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Carrot cake cheesecake recipe

Carrot cake cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake

This decadent cake has one layer of carrot cake and one layer of cheesecake, topped with an almond flavoured cream cheese icing.

5 people made this

IngredientsServes: 16

  • Cheesecake
  • 675g cream cheese, at room temperature
  • 200g caster sugar
  • 4 eggs
  • 225g soured cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons plain flour
  • Carrot Cake
  • 165g dark brown sugar
  • 160ml rapeseed or vegetable oil
  • 1 egg
  • 125g plain flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 120g grated carrots
  • 40g chopped walnuts
  • Cream cheese icing
  • 250g icing sugar
  • 120g cream cheese
  • 1 teaspoon almond extract

MethodPrep:30min ›Cook:1hr10min ›Extra time:9hr chilling › Ready in:10hr40min

  1. Position the oven racks in the centre and lower third of the oven. Preheat oven to 180 C / Gas 4. Fill a roasting tin halfway with water and place in the lower rack in the oven. Lightly grease the inside of a 23cm springform cake tin.
  2. Beat 675g cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add caster sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat soured cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
  3. Beat brown sugar and oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 125g flour, cinnamon, baking powder and salt; beat until mixture is combined. Fold grated carrots and walnuts into the mixture.
  4. Spread carrot cake mixture in the prepared cake tin; top with cheesecake mixture. Place tin on the rack above the roasting tin with water in the oven.
  5. Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of the tin with foil if browning too quickly. Cool for 10 minutes.
  6. Run a knife around the edge of the tin to loosen cake; cool to room temperature in tin on a cooling rack. Refrigerate for at least 8 hours. Remove the outside of the springform tin.
  7. Beat icing sugar, 120g cream cheese and almond extract together in a bowl using an electric mixer until icing is smooth. Spread icing on top of cheesecake layer.

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Recipe Summary

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • ½ teaspoon baking soda
  • ½ cup butter, at room temperature
  • ½ cup packed brown sugar
  • 2 eggs, lightly beaten
  • ¼ cup plain yogurt
  • 1 cup packed finely grated carrots
  • 1 (4 ounce) package cream cheese, softened
  • ¼ cup white sugar
  • 1 egg, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon bourbon whiskey
  • 1 teaspoon grated orange zest

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.

Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.

Combine butter and brown sugar in a bowl beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.

Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.

Pour half of the batter into the prepared pan spread with a spatula until even. Spoon cream cheese mixture onto the batter smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Carrot Cake Cheesecake Cake

Looking for the best carrot cake recipe? I think my grandma’s recipe is the best, that’s why I decide to share it with you.


1 teaspoon cinnamon powder.

1/2 teaspoon baking soda, and 1/2 of baking powder.

1/4 cup unsweetened applesauce.

1 teaspoon pure vanilla extract.
1/2 cup vegetable oil.

1 1/2 tsp all-purpose flour.

1 teaspoon vanilla extract.

1 tablespoon softened butter.

1 cup softened cream cheese.

1teaspoon vanilla extract.


I preheated the oven to 350 degrees F and prepared a springform pan.

I whisked sugar and flour in a large bowl, until well combined.

Using an electric mixer I blended cream cheese and sugar mixture until smooth, I added eggs, vanilla extract, and sour cream, and I blended for 2 more minutes. (set aside ).

In a large mixing bowl, I whisked together (for 1 min) white flour, baking soda, baking powder, cinnamon powder, and a pinch of salt.

in another bowl I add oil, applesauce, brown sugar, eggs, and vanilla extract, I blended with a hand mixer, and slowly added dry ingredients, carrots and I mixed very well.

In a greased springform pan, I poured four layers starting by carrot cake mixture then cream cheese mixture, and cake carrots and finally another layer of cream cheese mixture, and baked for 1 hour.

I whipped cream cheese and butter using an electric hand mixer until smooth, I added the remaining topping ingredients and mix again about 5 minutes.

I spread the mixture over the cheesecake and chilled it in the fridge for 1 hour.

