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Carrot Cake Cheesecake

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Carrot Cake Cheesecake. Simply a Show Stopping Wow!

Carrot Cake Cheesecake. Simply a Show Stopping Wow!

 

Carrot Cake Cheesecake is a delicious recipe has been generously shared by one of our great cooks, Adelenne. She’s always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own. Adelenne has always got a tasty recipe or two to share with us. Here, we have Adelenne’s recipe for her Carrot Cake Cheesecake, and oh boy!

This Carrot Cake 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

Prep Time: 30 minutes

Cook Time: 60 minutes Approx.

Yield: 8 slices

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.

We’ve found a great 6 inch LEAKPROOF springform pan which would be perfect for this recipe. Great reviews and we recommend!


Ingredients

For Cheesecake:

8 oz or 250 g cream cheese, room temperature
1/4 cup castor sugar (superfine sugar)
1 tbs lemon juice
2 eggs
1/4 cup sour cream

For Carrot Cake:

1 cup All Purpose flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
3/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
1/2 cup castor sugar
1 tsp vanilla extract
1/2 cup oil
2 tbs maple syrup
1/4 cup dried coconut (optional)
1/4 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

Instructions

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) 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. See here how to make a water bath and prepare the baking pan.

How to Avoid Cheesecake Cracks, showing how to prepare the baking pan for water bath, bain maire

2. 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.

3. For the Carrot Cake part:
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 1/2 of cake batter in the prepared pan. Next dollop about 1/3 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.

7. 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.

8. To assemble
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!

Carrot Cake Cheesecake. Simply a Show Stopping Wow!

 

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!Spiced Pecan Carrot Cake! A delicious spiced cake made from scratch. Fluffy, soft and bursting with the flavors of Fall! Perfect for Thanksgiving, Christmas holidays!  #Cake #Thanksgiving #Christmas #Easter #Fall #Carrotcake #Winter

 

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface CrackingHow To Avoid Cheesecake Cracking

 

Here are a few of our lovely baked cheesecakes for you to enjoy!

Fluffy Lemon Ricotta CheesecakeFluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!

 

Creamy Tiramisu CheesecakeTiramisu Cheesecake

 

Red Velvet Cake CheesecakeRED VELVET CAKE CHEESECAKE. It's a BIG WOW! Lovely vanilla cheesecake sandwiched between soft red velvet cakes and then topped with a light, fluffy puffy whipped cream frosting. It really is a WOW!

 

Coconut Ricotta CheesecakeCoconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!

 

Strawberry and Coconut Ricotta CheesecakeStrawberry and Coconut Ricotta Cheesecake. A delicious fluffy, creamy baked cheesecake with fresh strawberries and coconut in the filling and topped with a fresh strawberry puree. Very easy recipe too!

 

2 from 1 vote
Carrot Cake Cheesecake. Simply a Show Stopping Wow!
Print
Carrot Cake Cheesecake
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Servings: 8
Ingredients
For Cheesecake:
  • 8 oz or 250 g cream cheese room temperature
  • 1/4 cup castor sugar superfine sugar
  • 1 tbs lemon juice
  • 2 eggs
  • 1/4 cup sour cream
For Carrot Cake:
  • 1 cup All Purpose flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon powder
  • 1/8 tsp nutmeg powder
  • 1/8 tsp clove powder
  • Pinch of salt
  • 2 eggs
  • 1 carrot grated
  • 1/2 cup castor sugar
  • 1 tsp vanilla extract
  • 1/2 cup oil
  • 2 tbs maple syrup
  • 1/4 cup dried coconut optional
  • 1/4 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
Instructions
  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) 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:
  1. 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:
  1. In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.
  2. 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.
  3. Put 1/2 of cake batter in the prepared pan. Next dollop about 1/3 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!

  4. 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:
  1. 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
  1. Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.
  2. 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.
Test

Comments

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  1. I can’t for the love of me make this cheesecake and have it come out right. I am not a novice bakers. I’ve mastered some of the hardest recipes. This recipe is just not working out for me. I’m on my 3 rd. Go around. First time I doubled recipe, cake never baked. 2nd. And 3rd. Time, same thing happened, cake does not bake on bottom. Today, I’m baking cake with out the warm water bath, to finish the cake part.
    The cheesecake batter seems quite watery. Cake batter is perfect texture. When I “dollop” the cheesecake batter on top of cake it spreads everywhere. then have to dollop the finishing cake batter before pouring the last of the cheesecake batter. What am I doing wrong? Using correct pan, hight 3 inches tho.

