Home » Carrot cake cheese cake

Carrot cake cheese cake

I have lately had such an intense sweet tooth, I go to sleep and wake up thinking about every cake, cookie and pie you could imagine which if you follow me on instagram has been pretty clear.  So when my husband picked me up a slice of carrot cake cheese cake in an effort to satisfy my craving, it only created a monster.  The very next day I decided that one slice wasn’t enough.



2 8oz pkgs cream cheese softened
3/4 cup sifted sugar
1tbls flour
3 eggs
1 tsp vanilla

Carrot cake

1 cup flour
1 tsp baking soda
1 tsp cinnamon
1tsp nutmeg
1/2 tsp salt
1 cup freshly grated carrots
1/4 cup olive oil
1/4 cup butter
2tsp vanilla
4 1/2 oz crushed pineapple drained (save 3 tbls juice)
1/4 cup chopped walnuts
1/2 cup finely chopped walnuts
1/2 cup coconut flakes

Cream cheese frosting

3 oz cream cheese softened
1 1/2 tbls butter
1 3/4 cup powdered sifted sugar
1 tsp vanilla
3 tbls pineapple juice


Grease a 9 or 9 1/2 inch springform pan.  Set aside.
With an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.  Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth.  Set aside.
For the carrot cake:  in a large bowl, combine oil, butter,  1 cup sugar, 2 eggs and 2 teaspoon vanilla, mixing thoroughly.  Stir in 1 cup flour, baking soda, cinnamon, nutmeg and pinch of salt, mixing well.  Stir in drained pineapple, carrots, coconut and chopped walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.  Drop large spoonfuls of cream cheese batter over carrot cake batter, about 1 cup.  Drop large spoonfuls of remaining carrot cake batter over the cream cheese.  Finish with remaining cream cheese batter, spreading evenly with a rubber spatula
Bake in preheated 350˚F oven 60  minutes or until cake is set and cooked through.  Cool to room temperature and refrigerate for 4 hours.
When cake is cold, prepare the frosting.  In a bowl of an electric mixer, combine 3 ounce cream cheese, butter, powdered sugar, vanilla, 3 tablespoon reserved pineapple juice and  Beat until smooth and of spreading consistency.  Frost top of cheesecake.
Refrigerate 2 to 3 hours before serving.