5 from 1 vote
Carrot Cake Cheesecake
Carrot Cake Cheesecake
Prep Time
20 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins

Moist delicious Carrot Cake topped with a layer of creamy Cheesecake and another layer of pineapple cream cheese icing!

Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 541 kcal
Author: Nicole Crocker
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
  1. Preheat oven to 350 Degrees F. Grease a 9 1/2 inch springform pan and set aside.
For the Carrot Cake:
  1. In a small bowl mix together flour, baking soda, salt and ground cinnamon. Set aside.
  2. 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.
  3. Fold in grated carrots, pineapple, coconut and walnuts if using.
  4. Set aside.
For the Cheesecake:
  1. 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.
  2. Mix in sugar, flour and pineapple juice.
  3. Mix for 2-3 minutes scraping sides of bowl.
  4. Pour carrot cake into prepared springform pan. Spread to evenly cover bottom of pan.
  5. Carefully spoon cheesecake mixture over carrot cake batter and gently smooth to cover evenly.
  6. Place on center rack of oven and bake for 30 minutes.
  7. Carefully cover with aluminum foil tent to prevent top of cake from browning too much.
  8. Return to oven and bake for another 30 minutes.
  9. Shut oven off. Leave cake in the oven to slowly cool with the oven door open for 30 minutes.
  10. Remove from oven and cool on counter until completely cooled.
  11. Chill in the fridge for 2 hours to overnight.
For the Cream cheese frosting:
  1. In a small bowl mix together butter and cream cheese until smooth. About 3 minutes.
  2. Add confectioner sugar and mix well.
  3. Add the pineapple juice and vanilla and mix for another 3 minutes.
  4. Spread over the top of your cake.
  5. Decorate with chopped nuts if desired.
  6. Keep chilled until ready to serve. (I like to remove mine from the fridge about 30 minutes before serving).
Nutrition Facts
Carrot Cake Cheesecake
Amount Per Serving
Calories 541 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Cholesterol 125mg42%
Sodium 274mg12%
Potassium 206mg6%
Carbohydrates 73g24%
Fiber 1g4%
Sugar 60g67%
Protein 7g14%
Vitamin A 2545IU51%
Vitamin C 3.8mg5%
Calcium 69mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.