Carrot Cake Cheesecake Recipe

Carrot cake cheesecake

  • serves 10-12
  • Easy

Love carrot cake? Love cheesecake? We've combined these well-loved classic puds so you never have to choose. Packed with plenty of spice, zest of an orange and crunchy pecans, this recipe is sure to impress your friends and family at your next dinner party

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Ingredients

  • light brown muscovado sugar 100g
  • sunflower oil 5 tbsp
  • eggs 2 large
  • plain flour 100g, sifted
  • baking powder ½ tsp
  • bicarbonate of soda ¼ tsp
  • mixed spice ¼ tsp
  • ground ginger ¼ tsp
  • ground cinnamon ½ tsp
  • orange ½, zested
  • carrots 75g, grated
  • pecans 100g, roughly chopped

CHEESECAKE TOPPING

  • soft cheese 500g
  • icing sugar 150g, sifted
  • mixed spice ½ tsp
  • ground ginger ½ tsp
  • ground cinnmon 1 tsp
  • orange 1, zested
  • vanilla extract 1 tsp
  • double cream 200ml

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line a round, 20cm springform tin with baking paper.

  • Step 2

    To make the carrot cake base, whisk together the brown sugar, oil and eggs until smooth and fully combined. Add in the flour, baking powder, bicarb and spices, then beat together to combine. Stir in the orange zest, grated carrot and 40g of the chopped pecans, and stir until just combined.

  • Step 3

    Scrape into the tin, level out, and bake in the oven for 30-40 minutes or until a skewer poked into the centre comes out clean.

  • Step 4

    Remove the cake from the oven and leave to cool in the tin completely. Once cool, remove from the tin, trim to level the top for a neater finish, if you like, then remove the baking paper and put back into the tin.

  • Step 5

    To make the cheesecake topping, beat together the soft cheese, icing sugar, spices, orange zest and vanilla extract with an electric mixer until creamy and smooth. Add in the double cream and beat again until fully combined.

  • Step 6

    Spoon the cheesecake mixture on top of the cooled cake, even out the top and leave to set in the fridge for at least 4 hours.

  • Step 7

    Run a knife around the edge of the cake, then loosen the tin and remove the cake. Roughly chop the remaining pecans and scatter across the top to serve.

Check out our best cheesecake recipes here and our top carrot cake recipes, too...

Baked Cheesecake with Rhubarb and Custard

Carrot and Pistachio Cake with Marshmallow Icing

Nutritional Information

  • Kcals 424
  • Fat 31.2g
  • Saturates 13.7g
  • Carbs 29.8g
  • Sugars 22.9g
  • Fibre 1.3g
  • Protein 5.4g
  • Salt 0.4g
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