Best Carrot Cake Cheesecake Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT CAKE-CHEESECAKE



Carrot Cake-Cheesecake image

Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)
Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt

Steps:

  • For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
  • Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
  • For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
  • Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
  • For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

CHEESECAKE-SWIRLED CARROT BUNDT CAKE



Cheesecake-Swirled Carrot Bundt Cake image

This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 21

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
1 1/2 cups packed light brown sugar
3/4 cup crushed pineapple, undrained
4 eggs
1 cup vegetable oil
1 teaspoon vanilla
1/2 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
3 to 4 tablespoons milk or heavy whipping cream
Additional pecans, for garnish, as desired

Steps:

  • Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
  • In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
  • In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
  • Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
  • Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
  • In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.

Nutrition Facts : Calories 590, Carbohydrate 72 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 51 g, TransFat 0 g

CARROT CAKE CHEESECAKE RECIPE BY TASTY



Carrot Cake Cheesecake Recipe by Tasty image

Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream

Provided by Merle O'Neal

Categories     Desserts

Yield 8 slices

Number Of Ingredients 15

1 ½ cups carrot, shredded, 2-3 carrots
⅓ cup light brown sugar, packed
⅔ cup powdered sugar
2 large eggs
½ cup canola oil
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
16 oz cream cheese, softened
⅔ cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
  • In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
  • Add the oil and whisk to combine.
  • Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
  • Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
  • Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
  • Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
  • Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
  • Release from the springform, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams

CARROT CAKE CHEESECAKE



Carrot Cake Cheesecake image

A great carrot cake and a traditional cheesecake all in one bite.

Provided by SAUERDOGS

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 10h40m

Yield 16

Number Of Ingredients 19

cooking spray
3 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
4 eggs
1 cup sour cream
½ teaspoon vanilla extract
3 tablespoons all-purpose flour
¾ cup packed dark brown sugar
⅔ cup canola oil
1 egg
1 cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
1 cup grated carrots
⅓ cup chopped walnuts
2 cups confectioners' sugar
4 ounces cream cheese
1 teaspoon almond extract

Steps:

  • Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
  • Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
  • Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
  • Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.
  • Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
  • Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.
  • Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 48.5 g, Cholesterol 118.4 mg, Fat 32.8 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 14 g, Sodium 270.8 mg, Sugar 38.5 g

DUNCAN HINES CARROT CAKE CHEESECAKE



Duncan Hines Carrot Cake Cheesecake image

Make and share this Duncan Hines Carrot Cake Cheesecake recipe from Food.com.

Provided by scarley

Categories     Cheesecake

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (20 ounce) box duncan hines decadent carrot cake
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
8 1/2 ounces crushed pineapple, packed in juice, drained well, reserve juice
1/2 cup coconut (optional)
1/2 cup chopped walnuts
2 (8 ounce) packages cream cheese
3/4 cup sugar
2 1/2 teaspoons vanilla extract
3 eggs
2 ounces cream cheese (softened)
1 tablespoon butter (softened)
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons pineapple juice

Steps:

  • Carrot Cake:
  • Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins.
  • In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
  • Cheesecake:
  • In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
  • Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
  • Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
  • Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
  • Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

Nutrition Facts : Calories 604.7, Fat 38.4, SaturatedFat 17.2, Cholesterol 206.2, Sodium 244.4, Carbohydrate 57.1, Fiber 0.7, Sugar 53.7, Protein 10

CHEESECAKE FACTORY CARROT CAKE CHEESECAKE



Cheesecake Factory Carrot Cake Cheesecake image

I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.

Provided by MissMeagan

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 22

16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
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 carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice

Steps:

  • To make cheesecake,
  • In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  • Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  • Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  • Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  • Stir in drained pineapple, carrots, coconut and walnuts.
  • Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  • Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  • Repeat with remaining cream cheese batter, spreading evenly with a knife.
  • Do not marble with a knife.
  • Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  • Cool to room temperature, then refrigerate.
  • When cake is cold, prepare Pineapple Cream Cheese Frosting.
  • In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
  • Beat until smooth and of spreading consistency.
  • Frost top of cheesecake.
  • Refrigerate 3 to 4 hours before serving.

