Carrot Cake Cheesecake!

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

A delicious combination

So yeah, this happened. And it is EPIC. Honestly, I have had such a major carrot cake thing recently where it’s all I really want to eat, and it’s my favourite cake in general so there are no surprises there really… but adding cheesecake?! Yes please. Carrot cake and cheesecake might not sound like an obvious pairing at first, but they work together far better than you’d expect. The warm spices and soft, moist sponge balance beautifully with the cool, creamy cheesecake layer on top. It’s similar to cream cheese frosting, just taken to the next level.

The cheesecake adds a richness that carrot cake lovers already crave, without overpowering the flavour of the sponge underneath. Instead of being overly sweet, the combination feels indulgent but still balanced, which is exactly what you want from a dessert like this. If you’re someone who can never decide between carrot cake or cheesecake, this really is the best of both worlds. One slice gives you comfort, creaminess, spice, and texture all at once… and honestly, that’s why it’s so hard to stop at just one piece.

In all honesty, it’s sort of similar to adding cream cheese frosting, but so much better. 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, this might be the perfect combination.

Carrot cake

For the base of a really good carrot cake, I always skip butter entirely and go straight for a neutral oil. Sunflower or vegetable oil work perfectly because they add moisture without bringing any flavour along with them. Steer clear of olive oil here, it’s lovely in savoury cooking, but it can leave an unexpected taste in your sponge.

When it comes to preparing the carrots, aim for a classic, medium grate. Too coarse and the pieces can feel a bit chunky in the mix; too fine and they disappear into mush. That middle-ground texture gives you all the goodness you want, gentle flecks running through the sponge, even distribution, and just the right amount of moisture.

The real charm of carrot cake is how incredibly soft it stays. The carrots keep the sponge tender for days, even if you store the cupcakes in the fridge. No drying out, no crumbling, just beautifully moist bakes that seem to get better over time. And because carrots bring their own natural sweetness, you don’t need mountains of sugar to balance things out. It’s that perfect blend of comfort, texture, and subtle sweetness that makes carrot cake a long-standing favourite in my kitchen.

Filling

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. However, I must say that any full-fat cream cheese does work – if you like a more classic cheesecake, soft cheese is the way to go over mascarpone. 

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.

Nuts & raisins

When it comes to a carrot cake, the use of raisins/sultanas and chopped nuts is extremely common. As it’s what I had in the cupboard, I used raisins, however… I know not everyone likes them. They do add that little pop of sweetness and chew, but carrot cake is very forgiving if you want to leave them out entirely.

I don’t have any nuts in this particular cake, 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! Toasting the nuts lightly beforehand makes a huge difference too, it brings out their flavour and gives a bit of extra crunch.

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. This recipe is very much one of those bakes where you can tweak it to suit your own preferences without affecting the final result.

Tips & tricks 

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. 

• You can watch my YouTube Carrot Cake Cheesecake tutorial here
• This recipe will last for 3+ days in the fridge
• You can freeze this bake for 3+ months 
• The raisins are interchangeable with chopped nuts 
• I use a 2D closed star piping tip for my cream decoration as its so pretty
• I recommend this orange extract
• I use this 8″ cake tin – I use springform for cheesecakes

Carrot Cake Cheesecake!

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

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Category: Dessert

Type: Cheesecake

Keyword: Carrot

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Cooling/Decorating: 2 hours hours

Total Time: 3 hours hours

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

Grams - Ounces

Instructions

For the Cake

• Preheat your oven to 180ºc/160ºc 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!

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.
• This recipe will last for 3+ days in the fridge
• You can freeze this bake for 3+ months 
• The raisins are interchangeable with chopped nuts 
• I use a 2D closed star piping tip for my cream decoration as its so pretty
• I recommend this orange extract
• I use this 8" cake tin - I use springform for cheesecakes