  • 2 (8-ounce) packages reduced-fat cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup sour cream
  • 2 larges eggs
  • 1 tablespoon grated orange zest
  • 1 ½ teaspoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 ½ cups packed shredded or matchstick-cut carrots (see Tip)
  • 2 tablespoons light brown sugar plus 1/2 cup, divided
  • 1 ¼ cups white whole-wheat flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 cup unsweetened applesauce
  • ⅓ cup granulated sugar
  • 2 larges eggs
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup chopped toasted pecans

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.

To prepare cheesecake batter: Combine cream cheese, ½ cup granulated sugar, sour cream, eggs, orange zest, 1 ½ teaspoons flour and vanilla in a medium bowl. Beat with an electric mixer on medium speed until completely smooth, 1 to 2 minutes, stopping to scrape down sides as needed. Set aside.

To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer place over the bowl and drain for 10 minutes discard excess liquid.

Meanwhile, whisk flour, cinnamon, baking soda, baking powder, salt and ginger together in a medium bowl. Whisk applesauce, granulated sugar, eggs, orange zest, vanilla and the remaining ½ cup brown sugar together in a separate bowl. Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots.

Pour 1 ½ cups of the carrot cake batter into the prepared pan, smoothing to make an even layer. Dollop on one-third of the cheesecake batter (do not swirl). Pour the remaining carrot cake batter over the dollops, smoothing gently to create an even layer. Pour the remaining cheesecake batter over the the top to completely cover the carrot cake batter, spreading gently with an offset spatula, if needed.

Place the cake pan on a rimmed baking sheet. Bake until almost set (center will jiggle slightly), 55 to 65 minutes, tenting with foil after 45 minutes if needed to prevent overbrowning. Cool completely on a wire rack, about 1 ½ hours. Cover loosely with foil and refrigerate for at least 8 hours or overnight. Sprinkle the outside edges of the cheesecake with pecans before serving.

Tip: To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.


Preheat oven to 325°F. Mix 1 cup each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.

Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.

Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Recipe Summary

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon fresh ginger, finely grated
  • 1 1/2 cups shredded carrot
  • 1/2 cup chopped pecans, toasted
  • 3 (8-oz.) pckg. cream cheese, room temperature
  • 2/3 cup sour cream
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon fresh ginger, finely grated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Preheat oven to 350°F. Mix together flour, baking powder, baking soda, salt, and spices in a large mixing bowl. In a separate bowl, whisk together oil, sugar, eggs, and ginger until well combined. Add to the dry ingredients and mix with a spoon until completely homogenous. Fold in shredded carrot and pecans. Pour mixture into a greased 9-inch springform cake pan and bake until a toothpick inserted into the center comes out clean, 23 to 25 minutes. If the cake has domed in the middle, press the cake down to create a perfectly even surface. Set aside to cool.

Preheat oven to 350°F. Beat together cream cheese, sour cream, brown sugar, and granulated sugar until smooth and fluffy, about 5 minutes. Use a spatula to scrape the sides and bottom of the bowl. Add eggs one at a time, waiting until each egg is fully incorporated before adding another. Scrape the bowl again, add the remaining ingredients, and beat for an additional 2 minutes.

Pour Cheesecake mixture over Carrot Cake and spread evenly throughout the pan. Wrap the bottom and sides of the springform pan in several layers of aluminum foil. Place the cake pan in a large roasting pan and fill the roasting pan with water so that it comes a little over halfway up the side of the cake pan. Bake for 1 hour. Turn off the oven and allow the cheesecake to stay in the oven for an additional 30 minutes. Remove cheesecake from oven, remove pan from water bath, and gently run a knife around the edge of the cheesecake. Refrigerate cheesecake for 8 hours or overnight before removing from springform pan.


1. Preheat oven to 180 C, 350 F.

Using a piece of foil and parchment paper bigger than the tin, clip both together onto the bottom of a 6.5 inch spring form pan.