Nutrition Facts : Calories 593.8, Fat 35.5, SaturatedFat 12.5, Cholesterol 126.9, Sodium 311.3, Carbohydrate 64.1, Fiber 1.6, Sugar 52.8, Protein 7.3

CARROT CAKE WITH BOURBON CHEESECAKE SWIRL



Carrot Cake with Bourbon Cheesecake Swirl image

The all-in-one carrot cake. No need to make extra cream cheese frosting, because the frosting is inside!

Provided by Stasty Cook

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 15

1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
½ teaspoon baking soda
½ cup butter, at room temperature
½ cup packed brown sugar
2 eggs, lightly beaten
¼ cup plain yogurt
1 cup packed finely grated carrots
1 (4 ounce) package cream cheese, softened
¼ cup white sugar
1 egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon bourbon whiskey
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
  • Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
  • Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
  • Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
  • Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 271 calories, Carbohydrate 30.2 g, Cholesterol 85.9 mg, Fat 14.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 232.5 mg, Sugar 15.9 g

CARROT CAKE MUFFINS WITH CHEESECAKE FILLING (LITE)



Carrot Cake Muffins With Cheesecake Filling (Lite) image

Although this yummy dessert does not meet the criteria for a 'Lite-Bleu' menu plan, it is still quite low in calories.

Provided by 2Bleu

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces fat free cream cheese
1 teaspoon Splenda sugar substitute
1 teaspoon orange extract
1 tablespoon light butter, softened
2 tablespoons Splenda brown sugar blend
1 egg, beaten
1 tablespoon unsweetened orange juice concentrate
1/4 cup fat-free half-and-half
1 carrot, finely grated
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1/4 cup pecans, chopped

Steps:

  • Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
  • In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
  • In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
  • Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.

CARROT CAKE CHEESECAKE BARS



Carrot Cake Cheesecake Bars image

You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 16 bars

Number Of Ingredients 26

Nonstick cooking spray, for the pan
2 cups all-purpose flour (see Cook's Note)
1/2 cup confectioners' sugar
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg
1 cup carrot juice
1/2 cup granulated sugar
2 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 large eggs plus 4 yolks
2 sticks (1 cup) cold unsalted butter, diced
2 tablespoons unsalted butter
3 tablespoons roughly chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/3 cup heavy cream
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
  • Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
  • For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
  • Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
  • For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
  • For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
  • Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
  • Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
  • Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

CARROT CAKE WITH CHEESECAKE FILLING



Carrot Cake with Cheesecake Filling image

Creamy carrot cake recipe! Instead of the dryness of regular carrot cake, this has a yummy ring of cheesecake filling in the middle.

Provided by Creath

Time 2h

Yield 14

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups white sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour
2 ½ teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 cups shredded carrots
1 (16 ounce) container cream cheese frosting, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
  • Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
  • Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 65.5 g, Cholesterol 70.7 mg, Fat 30.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 9.3 g, Sodium 512.9 mg, Sugar 47.7 g

CARROT CAKE CHEESECAKE



Carrot Cake Cheesecake image

Provided by Food Network

Categories     dessert

Time 50m

Yield Varies

Number Of Ingredients 12

1 box Duncan Hines® Decadent Carrot Cake
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
8 1/2 oz can crushed pineapple, packed in juice, drained well
1/2 cup coconut (optional)
1/2 cup chopped walnuts
2 (8oz) packages cream cheese
3/4 cup sugar
2 1/2 teaspoons of vanilla extract
3 eggs
1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting

Steps:

  • Cheesecake
  • 1. Beat cream cheese, sugar, vanilla, and eggs until smooth
  • Carrot Cake Batter
  • 1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
  • 2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
  • Assemble Cake
  • 1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.
  • 2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
  • 3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
  • document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js?c1=3&c2=6035648&c3=4900&c4=604&c5=700&c6=' %3E%3C/script%3E"))

EASY CARROT CAKE CHEESECAKE



Easy carrot cake cheesecake image

I love carrot cake, I love cheesecake, so I combined them both! And it's easy to make, since it starts out w/ a cake mix.

