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RECIPE: Carrot Cake Cheesecake


I think I just have to throw it out there: cooking for one person is just a freakin´nightmare. Do you know how long you eat as a single person on just one small pumpkin? Well it took me 3 days. And do you know who can´t stand pumpkin at the moment? Well, right uhhm that´s me! Also what´s in my opinion an even bigger problem, is that you can´t make much, because you are not going to eat it, but in the same bad things go out of date or just brown. Last week I was standing in front of my fridge and had three rather bouncy carrots and half a  kilo cream cheese, sour cream, and “topfen” left. Some eggs and a knob of butter. I did not want to waste that at all and so I decided to bake a cake for my family which I visited last weekend. I remembered that I read once about a carrot cake cheesecake kind of mix, but all the recipes I found, did not suit my leftovers at all, so I came up with my own recipe and let me say the outcame was very delicious!

You will need for one cake (22cm tin):

  • 3 big grated carrots
  • 500g cream cheese
  • 6 eggs
  • 200ml sunflower oil
  • 200g sugar
  • 250g flour
  • 1 pack of vanilla pudding powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg and ground ginger
  • a pinch of salt

1.Preheat your oven to 180C° and grease your tin with some butter,oil, or parchment paper. For the carrot cake, mix together the grated carrots, 2 eggs, flour, baking soda, cinnamon, nutmeg, ground ginger, salt, sunflower oil and 100g sugar. Mix until everything is well combined, then fill it into your prepared tin.

2.You can use the same bowl as for the carrot cake mixture, since we are going to slightly mix it in the end. Just mix together the rest of the ingredients for the cheesecake mixture until it is very well combined. Pour it on top of the carrot cake mixture.

3.Lastly, take a spoon or a fork and slightly mix the two mixtures, so that you have a slight marble effect, then bake the cake for 45 minutes. You may want to cover the cake with some tin foil after 30 minutes so that it won´t end up too dark on top. As with every cheesecake it is best chilled over night, so I would recommend baking it the day before you actually want to eat it! Enjoy!


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