Moist delicious Carrot Cake topped with a layer of creamy Cheesecake and another layer of pineapple cream cheese icing!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 3 hourshours30 minutesminutes
Servings 10people
Calories 541kcal
Author Nicole Crocker
Ingredients
For the Carrot Cake
1CupAll-purpose flour
1teaspoonBaking soda
1/4teaspoonSalt
1teaspoonGround cinnamon
2LargeEggs
1CupSugar
1/2CupCanola oil
1/2CupButtermilk
1teaspoonVanilla extract
1CupGrated carrot
1/2CupCrushed pineapple,drained (reserve juice for cheesecake and frosting)
1/4CupShredded coconut
1/2CupChopped walnuts,optional
For the Cheesecake
2,8 ounce packagesCream cheese, softened
1/2CupSour cream
3LargeEggs
3/4CupSugar
2TablespoonsAll-purpose flour
1TablespoonPineapple juice
For the Cream cheese frosting:
1TablespoonUnsalted butter,softened
3OuncesCream cheese,softened
1teaspoonVanilla extract
1TablespoonPineapple juice
1 1/2CupsConfectioner 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).