Carrot Cake Cheesecake

on Mar 10, 2016, Updated Nov 25, 2020

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

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.

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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.

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.

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!

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.

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.

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.

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 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.

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.

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

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