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5 from 1 vote

Carrot Cake Cheesecake

Author Jen


  • 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


  • 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.


I used a 9-inch Springform - A 10 inch would work as well.