Serves: 8-12
Time: 60 minutes
Recipe by Nicole Snelling

Carrot cheesecake is a scrumptious dessert that combines the rich, creamy texture of cheesecake with the delightful taste of carrots. This dessert features a graham cracker crust, a creamy cheesecake filling made with fresh carrots and warm spices, and is baked to perfection. The result is a delightful balance of tangy and sweet flavours that will satisfy your dessert cravings. It's a perfect dessert for any occasion, and sure to be a hit with anyone who loves cheesecake and carrot cake!


  • 1x Golden cloud cake & icing kit
  • 150ml sunflower oil
  • 250ml water
  • 2 large eggs
  • 1 Cup walnuts
  • 1-2x Beacon hollow eggs, melted

Variety of Beacon Easter chocolates of your choice, for decorating

Cheese cake:

  • 500g cream cheese
  • ½ Cup castor sugar
  • 2 Large eggs
  • 1 tsp Vanilla essence
  • Pinch of salt

Cooking Instructions:

  1. Make the carrot cake according to package instructions, using one cake tin.
  2. Once the cake has been cooked, allow to cool.
  3. To prepare the cheesecake, add the cream cheese and sugar to a mixing bowl and mix until smooth.
  4. Add the eggs, vanilla essence and salt. Mix until combined.
  5. Pour the cheesecake batter into the same size lined cake tin that you made the cake with.
  6. Bake the cheesecake in a preheated oven of 80°C for 25-30 minutes until the cheesecake has cooked through. Allow the cheesecake to cool completely.
  7. Prepare the walnuts by drizzling the melted chocolate over them and allow to set.
  8. To assemble the cake, cut the carrot the cake into two equal halves.
  9. Sandwich the cheesecake layer in between the cakes. Top with chocolate coated walnuts and extra beacon Easter chocolates before serving.
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