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A layer of DELICIOUS carrot cake, topped with a creamy DELICIOUS cheesecake… a carrot cake cheesecake!

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!

A layer of DELICIOUS carrot cake, topped with a creamy DELICIOUS cheesecake... a carrot cake cheesecake!
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


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


  • 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


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 75 g chopped pecans/walnuts


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 until smooth. 
  • Whilst mixing slowly, add in your double cream, and whisk again until 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!


  • 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!
  • I recommend this orange extract!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© 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.



  1. Charlotte Sweenie on March 30, 2024 at 2:56 pm

    I made mini carrot cake cheesecakes with this recipe (minus the cake to cut down on time & ingredients) & they were DELICIOUS

  2. Zara on March 29, 2024 at 8:49 am

    Planning to make this tomorrow – it looks amazing! Could you incorporate a biscuit base somehow? Or maybe a layer of biscuit between the carrot and cream cheese layer? Just feel like a cheesecake needs that biscuit base! x

  3. Helen Lloyd on March 6, 2024 at 8:21 pm

    Do you add the cheesecake layer while the cake is still in the tin ?

  4. Lisa on June 21, 2023 at 8:58 am

    I would love to make this as a tray bake version but unsuccessful so far. Do you have the quantities of ingredients for this please jane

  5. Grace Remedios on April 4, 2023 at 5:51 pm

    I’d like to substitute the oil for the cake with either coconut oil or butter. What do you suggest?

  6. Sam on July 20, 2022 at 9:45 pm

    Hi, would like to make this at the weekend. If I changed the quantity to serve 6 what size tin would I use? Also, is this recipe in your book?

  7. Charlotte on July 15, 2022 at 10:47 am

    5 stars
    I’m making this for the second time as my 11 year old son loved it so much that he’s asked me to make one for his leavers pool party this weekend! I used mascarpone the first time, was unable to get any this time so am using full fat cream cheese. Can’t wait for another slice!

  8. Teresa on July 5, 2022 at 6:09 pm

    Can you replace mascarpone for cream cheese?

    • Jane's Patisserie on July 6, 2022 at 9:31 am

      Yes absolutely you can, just make sure it is still full fat! Hope this helps! x

  9. Natalie on March 27, 2022 at 7:31 pm

    Hello could I omit the raisins and possibly add walnuts? Thank you ☺️

    • Jane's Patisserie on March 30, 2022 at 3:35 pm

      Hiya! Yes of course you can! Enjoy! x

  10. Sharon on February 6, 2022 at 1:35 pm

    Hi Jayne, I made this a few weeks ago and it was AMAZING!!! Not a crumb left…

    I wanted to make this in an Oreo version for my husbands birthday. What quantities would I need for the cheesecake element? I will use your Oreo cake recipe for the base

  11. Paris on February 1, 2022 at 2:17 pm

    5 stars
    This is my second time making this cake and it is incredible! I used a 20 inch cake tin this time round and I’m worried I won’t fit the cheese cake on top as it has risen almost to the top. Is there a trick to this or have I made a mistake somewhere 😂

    • Jane's Patisserie on February 3, 2022 at 1:06 pm

      Hiya! It is likely your tin was slightly too shallow – but how did it turn out?! Hope it was still delicious! x

  12. Alice on November 9, 2021 at 2:50 pm

    Would it be ok to use a springform tin (one I’d normally make a cheesecake in) to make this? Just worried the cake mixture would seep out. Can’t wait to make it! Thanks

    • Jane's Patisserie on November 10, 2021 at 10:42 am

      Hiya, yes you can! Hope you love it! x

  13. Anni on November 2, 2021 at 3:06 pm

    Hi, anyone tried with GF flour ?

    • Rebecca Steele on April 5, 2024 at 6:13 pm

      Think it’s a problem with my oven, but 35 minutes Wasn’t enough baking wise. It’s a very deep cake aswell.
      Anyone else have to cook for longer?

    • Jane's Patisserie on April 11, 2024 at 12:15 pm

      This is likely your oven unfortunately, if the tin and everything is was measured correctly. It’s worth checking your oven with a thermometer as sometimes they aren’t at the temp you think they are! x

  14. Katie Cox on August 21, 2021 at 5:23 pm

    5 stars
    Just made this for my husband’s birthday tomorrow!! He loves Carrot cake and cheesecake, so what better combination for a perfect Birthday Cake!! Recipe was easy to follow, and the carrot cake cheesecake looks amazing, (even if I say so myself) can’t wait to try it tomorrow- Thank you Jane xx

  15. Mary on June 13, 2021 at 4:02 pm


    Can I use apf instead of self raising flour? If so, does it have the same measurement? TIA

  16. Sue on April 12, 2021 at 5:26 am

    I am so glad I found your site and this Carrot Cake Cheesecake. My boyfriend requested a Carrot Cake for his birthday this week. Carrot and Cheesecake are my favorite cakes. But what is Double Cream? Thanks.

