hot water in to the pan until it comes up just BELOW the foil.
Bake for around 60 minutes, until the center is slightly wobbly.
Allow to cool and refrigerate until its cold enough to frost.
Instructions For The Frosting
7. Beat cream cheese for a minute, then add butter.Beat till incorporated.
Add sugar and vanilla until fluffy.
DO NOT over beat or you will get a runny mixture and have to start over.
Fold in whipped cream.
To assemble The Cake
8. Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
9. Frost the whole cake with frosting. Decorate pecan nuts all around.
Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.
We'd love to hear from you and what you thought of our carrot cake cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you're a fan of carrot cake, please do check out our Spiced Pecan Carrot Cake. It's so moist and fluffy and perfect for Fall!
See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface Cracking
Carrot Cake Cheesecake
Carrot Cake Cheesecake. Simply a Show Stopping Wow! A great cake for any occasion and would also be a lovely cake for Easter, Christmas or Thanksgiving too!
- 8 oz or 250 g cream cheese, room temperature
- ¼ cup castor sugar, superfine sugar
- 1 tbs lemon juice
- 2 eggs
- ¼ cup sour cream
For Carrot Cake:
- 1 cup All Purpose flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¾ tsp cinnamon powder
- ⅛ tsp nutmeg powder
- ⅛ tsp clove powder
- Pinch of salt
- 2 eggs
- 1 carrot, grated
- ½ cup castor sugar
- 1 tsp vanilla extract
- ½ cup oil
- 2 tbs maple syrup
- ¼ cup dried coconut, optional
- ¼ cup raisins
For Whipped Cream Cheese Frosting:
- 7 oz cream cheese, room temperature
- 3 tbs butter, room temperature
- 1 cup icing / powdered sugar
- 1 tsp vanilla extract
- 1 cup ready whipped cream
- Toasted whole pecan nuts to decorate
- Caramel sauce for topping
- Preheat oven to 180 C, 350 F. Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan. (Make sure the pan is at least 3.5 - 4 inches deep) Paper above the foil. Do not trim off excess foil and paper but just bring it up the outer side of the tin. Grease paper and up the sides of the tin.
For Cheesecake part:
- Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times. Add eggs one at a time, then lemon juice and sour cream. Set aside mixture in a bowl.
For the Carrot Cake part:
- In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.
- With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.
- Put ½ of cake batter in the prepared pan. Next dollop about ⅓ cup of cheesecake batter on top of the cake batter. Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over. DO NOT SWIRL - The batter will 'swirl' by itself during cooking!
- Place the cake in the oven on a medium shelf. Pour hot water in to the pan until it comes up just BELOW the foil. Bake for around 60 minutes, until the center is slightly wobbly. Allow to cool and refrigerate until its cold enough to frost.
For the Frosting part:
- Beat cream cheese for a minute, then add butter. Beat till incorporated. Add sugar and vanilla until fluffy. DO NOT over beat or you will get a runny mixture and have to start over. Fold in whipped cream.
- Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
- Frost the whole cake with frosting. Decorate pecan nuts all around. Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 838Total Fat: 51gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 171mgSodium: 402mgCarbohydrates: 89gFiber: 2gSugar: 71gProtein: 9g
Nutrition information isn’t always accurate
Here's a selection of delicious Baked Cheesecakes for you to enjoy
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Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked coconut cheesecake, out of this world! Tips on how to avoid cheesecake cracking included in the recipe
Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.
Caramel and Vanilla Cheesecake. A rich, smooth, and creamy baked classic vanilla cheesecake with drizzles of caramel. Easy made from scratch recipe
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Strawberry and Coconut Ricotta Cheesecake
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How many calories is in this dessert? im thinking about trying it but i don’t want to make it to often if it has a lot of calories in it
you can take a look here for the nutritional information,
Hope this helps!
If this recipe were to be doubled what size pan would you suggest?
A 9 inch pan will work for doubling the recipe.
Please note the cook time will be a little longer, I am not sure how long as I haven’t tried using that size pan, but you can use your judgement!
Please enjoy. It is a lovely cake!
2.5 hrs at 200F
Vicki, double the recipe with a 9″ pan but you definitely need to adjust your temperature and baking time. Lower temperature as low as 150C but much longer baking time about 1 1/2 hours to make sure the cake sets inside. Only till the centre jwobbles a bit not like a jello.
Elaine Fisher Laskowskisays:
I’m confused on preparing the pan. Does the foil and parchment go on the outside or does the parchment go on the inside and is the parchment a circle for just the bottom of the pan? I have read this a few times and still don’t understand. I want to make this for my brothers birthday as his favorite dessert is carrot cake and/or cheesecake, this is perfect as it’s both.
Hi Elaine, thanks for writing in!
The best way to explain it,
1. if you first place a sheet of foil on the table (make it big enough so there is excess to come up the sides of the pan), and then the same size parchment paper on top of the foil (so you now have 2 layers).
2. Then take the 2 layers and place directly on the base of the pan (so the foil layer is touching the bottom of the pan and the parchment is what you see on the top layer) .