    Reply

  2. To bake in a 9-inch spring form pan, do I need to double both the cheesecake ingredients and the carrot cake ingredients? Also, I have read all the comments and still don’t know what the perfect amount of baking time and baking temperature needs to be in order to yield a perfect cake.

    Reply

  3. This Carrot Cake Cheesecake was absolutely fantastic! I was thinking anout switching it up to a Black Forest Cake Cheesecake. Would a Black Forest cake batter work as well as the carrot cake or is the batter special to the cheesecake? Thank you so much, Lil

    Reply

  4. The instructions do not say to put the spring form pan into another one, so – to readers who have never baked a cheesecake, it reads as though the boiling water should be poured into the one with the cake mixture! I am assuming that this is incorrect….

    Reply

  5. Could u post a photo of how to do the aluminum foil and parchment paper for cheesecake carrot cake to your recipe

    Reply

    • A hot water bath helps the top not to crack. The pan with the cheesecake is wrapped with foil so it can sit in another pan that has water in it.

      Reply

  8. I made about 20 of these to sell from Sept 2016 to Nov 2016. I made enough money to help 7 families in need at Christmas. They were a big, big hit! Now as Easter approaches I have people requesting them again! The first one I made was for my family to test….loved, loved, loved it!! Thank you so much for sharing this awsome recipee by doing so it also helped families in need at Christmas time. Thank you and God bless!

    Reply

  9. Would it be at all possible to make this in a silicone bundt cake pan? My budget comes down to : should I purchase a springform pan, or should I splurge for the ingredients? I’m 68 yrs old, so at this stage of the game I would love to buy ingredients and hope for the best.

    Reply

    • I would suggest keeping the temperature the same and the time, perhaps checking when the stated time is up, so you have an idea of how much longer to cook it. Perhaps 10 minutes longer, but I can’t be sure because I’ve only done the single and not doubled the recipe before. Please do pop back once you have baked it with the time you used so it can help others!! Thank you!

      Reply

  12. I am going to try making this recipe soon… So excited! I plan on doubling and using a 9 inch pan. Can you tell me what temp i should use? And how long?

    Reply

      • Hi Janan, I would suggest using a tall pan because it does need the depth for it to rise and form the swirls. We did have reports of people using shallow pans and it didn’t turn out as the recipe, so to be on the safe side, go with a taller pan!

        Reply

    • For the carrot cake cheese cake I don’t quite understand how to prepare the pan. is the foil and paper on the inside or outside of the pan

      Reply

  13. When you say Ready Whipped Cream, do you mean Cool Whip or do you mean to buy Whipping Cream in the refrigerated section of the grocery store and whip it yourself?

    Reply

  14. I made this cake for Easter this past weekend and was very impressed! The only troubles I had was it took about 20 extra minutes to make sure the cheesecake was baked enough that it wasn’t too “jiggly” so in total i baked the cake for an hour and then 10 minutes and checked then put it in for another 10 minutes. My cheesecake didn’t swirl as much as I would have liked it too, but it was still a huge hit and was very delicious! Will definitely make this again and you definitely do not need a big piece of this filling cake!!

    Reply

    • Hi Stephanie, thanks for your feedback and so glad you all enjoyed the cake! It sounds like you’ve worked out the cook times to suit your oven too. (that part is always the trickiest when it comes to cheesecakes!!).
      Glad you had a lovely Easter!

      Reply

  15. Hello!

    Do you think you could substitute a carrot cake boxed cake mix for your recipe? Then use the same recipes for your cheesecake and whipped cream?

    Thanks!

    Reply

    • Hi Carney, I can’t say to be sure because I haven’t used a cake box, but I think so long as you stick to the sizes (this recipe is for a smallish cake because it is so rich) you should be ok. Just be aware of the sizes on your box mix!
      Hope that helps and please enjoy 🙂

      Reply

  17. Hi there, I will be making this for my husband’s 40th birthday (he got to choose the cake and he couldn’t decide between cheesecake and carrot cake!). My question is how far ahead of time can I make this cake? If possible I would make it a week ahead and put it in the freezer but I’m not sure how it will taste. Thanks in advance!

