020 7091 4800
For all enquiries call us on the number above Call us Monday - Friday 9:30 - 17:30

Emily Roux's Carrot Cheesecake

Both cake batters are incredibly easy to prepare, but you do need to keep a close on eye on the cake while it’s baking and have a timer and cake tester to hand. You are aiming for a gentle wobble and a clean skewer.

Emily Roux's Carrot Cheesecake

Layering fragrant, cinnamon-and-nutmeg-scented carrot cake with silky-smooth, delicate cheesecake is to me a match made in heaven and a perfect Easter treat. Adapted from two of my best-loved cake recipes, this hybrid carrot cheesecake has become a family favourite.

About this recipe

Preparation Time 20 Minutes
Cooking Time 65 – 70 Minutes
Serves 10 People
Emily Roux's Carrot Cheesecake Emily Roux's Carrot Cheesecake



  • 23cm round cake tin (8cm high)

For the carrot cake mix:

  • 170g light muscovado sugar
  • 175g self-raising flour
  • 155ml of sunflower oil
  • 140g grated carrots (approx. 3)
  • 80g raisins
  • 50g pecan nuts
  • 1 tsp bicarbonate of soda
  • ½ tsp cinnamon powder
  • ½ tsp nutmeg powder
  • 3 large eggs
  • zest of one orange

For the cheesecake filling:

  • 750g Philadelphia cream cheese
  • 260g soured cream
  • 90g icing sugar
  • 3 tbsp plain flour
  • 2 tsp vanilla extract
  • 1 tbsp of lemon juice
  • 3 large eggs
  • 1 egg yolk



Note: However tempting it is to dive straight in, you must be patient and leave the cake to cool down completely before removing from the tin and serving. Any chocoholics who require a bigger fix than Easter eggs can supply can always swap raisins in the carrot cake for chopped white, dark or milk chocolate.


To prepare the carrot cake, place the sugar, oil and eggs in a large mixing bowl. Whisk the ingredients together before folding in the grated carrots, orange zest, raisins and nuts. When all are properly combined, sift in the flour, bicarbonate and spices.


Place the mix to one side until both preparations are ready.


To prepare the cheesecake, whisk the cream cheese in a large mixing bowl until soft. Gradually blend in the vanilla extract, lemon juice, eggs and egg yolk. Gently mix in the sour cream followed by the icing sugar and flour.


Pour a 1cm deep layer of carrot cake mix into the bottom of your prepared tin to form the base of the cheesecake. Now pour over a couple of ladles of the cheesecake batter, followed by another layer of carrot cake. Add alternate layers to the tin until both mixtures are used up.


Place the cake in the oven and cook at 200ºC for 5 minutes. Once a thin crust has formed on the surface reduce the temperature to 180ºC and continue to cook for 35 minutes (make sure you set your timer). Reduce the temperature to 160ºC and cook for a further 25 minutes. 


When the time is up, insert a skewer in the centre of the cake; if it comes out clean your cake is done, but there should still be a little wobble to your cheesecake when you remove it from the oven.


Leave to cool completely before eating.

Share this recipe

Easter Salad of Quail's Eggs, Asparagus & Beetroot Irish Cider Steamed Clams with Pancetta, Apple & Monk's Beard