Provided by sherry monfils

Categories     Cakes

Time 1h45m

Number Of Ingredients 8

1 pkg carrot cake mix, like duncan hines
1 c water
1/2 c canola oil
6 large eggs
1/2 c golden raisins
3 8 oz pkgs, reduced-fat cream cheese, softened
1-1/2 c sugar
2 tsp vanilla

Steps:

  • 1. Heat oven to 325. Spray a 10" springform pan w/ cooking spray, lightly. In lg bowl, beat carrot cake mix, water and 3 eggs until smooth. Fold in raisins. Pour into pan.
  • 2. In another lg bowl, beat cream cheese until smooth. Beat in sugar and vanilla. Beat in remaining 3 eggs. Pour mix over cake layer. Place pan on a lg baking sheet. Bake for about 1-1/2 hrs or until center is set.

THE CHEESECAKE FACTORY CARROT CAKE CHEESECAKE RECIPE - (4/5)



The Cheesecake Factory Carrot Cake Cheesecake Recipe - (4/5) image

Provided by Texaschef11

Number Of Ingredients 25

For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Steps:

  • In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake. Carrot Cake: In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting. Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Serves 12

CARROT CAKE-SWIRL CHEESECAKE



Carrot Cake-Swirl Cheesecake image

Combine universally loved desserts with our Carrot Cake-Swirl Cheesecake. This Carrot Cake-Swirl Cheesecake is a complex and delicious pairing of tastes.

Provided by My Food and Family

Categories     Cakes

Time 6h30m

Yield 16 servings

Number Of Ingredients 10

2-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (20 oz.), softened, divided
1-1/2 cups plus 2 Tbsp. granulated sugar, divided
4 eggs, divided
1 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 cup plus 2 Tbsp. butter, divided
1 can (8-1/2 oz.) crushed pineapple in juice, undrained
1 cup shredded carrots
1-1/2 cups powdered sugar

Steps:

  • Heat oven to 325ºF.
  • Beat 2 pkg. cream cheese and 1/2 cup granulated sugar in medium bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended.
  • Combine flour, baking soda and cinnamon. Melt 3/4 cup butter. Drain pineapple, reserving 2 Tbsp. juice for later use. Beat remaining eggs in large bowl with mixer on high speed 2 min. or until thickened. Stir in melted butter, carrots, pineapple and remaining granulated sugar. Add flour mixture; mix well.
  • Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover bottom of pan.
  • Drop large spoonfuls of cream cheese batter and remaining carrot cake batter alternately over batter in pan, being careful to completely cover bottom layer of batter with remaining batters. (If necessary, shake pan gently to evenly distribute spoonfuls of batter to rim of pan.)
  • Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in medium bowl with mixer until blended; spread over top of cheesecake.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

CARROT CAKE CHEESECAKE CAKE



Carrot Cake Cheesecake Cake image

if you're looking for a carrot cake recipe to impress someone, definitely consider throwing a layer of cheesecake in the middle. It's just such a sweet surprise! Use any cream cheese frosting recipe, Found this on Pinter

Provided by Bonnie G 2

Categories     Cheesecake

Time 2h15m

Yield 1 Cake, 14 serving(s)

Number Of Ingredients 21

1 1/4 lbs bar cream cheese, room temperature (20 oz)
3/4 cup sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 eggs
1/2 cup sour cream
2 1/2 cups flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 lb medium carrot, peeled (6 to 7 carrots, yields 3 cups)
1 1/2 cups sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 eggs
1 1/2 cups vegetable oil, safflower oil or 1 1/2 cups canola oil
double batch cream cheese frosting
1 1/2 cups pecans, chopped and toasted pecan
1 1/2 cups pecans

Steps:

  • For the Cheesecake Layer.
  • Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
  • Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
  • For the Carrot Cake Layers.
  • Adjust oven rack to middle position; heat oven to 350 degrees.
  • Spray two 9" round pans with nonstick baking spray with flour.
  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
  • Shred carrots using large holes of box grater; transfer carrots to bowl and set aside.
  • In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.
  • Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl.
  • Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.
  • Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
  • Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time.
  • Cool cake to room temperature in pan on wire rack, about 2 hours.
  • To Assemble the Cake.
  • Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the carrot cake.
  • If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
  • Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Coat this sides of the cake with toasted pecan if desired.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 803.2, Fat 58, SaturatedFat 14, Cholesterol 128.6, Sodium 439.6, Carbohydrate 65.6, Fiber 3.9, Sugar 43.9, Protein 10

CARROT CAKE CHEESECAKE



Carrot Cake Cheesecake image

Make and share this Carrot Cake Cheesecake recipe from Food.com.

Provided by Food.com

Categories     Cheesecake

Time 1h15m

Yield 12

Number Of Ingredients 13

16 ounces cream cheese, room temperature
3/4 cup sugar
1 tablespoon flour
3 large eggs
2 teaspoons vanilla extract
1 (15 1/4 ounce) box store bought carrot cake mix
2/3 cup vegetable oil
3 eggs
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar
3 -4 tablespoons milk
1/2 cup walnuts, chopped
1 large carrot, peeled into ribbons

Steps:

  • Cheesecake:.
  • Preheat oven to 350 degrees. Grease a 9 inch springform pan.
  • Using a hand mixer beat cream cheese, sugar and flour until light and fluffy. Add eggs one at a time. Add vanilla and mix.
  • Pour the carrot cake batter in the bottom of the pan. Pour the cream cheese mixture in the middle of the pan Place in oven and bake for 55-60 minutes until set.
  • Cool at room temperature before placing in the fridge for at least 4 hours.
  • Pour glaze over cake.
  • Top with chopped walnuts and shaved carrots before serving.
  • Carrot Cake:.
  • Using a hand mixer beat ingredients with ½ cup of water on medium high for 2 minutes.
  • Cream Cheese Glaze:.
  • Beat ingredients in a bowl using a hand mixer. Add more milk if necessary for desired consistency.

Nutrition Facts : Calories 563.5, Fat 37.6, SaturatedFat 12.4, Cholesterol 145.6, Sodium 398.5, Carbohydrate 50.2, Fiber 0.5, Sugar 19.5, Protein 8.8

SKYSCRAPER CARROT CAKE/CHEESECAKE



Skyscraper Carrot Cake/Cheesecake image

Wow - this one is three tiers of decadence! It takes a little work and planning to get it finished but it's so worth it. Your guests will be very impressed when you serve a slice of this delicious cake.

Provided by Connie Osborn

Categories     Cakes

Time 2h30m

Number Of Ingredients 28

CARROT CAKE:
2 c all-purpose flour
2 tsp baking powder
2 tsp cinnamon
3/4 tsp salt
1 tsp baking soda
1/2 c dark raisins; boil raisins about 15 minutes in boiling water until plump and drain and place on paper towel
5 large eggs
2 c sugar
1 c vegetable oil
1/4 c heavy cream
1 Tbsp vanilla
2 c finely grated carrots
3/4 c minced apples
3/4 c chopped walnuts or pecans (we prefer pecans)
FROSTING:
3 pkg cream cheese; 8 oz. each
2 stick unsalted butter
3 c confectioners' sugar
1 Tbsp vanilla
1/4 c heavy cream, whipping
CHEESECAKE
3 pkg cream cheese; 8 oz each
1 1/3 c sugar
3 Tbsp cornstarch
1 Tbsp vanilla
3 large eggs
2/3 c heavy cream

Steps:

