• Cooking Time: 65 minutes
  • Servings: 8-16
  • Preparation Time: 20


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 flip over this and wonder where has it been all your life?


  • •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 carrots
  • •1/2 cup flaked coconut
  • •1/2 cup chopped walnuts
  • •8 ounces cream cheese, softened
  • •1 tablespoon butter,sweet, softened
  • •1 cups powdered sugar
  • •1/2 teaspoon vanilla
  • •1 tablespoon reserved pineapple juice


  • 1.1. To make cheesecake,
  • 2.2. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  • 3.3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  • 4.4. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  • 5.5. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  • 6.6. Stir in drained pineapple, carrots, coconut and walnuts.
  • 7.7. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  • 8.8. ***Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  • 9.9. Repeat with remaining cream cheese batter, spreading evenly with a knife.
  • 10.10. Do not marble with a knife.
  • 11.11. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  • 12.12. Cool to room temperature, then refrigerate.
  • 13.13. When cake is cold, prepare Pineapple Cream Cheese Frosting.
  • 14.14. 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.
  • 15.15. Beat until smooth and of spreading consistency.
  • 16.16. Frost top of cheesecake.
  • 17.17. Refrigerate 3 to 4 hours before serving.
  • 18.***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!
  • 19.**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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