    Reply

    • Hi Kristi, First of all, Happy Birthday in advance to your hubby! To be honest, no one has given any feedback yet as to freezing the cake. I know you can make a couple of days in advance and refrigerate, but otherwise, I can;t really say how this will freeze. Sorry I can’t be more helpful, but I don;t want to give you advice unless I know for sure!!

      Reply

    • Hi Allison, We haven’t had any feedback from people using a box mix, so unfortunately I can’t recommend it right now and be sure it would work. if you do try it that way, please do report back to us so it can help others who might also like to change the recipe this way!

      Reply

  21. I baked this carrot/cheesecake for Thanksgiving and my family loved it, turned out perfect. I had to double recipe( 9inch) spring foam pan and baked for 2 hrs. 30 minutes at 200 degrees, this one is a 5star recipe.

    Reply

    • Hi Granshea! So glad your family enjoyed the cake and thanks also for your feedback with doubling up the recipe to help others. Wishing you a super Christmas too! It’s only around the corner now!

      Reply

    • Hi Fiona, Thanks for letting us know! We’ve not had anyone try with dates so we’d be very interested how your cake turns out. It sounds delicious!

      Reply

  23. You say in the carrot cake recipe to beat the cream cheese and sugar together adding the eggs and then further on in the recipe you say to beat the eggs with the sugar until pale and fluffy!!!!!!!

    Reply

    • Hi Shirley! Yes indeed! There are 3 parts to this cake, one is for the cheesecake, then one for the carrot cake and then last part is for the frosting. Each part is highlighted in bold in the instructions so it should be easier for everyone to follow. Hope that helps!

      Reply

  25. I plan to make this tomorrow (Wednesday) but we won’t eat it until Thursday. Should I refrigerate the cake once it’s frosted?

    Thanks
    Vi

    Reply

  26. Ok thx. One more question. I made the cheesecake now how do I get it out of pan? Do I turn it upside down on a board or scoot it off. Thx. Sorry to sound so stupid but I never used this type of pan before

    Reply

    • Hi Tina, if you have uses a spring form pan, let the cake cool first in the pan, and then release the catch to remove the outer of the pan, so all you have left is the base. Take a palette knife and run it under the cake so it is not stuck to the pan(unless you have lined it) then carefully slide it on to your serving plate. It is important to do this once the cake has cooled, preferably, chilled for a couple of hours otherwise it will be too soft when you come to transfer it. So allow it to firm up and you will be fine! (don’t turn it upside down).

      Reply

  27. When u say to double recipe if u use a 9in spring form pan. Do u mean to double recipe for the cheesecake part and the carrot cake part..

    Reply

  28. This sounds divine. Could you please clarify “ready whipped cream”? I want to be sure I’m using the correct thing. Thanks!

    Reply

    • Hi Diana, Ready whipped cream is exactly that. (Some people use cool whip as a substitute). Basically, if you can’t buy it ready whipped, you can use heavy cream with a bit of powdered sugar to your taste and whip up until stiff. Hope that helps!

      Reply

  29. ThDoes anyone know what they’re bringing for snacking? I’m going to try a new recipe I found for a bacon cheese jalapeño stuffed bread. Hope it’s as good as the pic looks! Y’all can be my guinea pigs.

    Reply

  31. this certainly is a rich looking desert. while i love the flavor combination, this is a guaranteed waistline buster. 😉

    Reply

  32. A tip from Maureen, :A tip for readers whose cake came out raw in the middle my suggestion
    is to use a metal cake decorating nail in the center of the batter. Put flat
    side down thru the batter so pointy part is pointing at the ceilling I have
    done this in the past and the heat transmits thru the pan thru the nail and
    cooks from the inside also. When u flip the cake the nail pops out the bottom.
    I dont know if it will affect the swirl of the cake though. Just a thought.
    Cake sounds fabulous. Cant wait to try it

    Reply

  33. I have made this cake several times now and have had only one problem with it. The carrot cake settles to the bottom of the pan and the cheese cake rises to the top. Do you have any ideas why this would happen? The cake never swirls like in the picture.

    Reply

    • Rene, you may have overbeat your cake batter so its heavy and dense? Try WITHOUT a water bath and halfway through baking cover the top with a foil to prevent over browning. What size springform pan did you use?

