Carrot Cake Cheesecake

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This Carrot Cake Cheesecake will make for an incredible Easter dessert. If you have ever enjoyed The Cheesecake Factory Carrot Cake Cheesecake, you will love this recipe. You will find a moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

Carrot Cake Cheesecake

Carrot cake with cream cheese frosting is one of my favorite desserts. I love it all year long but when spring and Easter arrive, I crave this deliciousness even more. Easter dessert just would not be complete without carrot cake.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

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I was surfing around the web looking at easter cheesecakes and came across this Copycat Cheesecake Factory Carrot Cake Cheesecake over on CD Kitchen. The addition of the pineapple flavor really got me itching to make this one.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

The recipe looks so intimidating. The ingredient list was definitely not short but I knew I HAD to make this one. I put on my big girl pants and grabbed my ingredients. I was amazed how easy this one really was to make. I made a few modifications that I thought would be necessary and decorated my cake up all pretty.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

Let me stress that I have absolutely no real baking or cake decorating skills and I was able to make this Carrot Cake Cheesecake look amazing. I used a standard butter knife to coat the outside and dusted the outside with walnut pieces. We added on some frosting carrots that took no real talent (just a couple of squiggles) . I used a wilton tip to add some dollops around the outside. Do not let this recipe scare you off, YOU CAN DO IT!

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

The combination of the carrot cake and the cheesecake was absolutely perfect! The hint of pineapple and coconut was brilliant. The nuts and raisins really knocked this one over the top.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

I feel so proud and accomplished when I tackle a cooking or baking project that I fear. I am totally proud of this one. Now, I am so anxious to make it again for our Easter dessert.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

I know if I would have purchased this dessert from a local bakery it would have cost me a small fortune. Plus I feel better serving up a homemade dessert on the holidays.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

My daughter and I have this cake/cheesecake half eaten already. We have decided we will not share with the rest of the family, ha ha. We have it hidden in a secret hiding spot.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

Carrot cake is so traditional for Easter dessert. I can guarantee this one will not last very long. I should probably plan to make two for the holiday.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

You will need quite a few ingredients but they all come together and flow easily. It did take a bit of time with the baking, cooling, icing but it was so worth the effort. Go ahead and make this one and refrigerate a few days before serving. Perfect dessert for the holiday.

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INGREDIENTS
Cake batter:
3/4 cup Vegetable Oil
1 cup Sugar
2 Eggs
1 1/2 tsp Vanilla
1 cup Flour
1 tsp Baking Soda
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 (20 oz)can Crushed Pineapple, packed in juice, drained well, reserve juice
1 cup grated Carrots
1/2 cup Raisins
1/2 cup Flaked Coconut
1/2 cup chopped Walnuts

Cheesecake batter:
16 oz softened Cream Cheese
3/4 cup Sugar
2 1/2 tsp Vanilla
3 Eggs

Frosting
8 oz softened Cream Cheese
1/2 cup softened Butter
4 cup Powdered Sugar
3 tbsp reserved Pineapple juice from crushed pineapples

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DIRECTIONS
Preheat oven to 350.
Grease bottom and sides of springform pn. Set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.
In large bowl, Beat together oil, sugar, eggs and vanilla until well blended.
Add dry ingredients to wet ingredients and mix well.
Stir in drained pineapple, carrots, raisins, coconut and walnuts.
Set aside cake batter.
In large bowl, beat together cream cheese, sugar and vanilla until smooth.
Beat in eggs until smooth.
Set aside cheesecake batter.
Spread 2 cups of cake batter over bottom of prepared pan.
Place spoonfuls of cheesecake batter in pan. (I used a 9-inch Springform)
Top with spoonfuls of remaining cake batter.
Top with spoonfuls of remaining cheesecake batter and gently smooth top with a knife.
Bake for 55-65 minutes or until cake is set and cooked throughout.
Allow to cool to room temperature, then refrigerate 30 minutes.
Beat butter and cream cheese in large bowl until light and fluffy.
Add in powdered sugar and pineapple juice and beat on high until smooth.
Frost top of cheesecake.
You can also decorate the top with frosting carrots if you like.
Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until color is uniform.
Reserve 1/4 cup of frosting in a separate bowl, add red and yellow food coloring and stir until color is uniform.
Transfer each color to a zippered sandwich bag and seal.
Clip off tiny corner to pipe frosting.
Make green carrot tops and orange carrot bodies around top of cake.
Refrigerate several hours before serving.
Adapted from: CD Kitchen

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Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

Do you have a favorite homemade Easter dessert you make each year? This Carrot Cake Cheesecake will be on our list for years to come.

