Carrot Cake Cheesecake/ Carrot Cheesecake

I like carrot cake. However, I do not like it when carrot cake has buttercream icing on top. It MUST be cream cheese icing. Not frosting. We are not American. Anyway, This cake takes that carrot cake with cream cheese topping and makes it a 100x better. At the bottom, you have your regular carrot cake then on top you have a whole cheesecake layer of cream cheesey goodness. Not to sure wether this should be called Carrot Cake Cheesecake or Carrot Cheesecake. Or perhaps, Cheesecake with a carrot cake crust, eh eh eh. Snazzy. 

I thought this cake was a bit ugly. I took so many photos but it just wasn’t co-operating.


The original recipe (here) actually had both the cheesecake layer AND a cream cheese icing on top of that! I thought that might be a bit tooooo much so I left it out. 
Serves: 12
Prep time: 20 mins
Cooking time: 60-70 mins
Skill Level: Not easy but not hard.
9 or 10-inch spring-form pan (lined with baking parchment and sides greased)
2 x Mixing bowls 
Ingredients for Cheesecake:
455g cream cheese, room temperature
70g granulated sugar
2 large eggs
1 tsp all purpose flour
1 tsp pure vanilla extract
125ml sour cream
Ingredients for Carrot Cake:
175ml vegetable oil
90g granulated sugar
2 large eggs
1 tsp pure vanilla extract
170g all purpose flour

½ tsp baking soda
1 tsp ground cinnamon

¼ tsp ground nutmeg (or 1/8 teaspoon fresh)
pinch of ground cloves

¼ tsp fine salt
170g finely grated carrots
If you are fortunate to have a bowl stand mixer, use it!


Cheesecake batter

  1. Preheat oven to 180 c/ 350 f 
  2. Beat the cream cheese, sugar, eggs, and flour until smooth. If using a bowl stand mixer, beat on medium. 
  3. Add the vanilla and sour cream; mix just until combined.  Set aside. 
Cake batter
  1. Cream together the oil and both sugars.  
  2. Add the eggs and vanilla; beat until well combined.  
  3. Add the flour, baking soda, cinnamon, nutmeg, cloves, and salt just until combined. 
  4. Stir in the carrots.

To assemble cake

  1. Spread half of the carrot cake batter into the bottom of the prepared pan.  
  2. Dollop half of the cheesecake batter on top in large spoonfuls.  Don’t spread or swirl together, just dollop.  
  3. Dollop the rest of the carrot cake batter on and around the cheesecake batter dollops.  Again, don’t spread or swirl.  
  4. Spread the last half of the cheesecake batter on top and use an offset spatula so smooth it into an even layer.  
  5. Tap the pan on the counter a few times to dislodge air bubbles.  
  6. Bake in the lower half of a preheated oven for 60-70 minutes.  
  7. The centre of the cheesecake should wibble a bit when the pan is shaken.
  8. Cool completely on a cooling rack. I chucked on a few sugared walnuts to make the cake look a bit more exciting! 
Wait, before you start, I made the cheesecake bit using reduced fat cheese and found the mixture to be more runny. This meant, when assembling the cake it didn’t quite “dollop”. So what I did was spread half the carrot cake batter, then pour half of the cheesecake batter, then dollop cake, then pour cheesecake. It still cooked in the same amount of time. 

I am gonna be honest with you, I am not a massive fan of baked cheesecake. Why did I decide to make this then? Well, I kinda forgot I don’t like baked cheesecake until it came out of the oven and I was like ooooh yeah. Having said that, the flavours were lovely and everyone I gave it to seemed to enjoy it (well no cake was left on their plates!)
I might experiment with making it a carrot cake non baked cheesecake combo!

KB x

Here’s a picture of my reflection in a steel mixing bowl, in case you wondered what that would look like…..

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