      Reply

  34. Something to ponder… I bake my cheesecake in a 9 inch spring form pan at 200 degrees F. for 3hrs and 20min. It comes out perfect every time! Not even a tiny crack, (I cool the cake in the oven with the door slightly open for a couple hrs, then put it in the fridge.) No need for a pan of water on the bottom of the oven or placing the cake in a water bath, or the use of tin foil. I wonder if anyone out there like me would like to experiment to try to doing this carrot cake cheesecake using the “low and sow” method. Of course if you frost your cake, it’s a moot point, no one will see the cracks. Anyone that tries to do this before I do, I would like to hear how it turned out. I’m [email protected] I will post here when I decide to try it. I just wonder how the carrot cake part would work. Sometimes I don’t frost my creations and would like to present them with no cracks on the surface.

    Reply

    • I’d also be interested too Yashu! Hopefully people will add their feedback here when they bake. I always welcome feedback from everyone.
      Thanks for writing in!

      Reply

    • Hi Yashu, mine did crack but that was why i cover the cake with frosting. Lowering the temperature and baking longer is always a good thing to prevent cracks on a cheesecake. Did yours swirl inside?

      Reply

      • Hi Adelenne, Mine started to swirl, but not quite as much as the one in the photo. Today I will try doubling the recipe and using my 9 in, spring form pan. I will use the low and slow method, (3hr and 20min for plain cheesecake), nowever, because this is also a carrot cake I will adjust the baking time downwards and keep a close watch on it. I will post the results here, Feel free to contact me at [email protected]. thanks

        Reply

        • Hello Adelenne, I doubled the recipe, and used my 9 inch spring form pan. I baked at 200F. I checked it often and left it in for 3hrs. There were no cracks on top. The cheesecake did swirl somewhat, but the majority of the cheesecake mixture was in the center of the cake. I think I can reduce the baking time by a half hr. The carrot cake turned out fine, (I used my own recipe), The cheesecake part was slightly overdone. Next time I make this recipe I will try baking it for 2 and a half hrs at 200F. It may be a couple weeks but I will post the results here.

          Reply

  35. I made this yesterday in my springform pan exactly as above. My friends loved this cake so I’m putting it into my favorite file. ❤️❤️

    Reply

  36. Does “1 cup icing / powdered sugar” mean that I could use either? You never actually reference this in the instructions, just saying to “add the sugar.”

    Please and thank you.

    Reply

    • Hi Mason, yes, you can use either. Icing sugar is the European name for the US powdered sugar. It is one and the same thing. I try to give different names to help those who are non US so everyone can get the ingredients easily. Hope that helps!

      Reply

  37. If You do the boxed carrot cake mix you will notice a huge difference in the bake times. 30 min. on box and an hour here. I used a 13×9 pan as well and baked for roughly 40 minutes. Turned out wonderful.

    Reply

    • Hi Jacey, Thanks so much for your update on using a box mix, and also a 13 x 9 pan. As you may know, we have had a few questions on both those topics which I have been unable to advise properly if it would work, but now you have tried it and it does, that will be very helpful for any others who wish to try too! Out of curiosity, when you used the bake pan, did you manage to get the swirl effect inside the cake like you would with regular pan as shown in the recipe? That was my main concern with the 13×9.

      Thanks once again for taking the time to give feedback, it is always appreciated!

      Reply

    • Jacey, thanks for sharing. Glad you adjusted your baking time. Did you put a tray of water in your oven our baked without it?

      Reply

  38. Just put this in the oven. I do not own a springform pan so I cheated quite a bit here. I also used used a carrot cake mix rather than following the recipe. Will update as soon as it is done.

    Reply

  40. I tried making this cake 2 times and I followed the directions and the ingredients to a T and twice the cake was raw in the middle. I was very disappointed. I really wanted to try this cake. The first time timed it and when I took it out after letting cool overnight it just spread all over the plate. The second time let it stay in for 50-60 minutes which is usual for a cheese cake the top of the cake was a little brown but I let cool for 4 hour and when I cut into it the middle just oozed out.

    Reply

    • Hi, try WITHOUT a water bath lower the temperature and bake longer. Mine did crack on the top a little but you have to make sure it only jiggles a bit and not like a jello when you remove it. Cover the top with foil if its brown on top if the centre still jiggles too much.

      Reply

  41. I tried this recipe because it looks so good…………..it didn’t turn out so good though..I used an 8″sprigform pan foil and paper just like it said put the pan of water in the bottom of my oven, the cake had cracks lots of them. And…I baked this for over 1 hr 15 min and the center was still RAW. I was not a happy baker!!!!