3. Then take the springform and clip it over the base as you would normally, and lock it.
4. Take the excess sides of the foil and parchment and bring it up the sides of the pan. This will now completely seal the pan from possible leakage and the parchment you will see when you look inside the pan.
I also have a picture from another recipe where I have lined pan like this, so it may help you to visualize it better. See here for my picture https://lovefoodies.com/coconut-ricotta-cheesecake.html
I hope this helps. If you are still stuck, please let me know and I’ll try and guide you step by step.
This really is a wonderful cake and I am sure your brother is going to enjoy it very much!! We’ve had great reviews from everyone, so I think it would make a perfect Birthday cake for him! Happy Birthday to your brother!
You say in one of you comments below that you used an 8 inch pan, yet the recipe says to use a 6.5 inch pan. Which is it?
Hi Mer, my apologies, there was some confusion over the pan size a while ago. It is a 6.5 inch pan. Hope that clears up any confusion! I’ve removed those comments to avoid any further confusion.
Thanks for asking and bringing to my attention.
Please do enjoy!
I use a 6 1/2 inch pan which is small. if you double the recipe and use a 9 inch pan, you need to lower your temperature and baking much longer so the centre will be raw.
Could you use a boxed carrot cake?
I am not sure if using a boxed cake mix would work as I haven’t had anyone try it and give me feedback. Because the ingredients will be quite different from the cake recipe in the ingredients, I wouldn’t like to advise, because the cake batter also gets combined with the cheesecake and it makes its own ‘swirls’ during baking, from the density and mixture of the cake. I don’t know if that would work with a cake mix.
You could try it and see?
Hi, you can be you need to bake longer or the center will be raw.
That looks scrumptious. I read the recipe, and I have a question about Step 7 (the first step in preparing the frosting). It states to “beat the cream cheesecake for 1 minute”. It’s the cream cheesecake that confuses me. Or, should that actually be, “beat the cream cheese for 1 minute”.
Hi Vickie, Oh my goodness! It is a typo error I made. Of so many people who have read the recipe, you are the first to notice it!! I will correct it immediately. It should read ‘cream cheese’ and no beating of the cheesecake!!
Gosh, thanks so much!!
This is a great recipe but my cake was only half of that size :(
Hi Laura, I’m sorry to hear your cake didn’t turn out as high. The only thing I can think is perhaps not enough air was incorporated, in other words, when you add the flour, carrots etc, you must be sure to ‘fold’ those ingredients in, so as not to loose too much air. That is often what causes a cake not to rise as much as it should.
However, I do agree, it sure tastes delicious!
Thank you very much for your feedback
Is it a rich cake
looks good. i think i’ll try it. thanks for your explanation about the foil and parchment paper. i was confused about that.
Hi Kd, I’m glad you will try the recipe. It’s certainly a very good one. Please enjoy!
OMGoodness! This absolutely looks like heaven on a plate! I can NOT wait to try this!!!
Thanks Lisa, please do enjoy, it is a heavenly one for sure!
Linda (Meal Planning Maven)says:
Oh goodness Mary…what a stunning cake! I soooo need to make this for the holidays! Thank you for sharing!
Thank you Linda!
I am kind of confused about the foil and parchment paper…is it necessary in a springform pan? You say clip it on bottom…what does that mean? I want to try it soon..looks delicious!
Because it is a springform pan, they often have a tendency to not completely seal, and the batter may seep out through the bottom.
This technique is also used if you were to place the cake pan directly into a water bath, to stop any water getting into the cake pan.
The reason why it asks for foil and parchment is because the foil will act as a barrier, whilst the parchment will act as a non stick.
The best way to explain is if you remove the base of the pan, then place a sheet of foil over the base, and then a sheet of parchment directly on top of the foil. Then place the ring of the spring form over the covered base and clip it all together. Once it is clipped in, you take any excess foil/paper, and bring it up the sides of the pan. I have a photo of a pan I prepared in this recipe here if you would like to take a look, https://lovefoodies.com/coconut-ricotta-cheesecake.html
I hope this helps!
can i use regular sugar instead of castor sugar ?
yes, you can! Regular sugar granules are a little larger so when you are beating the sugar with the other ingredients it will take you a minute or two longer, but other than that, it will be fine!
Obviously you doubled the recipe or used another for that picture, thanks a lot…
Hi Samantha, no, the recipe was not ‘doubled’ for the pictures, if it had been, I would state that on the recipe so as not to mislead people. What you see in the pictures is the carrot cake made in a 6.5 inch pan, using the quantity of ingredients listed in the recipe.
All the photos you see on our website are actual ones taken of the recipes, and are true to each recipe!
I also used an 8 inch pan but mine came out way smaller. Regardless it was delicious, warmed up with vanilla ice cream, to die for! :)
Wow! That sounds delicious Samantha. I would never have thought to warm it up and then serve with ice cream. Great idea! and glad you enjoyed it!
Its obvious you doubled the recipe for that picture, thanks a lot…
Pls dont be so negative. If you know anything about photography you’d know that if you take a super close up of an object it macro sizes it meaning it appears larger than normal. That is done to show textures and colors.