Moist delicious Carrot Cake topped with a layer of creamy Cheesecake and another layer of pineapple cream cheese icing! This Carrot Cake Cheesecake will have you in total Easter bliss!
One of my favorite things about Easter dinner is dessert. I always look forward to digging into a big slice of my Best Carrot Cake!
Paul’s favorite dessert is Cheesecake so I decided to meld the two together this year. It was pure heaven in every bite!
I wasn’t sure how my Best Carrot Cake recipe could be topped. It’s one of my favorites. However, this Carrot Cake Cheesecake is definitely another winner! This is one delicious combination!
If you’re a regular reader of my blog you are aware of the recent discovery of my daughter’s lactose intolerance. She tries to completely stay away from dairy but we do keep some Lactaid pills around for desserts like this that are simply irresistible!
The Carrot cake is super moist and tender. The Cheesecake is velvety and creamy. The two together are completely sublime! A must make recipe for your Easter dessert this year! I’m definitely making it again this weekend for our Easter celebration!
Carrot Cake Cheesecake
Ingredients
For the Carrot Cake
- 1 Cup All-purpose flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 Large Eggs
- 1 Cup Sugar
- 1/2 Cup Canola oil
- 1/2 Cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 Cup Grated carrot
- 1/2 Cup Crushed pineapple ,drained (reserve juice for cheesecake and frosting)
- 1/4 Cup Shredded coconut
- 1/2 Cup Chopped walnuts ,optional
For the Cheesecake
- 2 ,8 ounce packages Cream cheese, softened
- 1/2 Cup Sour cream
- 3 Large Eggs
- 3/4 Cup Sugar
- 2 Tablespoons All-purpose flour
- 1 Tablespoon Pineapple juice
For the Cream cheese frosting:
- 1 Tablespoon Unsalted butter ,softened
- 3 Ounces Cream cheese ,softened
- 1 teaspoon Vanilla extract
- 1 Tablespoon Pineapple juice
- 1 1/2 Cups Confectioner sugar
Instructions
- Preheat oven to 350 Degrees F. Grease a 9 1/2 inch springform pan and set aside.
For the Carrot Cake:
- In a small bowl mix together flour, baking soda, salt and ground cinnamon. Set aside.
- In a medium bowl mix sugar, eggs, oil, buttermilk and vanilla for 2-3 minutes scraping sides of bowl with a spatula. Gradually add dry ingredients to wet and incorporate well.
- Fold in grated carrots, pineapple, coconut and walnuts if using.
- Set aside.
For the Cheesecake:
- In a large bowl mix softened cream cheese and sour cream together until smooth and creamy. Add eggs in one at a time mixing well between each addition.
- Mix in sugar, flour and pineapple juice.
- Mix for 2-3 minutes scraping sides of bowl.
- Pour carrot cake into prepared springform pan. Spread to evenly cover bottom of pan.
- Carefully spoon cheesecake mixture over carrot cake batter and gently smooth to cover evenly.
- Place on center rack of oven and bake for 30 minutes.
- Carefully cover with aluminum foil tent to prevent top of cake from browning too much.
- Return to oven and bake for another 30 minutes.
- Shut oven off. Leave cake in the oven to slowly cool with the oven door open for 30 minutes.
- Remove from oven and cool on counter until completely cooled.
- Chill in the fridge for 2 hours to overnight.
For the Cream cheese frosting:
- In a small bowl mix together butter and cream cheese until smooth. About 3 minutes.
- Add confectioner sugar and mix well.
- Add the pineapple juice and vanilla and mix for another 3 minutes.
- Spread over the top of your cake.
- Decorate with chopped nuts if desired.
- Keep chilled until ready to serve. (I like to remove mine from the fridge about 30 minutes before serving).
Nutrition
Carrot Cake Cheesecake is a new family favorite!
If you love this Carrot Cake Cheesecake and are looking for more delicious Cheesecake creamy goodness try some of these! Just click on the picture for the recipe.
