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Carrot Cake Cheesecake

Carrot Cake Cheesecake

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 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings 10 people
Calories 541kcal
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


  • 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).


Calories: 541kcal | Carbohydrates: 73g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 274mg | Potassium: 206mg | Fiber: 1g | Sugar: 60g | Vitamin A: 2545IU | Vitamin C: 3.8mg | Calcium: 69mg | Iron: 1.5mg