Recipe

Cheesecake Carrot Cake Recipe

	Recipediva / All my dishes 2 years, 4 months ago This is the best of both worlds Carrot Cake and Cheesecake. It is SO DEEEEElicious! The frosting I have notes at the end. It is my changes it is different from the original it is light and fluffy. I hope you enjoy this as well. I guarantee you will... More Prep:20m Cook:65m Servings:12	Recipediva
	carrot cake cheesecake cheesecake carrot cake

Does this look good? Yeah! / Nope

Fans

shandy

ahmed1

lenora

shirleyoma

fancyjen

Ingredients

16 ounces cream cheese (at room temp)

3/4 cup granulated sugar

1 tablespoon flour

3 eggs

1 teaspoon vanilla

CARROT CAKE

3/4 cup vegetable oil

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 dash salt

1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved

1 cup grated carrots

1/2 cup flaked coconut

1/2 cup chopped walnuts

**PINEAPPLE CREAM CHEESE FROSTING:

8 ounces cream cheese, softened

1 tablespoon butter,sweet, softened

1 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoon reserved pineapple juice

Directions

1. To make cheesecake,

2. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.

3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

4. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.

5. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.

6. Stir in drained pineapple, carrots, coconut and walnuts.

7. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.

8. ***Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.

9. Repeat with remaining cream cheese batter, spreading evenly with a knife.

10. Do not marble with a knife.

11. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.

12. Cool to room temperature, then refrigerate.

13. When cake is cold, prepare Pineapple Cream Cheese Frosting.

14. In a bowl of electric mixer, combine 8 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.

15. Beat until smooth and of spreading consistency.

16. Frost top of cheesecake.

17. Refrigerate 3 to 4 hours before serving.

***After several times of making this. I pour the carrot cake layer, instead of marbling it. I just gently pour on the cheesecake mixture and bake it. I like the different layers. Any way this is an amazing recipe. Please give this a try if you love carrot cake and cheesecake!

**Frosting: What I use. Same as listed above. I end up putting in the entire stick of butter and well drained (1/4 cup) crushed pineapples. DO NOT OVER DO ON THE JUICE or the frosting will be thin. Drain pineapples well, I squeeze it. If you must add more confectioners sugar. I usually dont have too. I don't make my frosting very sweet. This carrot cheesecake is plenty sweet and this icing compliments is so well. I thought it would be to much, BUT OHHHHHHH is it out of this world!

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Comments

shirleyoma 2 years, 4 months ago said:
Yep, I will try this one... Yummmmmmm

krumkake 2 years, 4 months ago said:
Wow, now THAT'S a dessert lovers dream!!! Great post - thank you!

debra47 2 years, 4 months ago said:
Carrot cake and cheesecake; what a combination! I will definitely have to make this one in the near future.

hunnybe 2 years, 4 months ago said:
Wow I will be making this one yummm thank you

michelle73 2 years, 3 months ago said:
This sounds incredible!

shandy 2 years, 3 months ago said:
WoW! I made this and it IS delicious! I shared it with the lady that does my hair, and she now has to submit the recipe to three friends once I email it to her. Then I shared it with a co-worker who now has to share the recipe with family members. My husband is in love with it. I loved it! Thank you for a great post. This is too good for words. . .really :D

freckles_gourmet 2 years, 2 months ago said:
I used this recipe and turned it into cupcakes...needless to say, they were delicious!!! Thanks for sharing!!

henrie 2 years, 2 months ago said:
This is a great sounding recipe, Wow, can't wait till I can make this one. Thanks for the wonderful post.

taesma 2 years, 1 month ago said:
Sounds fabulous, two of my favorite desserts in one! Thanks

ahmed1 2 years ago said:
One of those great recipe again.Thanks for sharing.

frenchgirl98 1 year, 7 months ago said:
C'est manifique! Vous travaillez tres BON! Great Work!

lenora 1 year, 4 months ago said:
Why hasn't anyone thought of this sooner?

fancyjen 1 month, 3 weeks ago said:
I made this tonight. It's still in the oven actually. I just mixed up the frosting. I had a lemon in the fridge so I zested it and squeezed the juice from half of it into my frosting (instead of the pineapple)

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Alterations

katcooks 1 year, 8 months ago said:
Well, this is not actually a suggestion, but I did mistakingly make an alteration.
I plopped the drained pineapple and coconut into the cream cheese mixture by mistake.
The cake is baking, now-- I will see how it turns out.
So now I have coconut/pineapple cheesecake...

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