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  1. Carrot Cake Cheesecake with Raisins

Carrot Cake Cheesecake with Raisins

06:30:00 12 servings, 1 piece (129 g) each
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12 servings, 1 piece (129 g) each

Combine two favourite cakes with our Carrot Cake Cheesecake with Raisins! This carrot cake cheesecake is spiced just right with cinnamon, nutmeg and ginger.

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Make It

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  • Heat oven to 325°F.
  • Combine graham crumbs, 3 Tbsp. granulated sugar, cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat 2-1/2 pkg. cream cheese, 1/4 cup flour and remaining granulated sugar in large bowl with mixer until blended. Add 1/4 cup orange juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Combine carrots, raisins, spices and remaining flour. Add to cream cheese mixture; beat just until blended. Pour over crust.
  • Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Beat remaining cream cheese and orange juice in medium bowl with mixer until blended. Gradually beat in icing sugar; spread over cheesecake.

Special Extra

Garnish with additional raisins and shredded carrots just before serving.


If baking cheesecake in a dark nonstick springform pan, reduce oven temperature to 300ºF.


  • 12 servings, 1 piece (129 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (129 g) each
Calories 400
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 145mg
Sodium 380mg
Carbohydrate 38g
Dietary fibre 1g
Sugars 29g
Protein 8g
Vitamin A 40 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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