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

Print

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!

Course: Dessert

Cuisine: Cheesecake

Servings: 12 People

Calories: 492 kcal

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

Metric - US Measurements

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!

Nutrition Facts

Carrot Cake Cheesecake!

Amount Per Serving

Calories 492 Calories from Fat 306

% Daily Value*

Total Fat 34g 52%

Saturated Fat 13g 65%

Cholesterol 72mg 24%

Sodium 132mg 6%

Potassium 179mg 5%

Total Carbohydrates 39g 13%

Dietary Fiber 2g 8%

Sugars 20g

Protein 6g 12%

Vitamin A 75.2%

Vitamin C 1.8%

Calcium 9.1%

Iron 4.4%

* Percent Daily Values are based on a 2000 calorie diet.