    Reply

    • Hi Lorraine,

      I’m so sorry to hear the cake didn’t turn out as it should have done. The only thing I can think of right now, based on what you have said is that the cake pan size is much bigger than what is suggested in the recipe. I am not sure if you doubled up the recipe or kept the ingredients as the same. If they were the same ingredient quantities, and you used a larger pan size, then yes, it is very likely you will get cracks, mainly because the pan is too big, and during baking, the cake will try to stretch to fit the size pan, and as a consequence, as it is pulling away from the sides, it will result in cracking.
      The cake should not have been raw if you have baked it for such a long time, at the correct temperature, (again, that also is another factor which can result in surface cracking if cooked too long). So I am afraid I can’t advise on why your cake was still raw after baking for 1 hr 15 minutes. That is a very long time to bake.

      Once again, I’m sorry it didn’t turn out for you, it is a very nice cake, and it should have turned out perfectly.

      Thanks very much for your feedback, I appreciate you taking the time to write in.

      Reply

      • Lorraine is it possible your oven was at 180 F? That might explain your cake being raw in the middle after 1hr. 15 min. Instructions say preheat oven to 180 C, 350 F. Just a thought.

        Reply

      • some times things take longer to back in high altitudes. I don’t live in high altitude,, but I used to and things to longer to bake. Just a thought

        Reply

      • I have been baking for over 30 years and have never been so disappointed in a recipe…..I followed the directions and had the same issue with it not baking through….only the outside 2 inches of the pan actually baked….it had set on the top and the cheesecake seemed to bake, but the cake did not……definitely an expensive flop !…I will not try this recipe again unless someone can tell me the solution to it not baking…

        Reply

        • Brenda, sorry to hear about your dissapointment. Try WITHOUT a water bath or tray of water inside. My oven is in Celsius. Mine pan size is only 6 1/2 inches for this recipe. If you use anything different or double the recipe, you need to adjust your baking time and temperature.

          Reply

    • Lorraine, sorry to hear about how your cake turned out. Next time try WITHOUT a bath water but you have to lower your temperature and bake much longer till only the centre slightly jiggles but not like a jello. thats a sign its still not done. I don’t know if you doubled the recipe using a 8″ pan because here I used a 6 1/2″ pan. Baking time is different if you use a different size pan usually. For cheesecakes, its always safer to bake at lower temperature but longer time to prevent cracks. Someone here said she baked hers without a water bath for over 3 hours at 200F.

      Reply

    • Holly you can use a cake mix but you have to adjust your baking time longer. Someone here used that and baked an extra 30 mins. Also try without a water bath but watch for the top browning too quickly so halfway through, do cover with a foil.

      Reply

  45. I enjoy trying new recipes, and I have to say I love the twist on the classic Carrot Cake. This recipe is going to the top of my list of recipes to try!

    Reply

    • Hi Holly,

      I would not advise making this particular recipe in a pan that size, simply because I don’t think you will get the swirls in the cheesecake mixing in to the cake batter. For that to happen, you need to use a deeper cake pan.

      So I would suggest if you wanted a larger quantity of cake, either make 2 cakes as per the recipe using the size pan stated. That way, you can be sure your cake and cheesecake will come out the way it should like you see in the photo.

      I hope this helps!

      Reply

    • Holly, someone here did use a 13 x 9 inch tray. but she adjusted her baking timing. Please take note.

      Reply

  47. 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

    Reply

    • Hi Vicki,
      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!

      Reply

    • 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.

      Reply

  49. 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.

    Reply

    • 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://www.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!

      Reply

  50. 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?

    Reply

    • 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!

      Reply

    • 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.

      Reply

    • Hi there,
      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?

      Reply

  52. 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”.

    Reply

    • 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!!
      Mary

      Reply

    • 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

      Reply

  55. looks good. i think i’ll try it. thanks for your explanation about the foil and parchment paper. i was confused about that.

    Reply

  57. Oh goodness Mary…what a stunning cake! I soooo need to make this for the holidays! Thank you for sharing!

    Reply

  58. 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!

    Reply

    • Hi Carol,
      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://www.lovefoodies.com/coconut-ricotta-cheesecake.html
      I hope this helps!

      Reply

    • Hi Phylicia,
      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!
      Happy baking!

      Reply

    • 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!

      Reply

      • 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! 🙂

        Reply

    • 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.

      Reply
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