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Carrot Cake Cheesecake | Bake to the roots

Carrot Cake Cheesecake

  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 06:00
  • Yield: 12 1x
  • Category: Cheesecake
  • Cuisine: America


If you like carrot cake and cheesecake you will love this combination of both ;)



For the carrot cake base:
1/2 cup (100g) brown sugar
1/3 cup (70g) coconut oil, melted
2 large eggs
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
pinch of ground cloves

pinch of ground nutmeg

pinch of allspice

zest of 1/2 organic orange
3.5 oz. (100g) carrots, grated
1.8 oz. (50g) pecans, chopped

For the cheesecake topping:
3 gelatin leaves
21 oz. (600g) cream cheese
1 cup (120g) confectioners’ sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
zest of 1/2 organic orange
1 tsp. vanilla paste
7 oz. (200g) heavy cream

some chopped pecans for decorations


1. Preheat the oven to 350°F (180°C). Grease an 8 inch (20cm) springform tin lightly and line with baking parchment. Set aside. Grate the carrots finely and chop the pecans (plus some more for the decoration) and set aside.

2. Add the brown sugar and melted coconut oil to a large bowl and mix until well combined. Add the eggs and mix until light and fluffy. Mix the flour with baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, allspice, and orange zest – add to the bowl and mix until just combined. Add the grated carrots and chopped pecans and fold in. Pour into the prepared baking tin and smooth out the top. Bake for 26-30 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down completely in the baking tin.

3. Add the gelatin leaves to a small bowl with cold water and let soak for 5-7 minutes. Add the cream cheese, confectioners’ sugar, ground cinnamon, ginger, orange zest, and vanilla paste to a large bowl and mix until well combined. Set aside. Add the heavy cream to a second bowl and whisk until stiff peaks form. Set aside.

4. Squeeze the soaked gelatin leaves a bit to remove some of the water and add to a small saucepan. Gently heat up until the gelatin has melted. Remove from the heat and add 1-2 tablespoons of the cream cheese mixture and stir in to combine – pour that mixture back into the large bowl and mix into the cream cheese mixture. Add the whisked heavy cream and fold in. Pour the mixture on top of the cooled carrot cake layer, smooth out the top and place in the fridge for at least 4 hours or overnight.

5. Remove the cheesecake from the springform tin and place on a serving plate, sprinkle with some chopped pecans and serve.


Enjoy baking!

Keywords: carrot cake, cheesecake, pecans