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
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
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.
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
Recipe Card
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!
Ingredients
For Cheesecake:
- 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
Instructions
- 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.
To assemble
- 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: 1Amount Per Serving: Calories: 838Total Fat: 51gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 171mgSodium: 402mgCarbohydrates: 89gFiber: 2gSugar: 71gProtein: 9g
Nutrition information isn’t always accurate
Baked Cheesecakes
Here's a selection of delicious Baked Cheesecakes for you to enjoy
Fluffy 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!
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
Fluffy Honey Cheesecake. A delicious soft and dreamy cheesecake topped with Honey roasted pecans too!
Strawberry 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!
Creamy Tiramisu Cheesecake. This is a lovely dessert with the flavors of the classic Italian Tiramisu.
Japanese Cheesecake. This is a wonderful baked cheesecake, light and as fluffy as a feather! Easy recipe and always popular with a cup of tea!
Crockpot Lemon Cheesecake, an easy slow cooker & oven recipe. A delicious dessert for Spring, this cheesecake has a balance of sweet and sharp with a lovely creamy texture.
Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream!
RED VELVET CAKE CHEESECAKE. 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!
Peanut Butter Brownie Cheesecake, a popular baked cheesecake with a brownie base and peanut butter filling. Perfect for chocolate lovers and great for parties and celebrations.
Chocolate Baked Cheesecake, is a lovely, rich, and decadent dessert, with a chocolate Oreo crust. This a deliciously easy cheesecake recipe perfect for any occasion.
German Chocolate Cheesecake, a popular baked rich chocolate cheesecake, baked on a buttery crust and topped with pecans, coconut and chocolate. Perfect for celebrations
White Chocolate Salted Caramel Cheesecake. A great tasting baked cheesecake, and easy to make too!
Turtle Cheesecake is a delicious creamy baked cheesecake topped with pecans, caramel, and chocolate. A perfect combination of deliciousness in every bite. Great for parties and celebrations.
Cheesecake Cupcakes, New York Style mini vanilla cheesecakes with a strawberry or raspberry swirl. Easy made from scratch recipe and ideal for parties
Triple Chocolate Cheesecake, is a delicious baked dessert, rich in chocolate and topped with fresh raspberries. Option for an almond cream cheese frosting too.
Kristi Hovland
says: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!
Lovefoodies
says: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!!
Steve
says:This was excellent. However, we used an 8 inch pan and the cake still almost overflowed the pan.
Allison
says:Can I use a boxed carrot cake mix
Lovefoodies
says: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!
Barbara
says:Want to try this.
Granshea
says: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.
Lovefoodies
says: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!
Fiona
says:I have to change a couple ingredients like sugar to dates. Can’t have sugar. But this will be pudding.
Lovefoodies
says: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!
Shirley Grant
says: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!!!!!!!
Lovefoodies
says: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!
Nicola
says:Mine did not look like this , waste of time and money
Vi
says: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
Lovefoodies
says:Hi Vi, Yes, please keep refrigerated and it will be absolutely fine. Thank you and have a lovely Thanksgiving!
Tina
says: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
Lovefoodies
says: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).
Tina
says: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..
Lovefoodies
says:Hi Tina, yes, double everything :)
Diana
says:This sounds divine. Could you please clarify “ready whipped cream”? I want to be sure I’m using the correct thing. Thanks!
Lovefoodies
says: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!
Diana
says: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.
Babs
says:Thanks for the lovely recipe, really decadent!!
Lovefoodies
says:Hi Babs! So happy you like it! Thanks for letting us know :)
Eric Morgan
says:this certainly is a rich looking desert. while i love the flavor combination, this is a guaranteed waistline buster. ;)