(Make sure the pan is at least 3.5 - 4 inches deep)

The parchment should be the layer showing in the bottom of the pan just like the photo. Do not trim off excess foil and paper but just bring it up the outer side of the tin.

Grease paper and up the sides of the tin. See here how to make a water bath and prepare the baking pan.

Instructions For The Cheesecake

2. Beat cream cheese and sugar in a mixer until smooth, scraping down the sides a few times.

Add eggs one at a time, then lemon juice and sour cream.

Set aside mixture in a bowl.

Instructions For The Carrot Cake

3. In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and set aside.

4. With a clean mixing bowl, beat eggs until frothy. Gradually add sugar and beat until thick and pale.

Add oil slowly, then vanilla and maple syrup.

Add the flour mixture in batches and beat until incorporated. With a spatula, fold in the carrot, coconut and raisins.

5. Put 1/2 of cake batter in the prepared pan.

Next dollop about 1/3 cup of cheesecake batter on top of the cake batter.

Put the rest of the cake batter over this mixture and pour the rest of cheesecake mixture over.

DO NOT SWIRL - The batter will 'swirl' by itself during cooking!

6. Place the cake in the oven on a medium shelf.

Pour hot water in to the pan until it comes up just BELOW the foil.

Bake for around 60 minutes, until the center is slightly wobbly.

Allow to cool and refrigerate until its cold enough to frost.

Instructions For The Frosting

7. Beat cream cheese for a minute, then add butter.Beat till incorporated.

Add sugar and vanilla until fluffy.

DO NOT over beat or you will get a runny mixture and have to start over.

To assemble The Cake

8. Remove cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.

9. Frost the whole cake with frosting. Decorate pecan nuts all around.

Drizzle caramel sauce on top and crush up a few pecans and put over caramel sauce.

We'd love to hear from you and what you thought of our carrot cake cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

If you're a fan of carrot cake, please do check out our Spiced Pecan Carrot Cake. It's so moist and fluffy and perfect for Fall!

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

When I was on the hunt for a new cheesecake recipe to try, many looked tempting but none quite as good as this Carrot Cake Cheesecake I found at Sifting Focus.

Moist and delicious carrot cake is baked with a creamy cheesecake to make the ultimate dessert.

It is simple to make and not fussy at all. Many thanks to Sifting Focus for this awesome recipe.

Be sure to bookmark this, it would be perfect for Easter, although it is good enough to be made and enjoyed any time of the year.

Carrot Cake Cheesecake

This Carrot Cake Cheesecake is totally delicious and addicting. The carrot cake base is made from my favorite Carrot Cake Recipe, and it’s seriously amazing. It’s made with both pureed carrots and shredded carrots for the ultimate in flavor and moisture.

The cheesecake top is my classic vanilla cheesecake. It’s thick, creamy and wonderful. The whole thing is topped with whipped cream made to look like carrots. So darn fun! The whole thing is like eating a cheesecake with a little carrot cake with it. Does it get any better?

An Easy Easter Carrot Cake Recipe

When I checked the list of ingredients I realized that I was missing some of them in my kitchen supplies so I found out the original recipe at Mel’s Kitchen Cafe that was a slightly different but looks absolutely brilliant as the first one.

Directions and the list of ingredients looks quite lengthy, so I thought it would be much more difficult task considering that I just did not in the mood these days, but it’s much easier to put together than it appears, really.

Although my Carrot Cake Cheesecake does not look as beautiful as the original, I must admit that it was really delicious. To tell you the truth, I overdid it with cinnamon and also baked it a little longer than it should so my cake turned out much darker than the one I saw in the picture.

That’s what happens when you have too much self-confidence and you think that you don’t have to measure the ingredients correctly and watch out for the timing. But I love cinnamon so it doesn’t bother me, just the cake didn’t turned out as pretty as it should be for presentation. It will be better next time when I get back in shape, I promise.

The recipe is really great, so this carrot cake and cheesecake swirled together into one really yummy dessert will be on our Easter menu this year for sure.