Carrot Cake Cheesecake!

A layer of DELICIOUS Carrot Cake, topped with a creamy DELICIOUS Cheesecake… a Carrot Cake Cheesecake!

SO yeah, this happened. And it is EPIC. Honestly, I have had such a major Carrot Cake thing recently where its all I really want to eat, and its my favourite cake in general so there are no surprises there really… but adding cheesecake?! Yes please! It’s sort of similar way to adding Cream Cheese Frosting, but a lot more epic. Like, so much more.

The Cake recipe is basically half of my actual Carrot Cake, as I adore it so much. I only needed one layer, hence the halving, but I just adore it.

I went for a standard style No-Bake Cheesecake filling, but using the same spices as the Cake itself. I love the marriage of the flavours (Mixed Spice, Ground Ginger, Ground Cinnamon, and Orange) in the cake and thought how would it work in the cheesecake?! The answer is very well. Its different in a way because the cheesecake is naturally sweet using Mascarpone over Cream Cheese (it sets better) and then the double cream, and the icing sugar, but it gives it such a Sweet and Warming flavour.

I love the spiciness and warmth of the Cake, but I realise its not for everyone. You can use less or more in the cake, as well as in the cheesecake, but I do think its worth giving it a go as it is to find out your level of spice/flavour. You could even add in some more sweetness if you like with vanilla, but I don’t feel its necessary in this particular dessert.

One thing that I don’t have in this particular cake is any nuts, but you can 100% add in some yourself. I adore using Pecans and Walnuts with Carrot Cake, but you can add pretty much any you like such as Macadamia nuts, or whatever else! You could add in 100g of either to the sponge before baking, and it would incorporate perfectly. You can also avoid the raisins or sultanas if you aren’t a fan, but I like them!

Overall I find this recipe the perfect marriage of everything I adore. One of my original recipes on my blog is my Carrot & Walnut Cupcakes, and this is an ideal extension from that. I’m sure if you are a Cheesecake fan, or a Carrot Cake fan, you will adore this as well. Enjoy! X

Carrot Cake Cheesecake!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Soft, Delicious and Spicy Carrot Cake topped with Creamy and Delightful Cheesecake!

Servings: 12 People
Author: Jane's Patisserie
Ingredients
Carrot Cake
  • 125 ml Sunflower Oil
  • 2 Large Eggs
  • 150 g Light Brown Sugar
  • 225 g Grated Carrots
  • 75 g Raisins/Sultanas
  • 1 tsp Orange Extract
  • 175 g Self Raising Flour
  • 3/4 tsp Bicarbonate of Soda
  • 1 tsp Mixed Spice
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cinnamon
Cheesecake
  • 500 g Mascarpone
  • 1 tsp Orange Extract
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mixed Spice
  • 75 g Icing Sugar
  • 300 ml Double Cream
Decoration
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 75 g Chopped Pecans/Walnuts
Instructions
For the Cake
  1. Preheat your oven to 180C/160C Fan and Grease & line one 8"/20cm Cake tin with Parchment Paper!

  2. Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine. Add the Grated Carrots & Raisins if using, and Orange Extract and fold through to combine.

  3. Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again – try not to over mix! Pour the mixture into the prepared tin!

  4. Bake the Cakes in the Oven for 30-35 minutes until cooked through (test with a cake tester, should be clean!) and leave to cool in the tin.

For the Cheesecake
  1. Once the Cake is FULLY cooled, make your cheesecake filling. Start by adding your Mascarpone, Orange Extract, Mixed Spice, Cinnamon, Ginger, and Icing Sugar into a stand mixer bowl, and whisk till smooth. 

  2. Whilst mixing slowly, add in your Double Cream, and whisk again till combined and very thick. 

  3. Spread carefully over the Cake, and set in the fridge for 5-6 hours, or preferably over night!

To Decorate
  1. Whip up the Double Cream with the Icing Sugar to soft peaks, and pipe on using your favourite piping tip. 

  2. Sprinkle over some chopped nuts, I use Pecans or Walnuts!

Recipe Notes

This cake does obviously have to be stored in the fridge, as its also a cheesecake. Because its a carrot cake, and *Ihatetousetheword* moist, it will be fine in the fridge.

You don't have to use the spices in the cake or the cheesecake, but I adore the flavours, and its part of a Carrot Cake. 

I use a 2D Closed Star Piping Tip for my cream decoration as its so pretty!

Find my other Dessert Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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12 comments

  1. Every week the guys in the office look at your website and let me know which recipe to bring in on Friday. Your cheesecakes are undeniably the best ever. Tried the Carrot Cake Cheesecake last week and it was a big hit. Well done to you x

  2. What are the mixed spices you take
    Love your bakings can’t always make them because off my competition prep but when I have I cheat I love to bake yours
    Thanks for sharing

  3. In love with this recipe. I’m going to have to leave out the Orange (allergic = migraine) but otherwise totally happy. Happy no, ecstatic yeeessssss. Carrot cake is my favourite cake of all! Going to make this as soon as the shopping is delivered this week. Xx

  4. I can.t wait to try this carrot cake cheesecake,you have such an inventive mind.i would never have thought of that.looks divine.love doing the no bake ones cause I.m bit of a scaredy-cats with the oven baked ones.will be in touch soon as I.ve done one,no doubt will pig out x

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