Wednesday, 22 October 2014

Carrot Cake Cheesecake

I love it when two beautiful things come together to make an even more beautiful thing. And that's exactly what has happened with this amazing Carrot Cake Cheesecake! Vegan cheesecake is really easy to make, and I've previously tried making Strawberry and Chocolate Fudge Cheesecakes, and thought I would try something different this time!

Sweet, creamy vanilla cheesecake is swirled with spiced, moist carrot cake to create this delectable dessert.

Carrot Cake Cheesecake
Adapted from here
Serves 8

For the cheesecake mixture
9oz dairy free cream cheese
1C silken tofu
3/4C sugar
1tsp vanilla extract
2tsp flour
Egg replacer powder for 2 eggs
1/4C water

For the carrot cake mixture
1 1/4C plain flour
1/2tsp baking soda
1/2tsp baking powder
2tsp ground cinnamon
1/2C vegetable oil
2/3C sugar
1/3C light-brown packed sugar
Egg replacer powder for 2 eggs
1/4C water
1tsp vanilla extract
1C finely shredded carrot

Preheat the oven to 150 and grease a springform tin.

Put all the cheesecake ingredients into a food processor and blitz until the mixture is completely smooth. Set aside while you make the carrot cake mixture.

In a medium mixing bowl whisk together the sugars, oil, water and vanilla until smooth. Add the dry ingredients and mix until everything is well incorporated. Fold in the carrot and spoon a cup of the mixture into the bottom of the tin. Spread evenly over the bottom and then drop 1/3 of the cheesecake mixture in large tablespoons over the carrot cake layer, don't spread it out at all. Pour the remaining carrot cake mixture over the top and smooth over. Finally pour the rest of the cheesecake mixture into the tin and spread to level the mixture out.

Bake for 25mins at 150 and then increase the temperature to 175 and continue to bake for a further 20mins until the cheesecake is nicely risen and there is still a jiggle when you shake the tin. Leave to cool in the tin and then refrigerate overnight before removing from the tin to serve.

Store in the fridge for up to 4 days.


  1. What a wonderful recipe! This makes such a beautiful cheesecake. I love your plates.

  2. I just made this! It's so fabulous. The cheesecake part of mine was a bit goopier than yours, do you think I should add cornstarch next time to set it more? Or maybe it needed to bake longer?

    It's so yummy! Thank you for the recipe!