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Carrot Cake Cheesecake!

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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!

Soft, Delicious and Spicy Carrot Cake topped with Creamy and Delightful Cheesecake!
5 from 3 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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

  • Preheat your oven to 180C/160C Fan and Grease & line one 8"/20cm Cake tin with Parchment Paper!
  • 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.
  • Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again – try not to over mix! Pour the mixture into the prepared tin!
  • 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

  • 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. 
  • Whilst mixing slowly, add in your Double Cream, and whisk again till combined and very thick. 
  • Spread carefully over the Cake, and set in the fridge for 5-6 hours, or preferably over night!

To Decorate

  • Whip up the Double Cream with the Icing Sugar to soft peaks, and pipe on using your favourite piping tip. 
  • Sprinkle over some chopped nuts, I use Pecans or Walnuts!

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!
Nutrition Facts
Carrot Cake Cheesecake!
Amount Per Serving
Calories 492 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 13g81%
Cholesterol 72mg24%
Sodium 132mg6%
Potassium 179mg5%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 20g22%
Protein 6g12%
Vitamin A 3760IU75%
Vitamin C 1.5mg2%
Calcium 91mg9%
Iron 0.8mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Find my other Dessert Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

45 Comments

  • Carys
    September 7, 2020 at 8:47 pm

    Hello Jane, I haven’t tried this yet but looovvvee carrot cake and have made a few of your cheesecake and other recipes. It’s my boyfriends birthday at the end of the month so I’m on the look for another recipe to try out, I actuality came across you 2 years ago when looking for a cherry bakewell cheesecake. I’m sure that he didn’t think I could pull off but he had requested it and you came up trumps with your recipe which he was over the moon with!!
    Wondering, would I be able to amend this to be more of a frangipani base and bakewell cheesecake topping? Do you think it would work?!

    Sorry for bombarding you! Hope you can help and don’t think I’m mad 🙂

    Reply
    • Jane's Patisserie
      September 8, 2020 at 1:33 pm

      Hey – yes it should, you just need to make sure the cake is moist enough (like a carrot cake can be) so that it can withstand being in the fridge for days x

  • Jacqui
    September 5, 2020 at 4:48 pm

    Hi there!! I love all your cheesecake recipes…they are always perfect…and I have tried other bakers!!! I assume you can do this carrot cake cheesecake with the GF base and just halve your ingredients?!

    Reply
    • Jane's Patisserie
      September 5, 2020 at 7:55 pm

      Ahh yay! Yes of course – it would work the same! x

  • Sophie
    July 4, 2020 at 9:51 pm

    I am really wanting to make this, but I can’t get mixed spice anywhere, is there an alternative that I can use instead?

    Many thanks!

    Reply
    • Jane's Patisserie
      July 5, 2020 at 3:51 pm

      You can use more of the other spices, or just leave it out!

  • Louise
    June 4, 2020 at 7:12 pm

    5 stars
    How long will this keep in the fridge once made? Thanks!!

    Reply
  • Jaimee Jackson
    May 16, 2020 at 9:58 am

    Hi Jane i dont have any orange extract and cant get hold of it, will it be ok to go with out or is there a substitute? This may be a silly question please dont laugh… I have a lot of easy peelers lol can i get some orange flavour from them?

    Reply
  • Paola
    May 11, 2020 at 5:51 pm

    5 stars
    I m in love with this recipe even if I didn’t tried it yet! Is possible to frozen the cake already sliced? Thanks

    Reply
    • Jane's Patisserie
      May 11, 2020 at 6:42 pm

      Hahaha amazing!! It is, but it is quite delicate so be careful when freezing!!

  • Maymuna
    May 4, 2020 at 7:53 pm

    Hi Jane,
    Is it ok to swap the mascarpone for cream cheese?

    Reply
    • Jane's Patisserie
      May 4, 2020 at 8:03 pm

      Yes definitely – It just needs to be full fat.

