Carrot Cake Cheesecake
This Carrot Cake Cheesecake is a love letter to Sunday afternoons, handwritten recipes, and the comforting aroma of cinnamon wafting through the kitchen. With layers of spiced carrot cake and velvety cheesecake nestled together, it’s the kind of dessert that brings everyone back to the table—forks ready, stories flowing, and seconds guaranteed. It’s tradition, with a little extra creaminess.
Prep time 15mins, plus 4 hours chilling time
Bake time 45-50 mins
Serves 12
Equipment:
Tala Dusty Pink Stoneware Mixing Bowl
Tala Performance 18cm Springform Cake Tin
Ingredients:
Carrot Cake
125g self-raising flour
125g carrots, grated
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
80g light brown sugar
100g pecans, roughly chopped
90ml vegetable oim
2 large eggs
Cheesecake
200g cream cheese
150g sour cream
150g mascarpone cheese
1 large egg
100g caster sugar
1 teaspoon vanilla extract
Icing
100g cream cheese
100g mascarpone cheese
50g icing sugar
1 teaspoon vanilla extract
To finish
25g pecans, roughly chopped
6-8 sugar carrots
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Add the flour, baking powder, sugar and spices to a large mixing bowl and mix with a spatula.
3. Whisk the oil and the eggs together, then add to the dried ingredients and mix until well combined.
4. Fold in the pecan and carrots. Set aside.
5. Add all the cheesecake ingredients to a mixing bowl and mix until well combined. Set aside.
6. Add 2/3 of the cake mixture to a 18cm round cake tin and spread evenly with a spatula. Cover with 2/3 of the cheesecake mix. Spoon the remaining cake mixture then the remaining cheesecake mixture.
7. Bake for 45-50 mins. Let cool down completely then transfer to the fridge for at least 4 hours.
8. Make the icing by simply combining together the ingredients in a medium mixing bowl.
9. Remove the cheesecake from the tin then cover the top with the icing. Spread evenly with the help of a spatula.
10. Decorate with chopped pecans and sugar carrots.
11. Enjoy!