feasting with friends

Carrot Cake Cheesecake ~ Two Shall Become One!

Welcome to another Shout-Out Sunday! Today I offer you a recipe I have made many, many times with continued success. It has been about two years now since I found this delectably creation from blogger Mary at Sifting Focus. It is the perfect pairing of two desserts, Carrot Cake and Cheesecake! Well, I guess the “title” kind of gave that one away. But what the title doesn’t tell you is this happens to be her creative copy-cat recipe of the popular Cheesecake Factory version. I’ve never had the restaurant one, so I can’t vouch for it’s similarities. However, I can tell you that is is fabulous! I love that in one forkful of yumminess I get the best of two worlds. And think about, aren’t most carrot cakes topped with a cream cheese type frosting?

carrot cake cheesecakeFor all the haters of cheesecake with a graham cracker crust…you’ll LOVE this one. No grahams to be found. Just a lovely carrot cake crust! It even sports a delicious sweetened cream cheese icing to top it off after baking. [Which is great for my baking skills as is covers the “slight” imperfections on the top!]

carrot cake cheesecakeI have been making this year-round at the request of Glenn…it’s one of his favorites. However, it’s a perfect Easter and springtime dessert. Even though I just made it this weekend, it will definitely be on the table again in 2 short weeks.carrot cake cheesecakeNote: This is a slightly adapted recipe from the original, as I’ve adjusted it to our tastes.

Carrot Cake Cheesecake

  • Servings: 12
  • Difficulty: intermediate
  • Print

carrot cake cheesecake

For the Cheesecake:
16 ounces cream cheese [room temperature]
¾ cup granulated sugar
1 Tablespoon flour
3 eggs
1 teaspoon vanilla

For the Carrot Cake:
¾ cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
pinch of salt
1 [8 ounce] can crushed pineapple, well drained [reserve juice for frosting]
1¼ cup grated carrots
¾ cup chopped walnuts

For the Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 Tablespoon butter, softened
1¾ cups powdered sugar, sifted
½ teaspoon vanilla
1 Tablespoon reserved pineapple juice
dash of salt


•Grease a 9-inch springform pan; set aside. Preheat oven to 350ºF.

For the cheesecake: In a large mixing bowl, beat together the 16 ounces of cream cheese and ¾ cup sugar until smooth.  Beat in 1 Tablespoon flour, 3 eggs [added one at a time, blending well after each addition] and 1 teaspoon vanilla until smooth. Set aside.

•For the carrot cake:  In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon, nutmeg, ground ginger and pinch of salt, mixing well.  Stir in drained pineapple, carrots and walnuts.

•Spread 1½ cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Finally, repeat with remaining cream cheese batter, spreading evenly with a rubber spatula. [Do not marble. Your goal is a smooth top.] Hint: See photos at bottom of recipe for “visual” instructions.

•Bake in preheated 350ºF oven 60 to 65 minutes or until cake is set and cooked through.  Cool to room temperature on wire rack and then refrigerate until cold.

For the frosting: Prepare the frosting when the cake is cold. In the bowl of an electric mixer, combine 2 ounces cream cheese, butter, powdered sugar, ½ teaspoon vanilla, 1 Tablespoon reserved pineapple juice and a dash of salt.  Beat until smooth and of spreading consistency. [If frosting is too thick, add more pineapple juice ½ teaspoon at a time.] Frost top of cheesecake. Return to refrigerator a minimum of 3 hours before serving.

Make sure you pop over to Sifting Focus to visit all of her delicious sweet offerings. It is a drool worthy site to say the least!

carrot cake cheesecakeRecipe is adapted from Carrot Cake Cheese Cake at Sifting Focus.


    • Thank you! It’s essentially 2 cakes in 1… with something to please everyone. I hope you get the opportunity to make it and enjoy it as much as we do!

  1. Barb

    I can give a huge recommendation for your carrot cake cheesecake, Nancy! The photos are perfect and it definitely tastes as good as it looks. Great big thank you for sharing both this special cheesecake and your strata with us… so delicious! We were treated royally and loved every minute 😄 Mom thanks you too!

    • Thank you so much Barb! It was our absolute pleasure to share a meal, conversation and laughs! I’m so glad the meal, as well as the grand finale was enjoyed by all. Nothing gives me more pleasure than to share special food with such special people 🙂 Hope we get the opportunity for a “repeat” soon!

  2. This is absolute genius, Nancy. I use crushed pineapple in my carrot cake recipe, too! I love the moisture it adds to the cake. Oh yum, how I wish I could reach in and snag a few slices of your carrot cake cheesecake right about now!

    • Hah, you better snag one fast, it’s almost gone! I too use pineapple in my regular carrot cake recipe – but I never thought to put pineapple juice in the frosting until this recipe. This cake just works for me on so many levels…yum! Thanks Patty, hope you enjoy your Sunday!

  3. Liz

    You are making our mouths water with that lovely combination. How can i resist. I want the slice in the second last photo, it looks bigger than them all. Thanks for sharing. The photos are lovely!

  4. Oh my …Cheesecake is my favorite and I also love Carrot Cake. This recipe surely will be heaven to taste! Although, I have never attempted to make Cheesecake. This looks so delicious and so pretty! I may have to try this one …maybe for Easter. 🙂

    • If cheesecake is a favorite of yours you must try this. And never made a cheesecake? I think they are so much easier to make than cakes and pies. All you need is a spring-form pan, an hour or so to bake, refrigeration time and voila…homemade goodness!

  5. Oh my Nancy you come up with the most spectacular recipes – I am still drooling over your lobster corn dogs and now this dessert. I just might have to go off my diet and make this for Easter – it’s okay to be bad on holidays, right? 🙂

  6. This is really interesting, Nancy! I love it when people show how two “traditional” foods can become one. I happen to like carrot cake a lot so this is a must try for me–and you are right, it will be perfect for an Easter brunch!

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