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I am going to make your carrot cheesecake this Easter, it looks very easy. Can you make this the day before ?
Absolutely Hilda. I always make this a day or two ahead. Store it covered in your refrigerator so that the cheesecake portion can chill and remain fresh. Hope everyone loves it! Happy Easter!
This looks delicious for Easter.
Very new to baking, so don’t mind the amateur question….when do you remove the cheese cake from the pan?
Hi Danielle. That’s a great question! Once the cake is cooled to room temperature you can remove the springform side. Slide a butter knife around the edge to make sure there isn’t any cake sticking to the sides then release the spring clip. I would chill the cake overnight before you attempt to remove it from the bottom though. Carefully loosen the cake from the bottom using a spatula or butter knife. You can also just keep it on the base and just place the whole thing on a serving dish. Just keep in mind it will probably slide around on your serving dish so if you’re traveling with it it could be a problem.
Followed the directions and removed from the over after the 30 minutes with the door open and oven off……..very soupy in the middle 🙁
I will attempt to cook at 350 for another 15 minutes and cool in the oven again. Hope this works……otherwise I’m afraid I’ve wasted much money and time
How long did you bake the cake for in all? It should be baked for 1 hour total (30 minutes then another 30 with the foil). Then cooled for additional 30 in the oven with the door open. So it’s in the oven for a total of 1 hour and 30 minutes. I’m thinking you may have missed the 30 minutes with the foil? It definitely wouldn’t be soupy. Sorry if that wasn’t clear for you in the directions. I know how disappointing it is when a recipe doesn’t work out.
Delicious! But, mine was soupy in the middle also, and I followed the directions exactly. I either need to bake longer, or use my convection oven at 350* for the listed time (instead of conventional oven).
If you have an oven where the fan kicks on to cool down the oven as soon as you turn it off, like mine does, the oven won’t stay warm enough to finish cooking. Wish I had a solution but haven’t figured out how to get around this.
I’m definitely going to attempt to make this. It looks amazing!
Thanks Alison! Let me know how it turns out! Everyone always looks forward to this one every year and it takes care of the carrot cake lovers and cheesecake lovers in one fell swoop!
It was a hit! My husband said this is what he will be requesting for future birthday cakes. Thanks so much for posting this recipe, I may try swapping the carrot cake for tomato soup cake for my father in law as he loves both cheesecake and tomato soup cake.
That’s awesome Alison! I’m so glad it was such a big hit! Really…how can you go wrong with carrot cake and cheesecake married together right! I’m not so sure about tomato soup cheesecake though! Lol! Let me know how that one turns out. 😉
I’m trying this recipe for Easter dessert. Can you tell us how the consistencies of each part are supposed to be. My cheesecake part was very liquidy. It’s in the oven now so I don’t know if it going to thicken at all. Thanks!
Hi Marisa, Yes the cheesecake portion is much more liquidy. It will set as it cooks. It may be a little jiggly when its done but not soupy at all. 1 hour total baking and 30 minutes resting in the oven once it’s turned off. Thanks. Enjoy and Happy Easter!
How sweet is the icing? I was considering making this without the icing…just curious.
It’s just as good without the icing. The icing isn’t overly sweet as far as icings go but it is “icing” so it will add sweetness.
Oh…My…Gosh! This our new family fav. Melts in your mouth and sweetens the day. It’s creamy and delicious. I’ll be making this for every opportunity I find. It’s pretty easy and I can make it a day ahead.
So glad you found a new family favorite!
I don’t have 9 1/2 in pan, I have 11in. Would you recommend to double the recipe?
Hi Luda, I don’t think you’ll need to double the recipe. You may need to slightly lower the bake time though so check for doneness about 5 minutes sooner to be safe. The cake may not be quite as tall but not much thinner.
I make this every Easter now, and sometimes twice during the springtime… my family loves it so much!
I made this for Easter 2021 and it was a big hit. Two family favorites in one cake – genius. This will be one of our new Easter traditions.