  • Lauren O'Connor
    April 24, 2020 at 10:09 am

    5 stars
    Hi Jane
    I made this for my dads birth and it was an absolute hit!! I bake cakes quite often and I am really self critical of myself but this was absolutely amazing!!
    Thank you so much for the recipe!!

    Reply
  • Jasmine
    April 13, 2020 at 2:35 pm

    Hi Jane I love all your recipes, and am going to make this for my dads birthday as he loves both carrot cake and cheesecake so this is just perfect. How deep does the time need to be to fit it all in? Xx

    Reply
    • Jane's Patisserie
      April 13, 2020 at 3:03 pm

      Ahh yay! The tins that I use for cheesecakes are about 3″ deep, so anything that or deeper!

  • Syeda Yesmin
    September 20, 2019 at 1:53 am

    Hey what’s the mix spice x

    Reply
    • Jane's Patisserie
      September 20, 2019 at 10:00 am

      Mixed Spice is a spice pot that you can buy in the UK – you find it along with the Cinnamon, Ginger, etc!

  • Georgina
    January 30, 2019 at 10:04 pm

    Hi have you ever made this with fresh orange juice/zest Instead of orange extract?

    Reply
    • Jane's Patisserie
      January 30, 2019 at 10:17 pm

      Yes! You can use the zest of an orange in the cake, and the juice of half an orange in the cheesecake!

  • Gemma
    November 6, 2018 at 4:06 am

    Looks delicious would this work by doing it in layers in a cake pod x

    Reply
    • Jane's Patisserie
      November 6, 2018 at 8:26 am

      I’m not entirely sure… What is a cake pod?

  • Helen
    October 26, 2018 at 11:57 am

    Hey Jane, I love your cheesecake recipes, and am working may way through them with requests from my family! Quick question, is the measurement for the carrots before or after grating please?

    Reply
    • Jane's Patisserie
      October 26, 2018 at 12:30 pm

      Thank you! It’s the grated weight.

    • Helen
      October 28, 2018 at 9:14 pm

      Thanks, it came out great! 😋

  • amanda
    April 16, 2018 at 3:59 pm

    hi Jane, i supposed it would be best to use Spring-Form kind of tin instead of just loose-base? thanks

    Reply
  • Sammy
    April 3, 2018 at 2:45 am

    Hi when do you take the cake out of the tin? Should you leave it in the tin overnight? Xx

    Reply
    • Jane's Patisserie
      April 3, 2018 at 10:23 am

      You need to leave it in the tin as the cheesecake goes on top to set. So you remove it once the cheesecake has set x

    • Sammy
      April 3, 2018 at 8:12 pm

      Thank you 🙂 xx

  • Ros McGill
    February 15, 2018 at 3:36 pm

    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

    Reply
  • Angel
    January 19, 2018 at 3:03 pm

    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

    Reply
    • Jane's Patisserie
      January 20, 2018 at 8:04 pm

      I used mixed spice – its something we have over in the UK.

  • Harjit
    January 16, 2018 at 1:23 pm

    Hi Jane
    Would this recipe freeze ok? Thanks in advance

    Reply
    • Jane's Patisserie
      January 16, 2018 at 6:40 pm

      Yep! You must set it fully however first.

  • Sammie
    January 15, 2018 at 6:59 pm

    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

    Reply
    • Jane's Patisserie
      January 15, 2018 at 7:28 pm

      Ooh I’m sure it will still be lovely without the orange! Often I miss it out! And thank you!! Xx

    • Darren
      December 17, 2019 at 5:14 pm

      Hi did you make this without the orange if so how did it turn out? Asking as my mother is also allergic to orange and have been thinking about making this for Christmas day.

  • helen ludlow
    January 15, 2018 at 12:41 pm

    looks amazing – will have to give this a try as I love carrot cake and cheesecake

    Reply
  • Celia Yates
    January 15, 2018 at 8:34 am

    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

    Reply

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