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. 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!

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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.

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)

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.

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

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 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.

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!

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 Cracking

How To Avoid Cheesecake Cracking

Recipe Card

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!

Carrot Cake Cheesecake

Yield: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

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!

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.
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 838Total Fat: 51gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 171mgSodium: 402mgCarbohydrates: 89gFiber: 2gSugar: 71gProtein: 9g

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129 thoughts shared

  1. 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

  2. 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.

    1. 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?

  3. 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 alpenaunclejohn@yahoo. 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.

    1. 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?

      1. 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 alpenaunclejohn@yahoo.com. thanks

      2. 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.

  4. 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. ❤️❤️

  5. 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.

    1. 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!

  6. 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.

    1. 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!

  7. 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.

  8. 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.

    1. 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.

  9. 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!!!!

    1. 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.

      1. 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.

      2. 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

      3. 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…

      4. 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.

    2. 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.

    1. 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.

  10. 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!

    1. 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!