A Decadent Fusion of Spiced Carrot Cake & Velvety Cheesecake
This showstopping dessert layers moist, spiced carrot cake with rich cheesecake, all topped with a tropical pineapple cream cheese frosting. Perfect for Easter, birthdays, or any special occasion!
📝 Ingredients
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, room temp
- ¾ cup granulated sugar
- 2½ tsp vanilla extract
- 1 tbsp all-purpose flour
- 3 large eggs, room temp
For the Carrot Cake Layer:
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temp
- 1½ tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- 8 oz crushed pineapple, drained (reserve 1 tbsp juice for frosting)
- 1 cup grated carrots (packed)
- ½ cup shredded coconut
- ½ cup chopped walnuts
For the Pineapple Frosting:
- 2 oz cream cheese, softened
- 1 tbsp unsalted butter, softened
- 1¾ cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp reserved pineapple juice
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan and line the bottom with parchment.
2. Make the Cheesecake Layer
- Beat cream cheese and sugar until smooth (~3 mins).
- Mix in vanilla and flour.
- Add eggs one at a time, mixing just until combined (don’t overbeat!). Set aside.
3. Make the Carrot Cake Layer
- Whisk oil, sugar, eggs, and vanilla.
- Add dry ingredients (flour, baking soda, spices).
- Fold in pineapple, carrots, coconut, and walnuts.
4. Assemble & Bake
- Spread half the carrot batter in the pan.
- Pour cheesecake batter over it.
- Top with remaining carrot batter.
- Bake 50–60 mins until the center just sets (it will firm up while cooling).
- Cool completely in the pan, then chill 4+ hours (or overnight).
5. Make the Frosting
- Beat cream cheese, butter, powdered sugar, vanilla, and pineapple juice until fluffy (~3 mins).
6. Frost & Serve
- Run a knife around the pan’s edge before releasing the springform.
- Spread frosting over the cooled cake.
- Garnish with extra walnuts or coconut if desired.
🌟 Pro Tips
🎂 Baking Secrets:
- Room temp ingredients prevent lumps.
- Don’t overmix cheesecake batter (to avoid cracks).
- Test doneness: The center should slightly jiggle when shaken.
🍍 Frosting Variations:
- Add ½ tsp lemon zest for brightness.
- Swap pineapple juice with orange juice.
⏳ Make-Ahead Tips:
- Unfrosted cake keeps refrigerated for 3 days.
- Freeze (without frosting) for 1 month.
❓ FAQs
1. Can I use fresh pineapple?
Yes! Chop ½ cup fresh pineapple finely and pat very dry.
2. Why did my cake sink?
- Overbeating eggs → Incorporate less air.
- Opened oven door too early → Wait until at least 45 mins.
3. Can I make this gluten-free?
Use GF flour blend 1:1 and ensure all other ingredients are GF.
4. How do I store leftovers?
- Fridge: Up to 5 days (covered).
- Freeze slices: Wrap tightly for 1 month.
5. Can I use a different nut?
Pecans or almonds work well too!
🍰 Final Thoughts
This Carrot Cake Cheesecake is the ultimate dessert mashup—spiced, creamy, and topped with tropical frosting. A guaranteed crowd-pleaser!
“Two classic desserts in one unforgettable bite!” 🥕+🍰=💖
Tag your creations #CarrotCakeCheesecake