    • Jane's Patisserie on April 13, 2021 at 12:46 pm

      Hey! Ahh this is exciting, I hope you love it when you make it. Double cream is the fattiest liquid cream that the UK has. xx

    • Rebecca Fox on March 30, 2024 at 10:35 pm

      Heavy cream

  17. Holly on March 29, 2021 at 1:25 pm

    Hey, the cake is really big like high if that makes sense, I feel like I may have made it too big to be a base of a cheesecake cos usually they’re quite thin? I’m a bit nervous lol! Is this how yours turned out? Xx

    • Jane's Patisserie on March 29, 2021 at 2:10 pm

      Hello! The base is a cake not biscuit so this is fine!x

  18. Sam Maidment on March 12, 2021 at 12:57 pm

    5 stars
    I’ve just made this, shame we can’t upload a photo to show you 😊 not sure how it tastes, the proof will be in the pudding tomorrow when my hard working colleagues get to taste it 🤪

  19. sherri webber on March 11, 2021 at 1:30 am

    5 stars
    Wowza…I must say that this is the most enticing/impressive carrot cake I’ve seen.

    I can’t ‘unsee’ this now🤣

  20. Holly on March 2, 2021 at 6:16 pm

    Would you say use mascarpone as it’s better or will Philadelphia be ok? Xx

    • Jane's Patisserie on March 3, 2021 at 8:16 pm

      Either work well as long as they are full fat!

  21. Jodie on February 26, 2021 at 6:33 pm

    Hi Jane, I don’t have an 8” cake tin could I use a loose bottom cake tin and line it with parchment paper or do you think it would seep through?
    I made your loaf tin carrot cake last week and it was amazing! Thank you! X

    • Jane's Patisserie on February 28, 2021 at 11:37 am

      You can do, it would just be harder to get out without a springform bit x

  22. Kat Brown on February 21, 2021 at 9:01 pm

    5 stars
    Making this as I type. I would loooove to see a version with a traditional biscuit base and the cake baked into a New York baked cheesecake style topping?!?!

  23. Ash on February 12, 2021 at 9:05 pm


    Do you have an egg free version of this cheesecake?


  24. Forida G on February 5, 2021 at 1:42 am

    Hi Jane,

    Thank you for combining my too favourite things. I have made the the cake part of the recipe already bit wanted to know if the Mascarpone cheese needs to be room temperature before using it?

    Thanks in advance x

    • Jane's Patisserie on February 6, 2021 at 4:40 pm

      For this I don’t think it does as its a really basic cheesecake mix – but generally room temp cream cheese is food for cheesecakes x

  25. Leanne Adams on January 18, 2021 at 6:02 pm

    Hi Jane I love your recipe’s and have made a few now. I was wondering if it would be possible to make these as mini cheesecakes instead of a big one, I’ve just purchased the loose bottomed mini sandwich tin you recommended. If so would I use the same amount of ingredients or would it need adapting. Thank you again for all your lovely recipes x

    • Jane's Patisserie on January 18, 2021 at 8:06 pm

      Honestly I am unsure – I haven’t tried this recipe in that tin yet so I am unsure on quantities!! x

  26. Amy on December 8, 2020 at 11:11 am

    5 stars
    Absolutely fantastic recipe! So easy to follow and created an amazing cheesecake!

  27. Carys on 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 🙂

    • Jane's Patisserie on 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

  28. Jacqui on 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?!

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

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

  29. Sophie on 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!

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

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

  30. Louise on June 4, 2020 at 7:12 pm

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

    • Jane's Patisserie on June 4, 2020 at 7:40 pm

      About 3 days!! x

    • Kat Brown on February 21, 2021 at 8:55 pm

      Making this as I type. I would loooove to see a version with a traditional biscuit base and the cake baked into a New York baked cheesecake style topping?!?!

  31. Jaimee Jackson on 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?

  32. Paola on 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

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

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

  33. Maymuna on May 4, 2020 at 7:53 pm

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

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

      Yes definitely – It just needs to be full fat.

  34. Lauren O'Connor on 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!!

  35. Jasmine on 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

    • Jane's Patisserie on 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!

  36. Syeda Yesmin on September 20, 2019 at 1:53 am

    Hey what’s the mix spice x

    • Jane's Patisserie on 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!

  37. Georgina on January 30, 2019 at 10:04 pm

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

    • Jane's Patisserie on 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!

  38. Gemma on November 6, 2018 at 4:06 am

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

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

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

  39. Helen on 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?

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

      Thank you! It’s the grated weight.

    • Helen on October 28, 2018 at 9:14 pm

      Thanks, it came out great! 😋

  40. amanda on 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

  41. Sammy on 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

    • Jane's Patisserie on 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 on April 3, 2018 at 8:12 pm

      Thank you 🙂 xx

  42. Ros McGill on 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

  43. Angel on 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

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

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

  44. Harjit on January 16, 2018 at 1:23 pm

    Hi Jane
    Would this recipe freeze ok? Thanks in advance

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

      Yep! You must set it fully however first.

  45. Sammie on 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

    • Jane's Patisserie on 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 on 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.

  46. helen ludlow on January 15, 2018 at 12:41 pm

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

  47. Celia Yates on 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

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