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

 

Carrot Cake Cheesecake - moist carrot cake with a hint of pineapple, coconut, raisins, and walnuts wrapped in a delicious cheesecake and then topped off with a perfect cream cheese frosting. Perfect Easter dessert.

 

5 from 3 votes

Carrot Cake Cheesecake

By: Jen CIncyshopper

Ingredients 

  • Cake batter:
  • 3/4 cup Vegetable Oil
  • 1 cup Sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla
  • 1 cup Flour
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 20 ozcan Crushed Pineapple, packed in juice, drained well, reserve juice
  • 1 cup grated Carrots
  • 1/2 cup Raisins
  • 1/2 cup Flaked Coconut
  • 1/2 cup chopped Walnuts
  • Cheesecake batter:
  • 16 oz softened Cream Cheese
  • 3/4 cup Sugar
  • 2 1/2 tsp Vanilla
  • 3 Eggs
  • Frosting
  • 8 oz softened Cream Cheese
  • 1/2 cup softened Butter
  • 4 cup Powdered Sugar
  • 3 tbsp reserved Pineapple juice from crushed pineapples

Instructions 

  • Preheat oven to 350.
  • Grease bottom and sides of springform pan. Set aside.
  • In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.
  • In large bowl, Beat together oil, sugar, eggs and vanilla until well blended.
  • Add dry ingredients to wet ingredients and mix well.
  • Stir in drained pineapple, carrots, raisins, coconut and walnuts.
  • Set aside cake batter.
  • In large bowl, beat together cream cheese, sugar and vanilla until smooth.
  • Beat in eggs until smooth.
  • Set aside cheesecake batter.
  • Spread 2 cups of cake batter over bottom of prepared pan.
  • Place spoonfuls of cheesecake batter in pan.
  • Top with spoonfuls of remaining cake batter.
  • Top with spoonfuls of remaining cheesecake batter and gently smooth top with a knife.
  • Bake for 55-65 minutes or until cake is set and cooked throughout.
  • Allow to cool to room temperature, then refrigerate 30 minutes.
  • Beat butter and cream cheese in large bowl until light and fluffy.
  • Add in powdered sugar and pineapple juice and beat on high until smooth.
  • Frost top of cheesecake.
  • You can also decorate the top with frosting carrots if you like.
  • Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until color is uniform.
  • Reserve 1/4 cup of frosting in a separate bowl, add red and yellow food coloring and stir until color is uniform.
  • Transfer each color to a zippered sandwich bag and seal.
  • Clip off tiny corner to pipe frosting.
  • Make green carrot tops and orange carrot bodies around top of cake.
  • Refrigerate several hours before serving.

Notes

I used a 9-inch Springform - A 10 inch would work as well.
Like this recipe? Rate and comment below!

Looking for other Easter dessert ideas? Be sure to see some of these other recipes that I have shared…

Cadbury Egg Brownies 1

Coconut Cream Pie 1

Easy Banana Cream Pie 1

About Jen Cincyshopper

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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17 Comments

  1. 5 stars
    Amazing! Easy to make and it turned out delicious and beautiful! I’m not the best baker and this was so simple. I did leave out the coconut and walnuts due to my allergies. My family loved it. Thank you!

    1. I’m asking the same ? As you and others have. No answer? Not a good blogger if she doesn’t respond to questions!! I like the cake has pineapple and coconut but the size of the pan matters!!

      1. The post has been updated. I used a 9-inch Springform pan – A 10 inch would work as well.

        I am sorry that I am busy. I do answer many questions and do the best I can to keep up with questions. And, this question was asked a while back when I did not have help. I am a blogger and this blog takes quite a bit of work. I am sorry I do not have the hired help that many large blogs have.

        I hope you have a great holiday.

  2. What size springform pan do you use for recipe? Also how many does it serve? Planning to make in the morning :)