Carrot Cheese Cake


For The Glutton’s

Carrot Cheese Cake

I won’t lie, I had a bag of carrots in the fridge that really needed to be used up.  Also, I wanted to try something a little different, and had a vision of these beautiful layers in my mind. Nothing like a challenge.



Carrot Cake

  • 1 cup brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup greek yogurt
  • 3 eggs (room temp)
  • 2 tsp Vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/3 tsp nutmeg
  • 1 tsp salt
  • 2 cups shredded carrot
  • 3/4 cup raisin/chopped walnut *OPTIONAL*


Preheat oven to 176C/350F.

Combine oil and brown sugar.  Add yogurt. beat in eggs, one at a time, then vanilla (I just used a small hand mixer).  Sift together dry ingredients.  Stir into batter. Stir in carrot, walnut/raisin.  Here is where you can get creative: I used 4 mini springform pans, and divided the batter 8 ways.  You could also use regular springform pans, divide it between two, and then cut the cake lengthwise once cooled.  I baked the mini ones 10-12 minutes, and I’d assume the large ones would be a similar amount of time.  You want to slightly undercook them, as they’re going back into the oven. Remove and allow to cool on rack.  Cut cake to achieve layered look.



  • 1 8oz pkg cream cheese
  • 1/4 cup thickened cream
  • 2 tsp vanilla
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp lemon juice
  • pinch salt
  • 1/4 cup powdered sugar

Cream the cream cheese until smooth.  Add cream, mix.  Add all remaining ingredients, except for the eggs.  Combine (again, I use a small handmixer- I actually don’t even own a stand up mixer).  Add in one egg at a time.


To warn you in advance: the cheesecake will seep around the edges of the cake, as it will have shrunk a bit in baking and cooling. Wrap springform pans in tin foil.  Place one layer of cake on the bottom.  Pour 1/4 cup cream cheese batter on top.  Bake 8 mins.  Place another slice of carrot cake on top, divide remaining batter between pans. Bake 20 mins.  Place final layer on top, bake another 5 min.  Cool.

Cream Cheese Icing

  • 1 8oz pkg cream cheese, room temp
  • 1/2 cup butter, soft, but not warm
  • 1/2 cup thickened cream, cold
  • 2 tsp vanilla
  • 2 cups powdered sugar

cream cream cheese until smooth, almost whipped.  Add butter, combine.  Add vanilla, sugar, blend.  Whip in cream slowly, until peaks for.  Chill to firm.  Spread generously over cake, serve.

**I sprinkled desiccated coconut overtop to give it Australian flair, and felt it worked well!



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