Cheesecake Carrot Cake

Cheesecake Carrot Cake

Cook Time50 mins
Course: Dessert
Keyword: carrot cake, carrot cake premix, cheescake carrot cake, cheesecake
Servings: 1 cake


  • Blender
  • oven
  • cake tin


For Carrot Cake

  • 300 grams Carrot Cake Premix
  • 3 eggs
  • 360 ml milk
  • 40 ml melted butter
  • 180 grams carrots grated

For Cheesecake

  • 250 ml cream cheese (medium fat if desired, or you can sub it for full cream yoghurt)
  • 1 egg (can sub for 2 egg whites)
  • ¼ tsp salt
  • sweetener drops

For Granola Crust base

  • 1 cup granola
  • 1 tbsp nut butter
  • 2 tbsp sticky sweetener (honey, maple syrup etc)
  • 2 tbsp milk (you may need more)
  • tsp salt


  • Preheat the oven to 180 degrees Celsius.
  • Prepare your Carrot Cake as per instructions on the box.
  • For your base, put your granola in a blender and quickly blitz it once or twice. Don't let it become fine, it is just to crush it a bit.
  • Combine the nut butter, sweetener and milk together and mix through the granola. You may need a dash more milk but keep the mixture quite dry.
  • Use your palm to press the granola base into the base of a greased tin.
  • Pour in your cake mixture.
  • Prepare your Cream Cheese Mixture by simply blending all the ingredients for it together. You may need to soften your cream cheese in the microwave for a couple of seconds first.
  • Pour over your cake and use a spoon to fold once or twice to incorporate it a bit into the mixture.
  • Bake for 45-50 minutes.
  • Serve with a cream cheese frosting/drizzle as desired. ENJOY!