Carrot Cake Cheesecake

Carrot Cake Cheesecake

Carrot Cake vs Cheesecake - it's a dessert battle as old as cooking itself (no need to check, just believe us). Too many times have we been forced to decide between one or the other - now, we have changed the game. Let's have both!


Carrot Cake

  • Eggs | 4 Large
  • Olive Oil | 1 1/4 Cups
  • All-Purpose Flour | 2 Cups
  • Baking Soda | 2 tsp
  • Raw Sugar | 1 Cup
  • Brown Sugar | 1 Cup
  • Cinnamon | 1 1/2 tsp
  • Walnuts | 1 Cup
  • Vanilla Extract | 1 tsp
  • Carrot | 3 Cups | Grated


  • Boiling Water | 1 1/2 Tbsp
  • Powdered Gelatine | 3 tsp
  • Cream Cheese | 500g
  • Caster Sugar | 2/3 Cup
  • Double Cream | 2 Cups


    STEP 1 | Pre-heat oven to 200°C (or 180°C fan-forced).

    STEP 2 | Grease an oven-safe, spring loaded cake pan with butter or oil. Line the bottom with parchment paper. I

    STEP 3 | In a small bowl, whisk the eggs and olive oil together, briskly. Put to the side.

    STEP 4 | In a separate, and larger bowl, add the flour, baking soda, sugar (raw and brown), cinnamon and walnuts. 

    STEP 5 | Add the egg/olive oil mixture, vanilla extract, grated carrot and then mix together until the batter is smooth.

    STEP 6 |  Pour the batter into the pre-prepared cake tin, and bake until the top of the cake layer is springy when touched and when a toothpick inserted into the center of the cake comes out clean, usually 35 to 45 minutes.

    STEP 7 | With a sharp serrated knife, slice the top 1/2 inch off the cake, leaving a nice, flat surface. Set aside to cool.

    STEP 7 | Meanwhile, sprinkle gelatine over boiling water and whisk with a fork until gelatine has dissolved. Set aside to cool.

    STEP 8 | Then, using an electric mixer, beat cream cheese, caster sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in double cream.

    STEP 9 | Pour mixture on top of carrot cake (still in prepared pan), levelling the top with a spatula. Cover. Refrigerate overnight or until set.

    Serve with your favourite sweet sauce, and vanilla ice cream.

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