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–+ servings

Carrot Cake Cheesecake

This delightful Carrot Cake Cheesecake combines a moist carrot cake base with a creamy cheesecake layer, perfect for special occasions or a comforting dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Carrot Cake Base
  • 2 cups plain flour Use supermarket brand if available
  • 2 tsp baking powder Reduce if using self-raising flour
  • 1 tsp ground cinnamon Adds comfort and flavor
  • ½ tsp salt Balances the sweetness
  • 1 cup granulated sugar For sweetness
  • ½ cup brown sugar Adds depth with molasses
  • 1 cup vegetable oil Can substitute with melted coconut oil
  • 4 large eggs Free-range if preferred
  • 3 cups grated carrots Provides health benefits
  • 1 cup crushed pineapple Drained; keep juice for smoothies
For the Cheesecake Layer
  • 16 oz cream cheese, softened Philadelphia is recommended
  • ½ cup granulated sugar For cheesecake sweetness
  • 2 large eggs Essential for texture
  • 1 tsp vanilla extract My secret ingredient
  • 1 zest orange Adds brightness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your springform pan and set it aside.
Mixing the Batter
  1. In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
  2. In a separate bowl, mix the sugars, oil, and eggs until just combined. Gradually fold the dry ingredients into the wet mixture.
  3. Add in the grated carrots and crushed pineapple.
Baking the Cake
  1. Pour the carrot cake batter into your prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Allow it to cool completely.
Cheesecake Layer
  1. Beat the cream cheese and sugar together until smooth, then add the eggs one at a time, followed by the vanilla and orange zest.
  2. Carefully pour your cheesecake mixture on top of the cooled carrot cake and gently spread it out.
  3. Bake for an additional 50-60 minutes or until the cheesecake is set but still slightly jiggly in the centre.
  4. Once baked, let your cake cool completely before transferring it to the fridge to chill for at least 4 hours or overnight.
Serving
  1. When ready to serve, run a knife around the edge and release the springform.
  2. Serve with a sprinkle of chopped walnuts on top for that finishing touch.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 10gSodium: 300mgFiber: 2gSugar: 30g

Notes

This cheesecake can be made gluten-free with a good-quality flour blend. Store leftovers in the fridge for about a week.
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