  • 1. FOR CHEESECAKE: Butter the bottom and sides of a 9-inch spring form pan and wrap the outside with heavy duty foil (making sure it is waterproof).
  • 2. Combine one package of cream cheese, 1/3 cup of sugar, and the cornstarch in large bowl and beat on low until creamy (about 3 minutes) scraping down the bowl a couple of times.
  • 3. Blend in the remaining cream cheese one package at a time scraping down the bowl after each addition.
  • 4. Increase mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla.
  • 5. Blend in the eggs, one at a time, beating well after adding each.
  • 6. Beat in the cream just until it's completely blended, be careful not to over mix.
  • 7. Gently spoon batter into the foil-wrapped springform pan and place it in a large shallow pan containing hot water that comes about 1" up the sides of the springform pan.
  • 8. Bake at 350 until the edges are light golden brown and the top is golden tan, about 1 1/4 hours.
  • 9. Remove the cake from the water bath. Transfer to a wire rack and cool in the pan for 2 hours.
  • 10. Then cover with plastic wrap and refrigerate while still in the pan for about 4 hours until completely cold. I put it in the freezer about one hour before I assemble with the carrot cake and slide a long frosting spatula under it. Dip it in hot water first then dry it off or hold the cake over very low heat and remove with a spatula.
  • 11. CARROT CAKE: Preheat oven to 325 degrees F.
  • 12. Generously butter the bottom and sides of three 9-inch round layer cake pans (you'll need three layers, two for the cake and one to break into crumbs for the top). Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
  • 13. Sift the flour, baking powder, cinnamon, salt, and baking soda together in a medium sized bowl 2 or 3 times. Set aside.
  • 14. Place the raisins in a small saucepan, cover them with boiling water, Cover the pan and let soak until nice and plump, about 15-20 minutes. Drain well and let stand on paper towels.
  • 15. Beat the eggs in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
  • 16. With the mixer still running, gradually add the sugar. Then slowly drizzle in the oil. Then the cream and vanilla. When the batter is light golden and airy, it's ready (this usually takes a total of 15-20 minutes of beating).
  • 17. Stir in the flour mixture. Then stir in the carrots, apples, walnuts, and raisins.
  • 18. Divide the batter evenly between the three cake pans and bake until the centers spring back when lightly touches and a toothpick inserted in the centers comes out with moist crumbs, about 45 minutes.
  • 19. Let the cakes cool in the pans on a wire rack for 15 minutes. Then turn them out onto the rack and peel off the paper liners. Let the cakes cool completely, about 2 hours. Then wrap each layer in plastic wrap and refrigerate.
  • 20. FROSTING: Beat the cream cheese and butter together on high speed.
  • 21. Add the sugar then the vanilla. With the mixer running, gradually add the cream. Beat until frosting looks whipped and creamy.
  • 22. CAKE ASSEMBLY: Place one layer of the carrot cake on a large oversized cake stand. Frost the top of the first layer then add the cheesecake and do not frost the cheesecake but add the second layer of carrot cake on top of the cheesecake.
  • 23. Then frost the two layers of carrot cake with the cheesecake in the middle.
  • 24. Frost top and sides of cake; then coarsely crumble the extra layer and use for garnish on the top and around the bottom of the cake on the cake stand. I don't use all of the 3rd layer for garnish, it is just too much. So sample it with a little of the frosting.

CARROT CAKE CHEESECAKE - BUNNY'S WARM OVEN



Carrot Cake Cheesecake - Bunny's Warm Oven image

Carrot Cake Cheesecake is a decadent treat made with both a carrot cake and cream cheese batter. The two batters combined make one delicious treat!

Provided by @MakeItYours

Number Of Ingredients 22

2 eight ounce packages cream cheese, room temperature
3/4 cup white sugar
1 Tablespoon all purpose flour
3 eggs, room temperature
1 Teaspoon vanilla
3/4 cup vegetable oil
1 cup white sugar
2 eggs, room temperature
1 Teaspoon Vanilla
1 cup all purpose flour
1 Teaspoon baking soda
1 Teaspoon cinnamon
dash of salt
one 8 1/2 ounce can crushed pineapple, drained well with juice from the pineapple reserved
1 cup grated fresh carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 ounces cream cheese
1 Tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 Teaspoon vanilla
1 Tablespoon reserved pineapple juice

