It occurred to me that so far, all the Easter recipes that I’ve shared here have been geared towards kids… Not that there’s anything wrong with that! You’d never see me turning up my nose at bunny shaped cookies or chocolate covered cashew butter “eggs”… But I did think that maybe it was time to make something nice for the grown-ups to enjoy after Easter dinner.
What I came up with was Carrot Cake Cheesecake… Pretty much, I just couldn’t decide what direction I wanted to go in. So I didn’t even try to choose. I figured that both were kind of Eastery, so combined they should be super Eastery! Right?
My father, who hates both carrot cake AND cheesecake, was appalled 😂 But everyone else loved it! The carrot cake is super moist and perfectly spiced, and the cheesecake compliments it beautifully. The cheesecake is a no-bake recipe, which is much lighter than a baked version, almost like a whip or mousse. It also softens significantly when left out at room temperature, so you’ll want to serve this cake chilled.
Although not what I would describe as difficult, compared to most of my other recipes, this one has more steps and does take more time… I recommend to begin by turning the milk and sugar into condensed milk for the cheesecake. It takes probably about an hour to make and then needs to cool completely before being used. You could even do this a day or two before making the cake and keep it stored in the refrigerator (just be sure to let it come back up to room temperature before using it)… Also, the cake itself needs to chill for at least 4 hours in the refrigerator, so that the cheesecake can set properly. That being said, the cake may be even better the next day, so if you wanted to, you could totally make it a day in advance and just relax on Easter Day.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Carrot Cake Cheesecake
Recipe Type: dessert
Makes: 1 (10-inch) cake
- 1 3/4 cups All-Purpose Flour
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/2 cup Grapeseed Oil (or other neutral oil)
- 1/2 cup Unsweetened Apple Sauce
- 1/2 cup Granulated Sugar
- 1/2 cup Packed Brown Sugar (light or dark)
- 3 tbsp Ground Flaxseed
- 6 tbsp Hot Water
- 2 tsp Vanilla Extract
- 227g finely grated Fresh Carrots (approx. 2 cups)
- 2 cups Plain Non-Dairy Milk (I used unsweetened almond)
- 2/3 cup Granulated Sugar
- 2 (227g/8oz) pkg Plain Non-Dairy Cream Cheese (I used Daiya)
- 3 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 1 cup Pecan Halves (for garnish)
make the carrot cake:
Preheat oven to 350°F and grease and flour a 10-inch springform pan. Set aside.
In a small bowl, stir together the flaxseed and water. Allow to sit for 5 – 10 minutes until very thick.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg until thoroughly combined. Set aside.
In a separate bowl, whisk together the oil, apple sauce, granulated sugar, and brown sugar, until combined and smooth. Add the flaxseed mixture and the vanilla and whisk until thoroughly combined. Add the flour mixture and whisk until just combined. Stir in the carrots.
Pour the batter into the prepared springform pan, and spread it evenly into the pan.
Bake for 25 – 30 minutes, until an inserted toothpick comes out clean. Place the pan on a wire rack and allow the cake to cool completely in the pan. Do not remove the cake from the pan, it stay in there until after the cheesecake has been set)
make the cheesecake:
Begin by turning the milk and sugar into condensed milk… Combine the milk and the sugar in a heavy bottom saucepan, and heat over low heat until all of the sugar has dissolved. Bring the mixture to a simmer over medium-low heat. Gently simmer, stirring every 15 minutes, for 35 – 50 minutes or until the mixture has reduced to 1 cup… I measure mine for the first time at the 30 minute mark, then return it to the saucepan and bring it back up to a simmer. I measure it again 5 – 10 minutes after it came back to a simmer (time depending on how far from 1 cup the mixture was)… When the mixture has reduced to 1 cup, remove from heat and allow the condensed milk to cool completely.
Be sure that all of the ingredients are at room temperature before making the cheesecake.
Beat the cream cheese, using an electric mixer, until smooth.
Beat in the condensed milk a little at a time. Add the lemon juice and vanilla extract, and continue beating until smooth.
Spoon the cheesecake mixture over the carrot cake, and even out the surface. Cover with foil or plastic wrap, and refrigerate for at least 4 hours (or until firm).
When ready to serve, remove the cake from the refrigerator and remove the outer ring of the spring form pan. Arrange the pecan halves around the top edge of the cake. Slice and serve.
Best served chilled.
– Unlike baked cheesecakes, which tend to be dense and firm, this cheesecake is very soft and delicate. For the best texture be sure to serve it cold or chilled.
– This cake is great the next day, so feel free to make it in advance.
– You can make the condensed milk a day or two before making the cheesecake. Store it tightly sealed, in the refrigerator, and be sure to bring it to room temperature before using.
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Some items I used to make this recipe:
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