Steps:

  • Make the cheesecake batter:IN a large bowl using an electric mixer beat together the 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 Tablespoon flour, 3 eggs and 1 Teaspoon vanilla until smooth, set aside.Make the Carrot Cake Batter:In a large bowl combine the 3/4 cup vegetable oil, 1 cup sugar,2 eggs, and 1 Teaspoon vanilla. Mix with an electric mixer until well combined. STIR in 1 cup flour, baking soda, cinnamon and salt. Next , STIR in the drained pineapple, carrots, coconut and walnuts.Spread 11/2 cups of carrot cake batter onto the bottom of a greased 9 inch springform pan.Drop large spoonfuls of cream cheese batter over the carrot cake batter, top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Bake in a preheated 350 degree oven for 50 - 60 minutes or until cake is set and cooked through. Cool to room temperature then refrigerate.When cake is cold, prepare the Pineapple Cream Cheese Frosting.Make the Pineapple Cream Cheese Frosting:In a large bowl combine 2 ounces cream cheese ,butter, powdered sugar, 1/2 Teaspoon vanilla, 1 Tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and the frosting has a spreading consistency. Frost the top of the cheesecake. Refrigerate the cake 3 - 4 hours before serving.

CARROT CAKE CHEESECAKE



Carrot Cake Cheesecake image

Found online

Provided by TAMMY WADE

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 1

see below

Steps:

  • 1. Carrot Cake Cheesecake Prep Time: 35 minutes Cook Time: 1 hour Total Time: 8 hours, 35 minutes Yield: About 10 servings Carrot Cake Cheesecake Ingredients Cheesecake Mixture 2 (8 oz) pkg cream cheese, softened well (but not melted) 2/3 cup granulated sugar 1 1/2 tsp all-purpose flour 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream Carrot Cake 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/2 cup canola oil 1/4 cup unsweetened applesauce 2/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 1/3 cups finely grated carrots Topping 2 oz cream cheese, softened 1 Tbsp butter, softened 1 1/4 cups powdered sugar 1/4 cup + 2 Tbsp sour cream 1/2 tsp vanilla extract 1/2 cup chopped pecans (optional) Directions Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside. For the cheesecake mixture: In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside. Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully
  • 2. against counter, about 3 times, just to release large air pockets. To assemble cheesecake: Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don't spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 - 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn't touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight. For the topping: In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 - 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.

CARROT CAKE CHEESECAKE



Carrot Cake Cheesecake image

I have had this carrot cake from a restaurant and it was so good. I also had it at an Italian import store. To get either one of these cheesecake, I had to travel, so I decided to try my knack at it and try to search a way to get it all together. In the end, I think it's as close as it gets. So very yummy and a great twist on...

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 28

CHEESECAKE MIXTURE
16 oz cream cheese softened
3/4 c sugar
2 1/2 tsp pure vanilla extract
1 Tbsp flour
3 eggs
CARROT CAKE MIXTURE
3/4 c vegetable oil
1 c sugar
2 eggs
1 1/2 tsp pure vanilla extract
1 c flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
1 c grated carrots
1/2 c sweetened coconut
1/2 c chopped walnut
PINEAPPLE FROSTING
2 oz cream cheese, softened
1 Tbsp butter, softened
1 3/4 c powdered sugar
1 tsp pure vanilla extract
1 Tbsp reserved pineapple juice
1/2 c crushed pineapple well drained of liquid and squeezed dry
GARNISH
chopped walnuts
whip cream

Steps:

  • 1. In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
  • 2. In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
  • 3. To assemble the cheesecake, pour 1 cup of the carrot cake batter over the bottom of the prepared 9 or 10 inch springform pan. Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake, using up 1/4 of the batter and reserving the rest for the top layer. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
  • 4. In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and 1/2 crushed pineapple that has been squeezed to remove excess liquid. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
  • 5. Garnish sides of cake with walnuts and pipe whip cream swirls on cake.

Related Topics