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Carrot Cake Cheesecake

This classy yet easy Carrot Cake Cheesecake combines both moist carrot cake and creamy cheesecake into one irresistible Easter dessert.


Carrot Cake Cheesecake for Easter dessert

This Carrot Cake Cheesecake is the perfect example of expectation vs. reality – ever hear of the saying?

It’s where you have what you think will happen then you have what actually happens. It’s pretty popular around the internet and I think of it all the time when something unexpected happens.

Like how my Mini Layered Guinness Cake turned out to be three layers instead of two or how this Carrot Cake Cheesecake was supposed to be two layers but became one.

I guess that means layers and I don’t get along. This Carrot Cake Cheesecake is the dessert I made for Easter dessert.


Carrot Cake Cheesecake for an elegant yet easy Easter dessert

Expectation vs. reality has been the story of my life these past few years.

I thought I had it figured out. Go to college for four years, graduate, get a job, and work my way up the career ladder.

Going to college was everything I expected. I lived exactly where I wanted to live, never changed majors (I did change from web design to video production but still same degree), and graduated on time.

Then all expectations fell apart from there. I spent 13 months looking to start my career while spending 10 of those months at Target.

Then I moved to a small country town to a job I thought I wanted with a company I’ve never heard of.

If you told me on graduation day that this would be my life for the next four years, I never would have believed you for a second.

Although my expectations vs. reality were way off course, there was calm in the chaos.

I figured out who I was (and who I was not). I found both strength and weaknesses I never knew I had.

I lost best friends but gained even better ones.

And the best part of all – I found myself blogging again and finally, finally, figured out where I belonged in such a lonely, cold world.


Carrot Cake Cheesecake for an elegant yet easy Easter dessert

Now I don’t have everything figured out. Does anybody ever really?

There are days where I’m torn inside, a constant battle between my thoughts and heart, confused as to what I want to do with my life.

It’s why I turn to baking so much. It’s the one thing I know I can do well and know what the outcome will be. But even then there are some expectation vs. reality moments.

The idea behind this Carrot Cake Cheesecake was to have one layer of carrot cake topped with one layer of cheesecake, very much like my Kit Kat Cheesecake Brownies.

However, when I tried to spread the cheesecake layer on top, it all sunk to the bottom. Now I have a cheesecake with a carrot cake crust. Or a cheesecake-stuffed carrot cake.

Whatever you call it, it combines the delicious flavors of sweet and nutty carrot cake with creamy and sinful cheesecake.


Carrot Cake Cheesecake for an elegant yet easy Easter dessert

When I did some research on carrot cake recipes, I had some decisions to make.

Walnuts or pecans? Pineapples? Coconut? Because I had more walnuts in my pantry than pecans, I added in walnuts with some crushed pineapple and shredded coconut.

I was originally going to do a coconut milk frosting, but because it doesn’t refrigerate too well, I stuck with traditional cream cheese frosting.

Carrot Cake Cheesecake is the perfect dessert for Easter because Easter involves bunnies and bunnies love carrots.

And even if you don’t make it for Easter (or even celebrate it), this cheesecake is a great any day dessert to make.

It is a great reminder that even though life has expectations vs. reality, we always end up where we are meant to be.

Carrot Cake Cheesecake

Carrot Cake Cheesecake

Yield: 8-10 servings
Prep Time: 2 hours
Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 6 hours 40 minutes

This classy yet easy Carrot Cake Cheesecake combines both moist carrot cake and creamy cheesecake into one irresistible Easter dessert.

Ingredients

  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk or whole milk with 1 teaspoon lemon juice added, room temperature
  • 2/3 cup grated carrot
  • 1/3 cup shredded coconut
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 2 tablespoons crushed pineapple, drained

Cheesecake

  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 eggs, room temperature
  • 2 teaspoons pineapple juice
  • 1 teaspoon vanilla
  • 1 recipe Small Batch Cream Cheese Frosting (get recipe here)

Instructions

  1. Preheat the oven to 350F. Cover the outside of a 9 inch springform pan with foil to prevent batter from leaking then place on a baking sheet.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, clove, and salt.
  3. In a large mixing bowl by hand with a whisk, beat together the sugar, oil, egg, and vanilla until pale and creamy, about 1-2 minutes.
  4. Switch to a rubber spatula and add the flour mixture alternately with the buttermilk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
  5. Stir in the carrots, pineapple, coconut, walnuts, and raisins. Pour into the pan and set aside.
  6. For the cheesecake: In a second large mixing bowl (with paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 2-3 minutes.
  7. Add the eggs, one at a time, and beat until fluffy and smooth. Beat in the pineapple juice and vanilla.
  8. Drop spoonfuls of filling on top of the cake layer in an even circle in the middle (the filling will sink, so it will be difficult to spread around). Bake 35-40 minutes or until the middle is firm when touched (the middle may still wiggle slightly when the pan is shaken). Let cool completely.
  9. Once cooled to room temperature, slide a knife around the inside rim of the pan to loosen the edges. Remove the ring then chill in the refrigerator for at least 4 hours or overnight.
  10. While the cheesecake is chilling, make the cream cheese frosting and store in the refrigerator until ready to assemble (get the instructions here).
  11. Place the cold cake on a stand or plate with strips of parchment or wax paper underneath (you will be pulling these strips out later, so make sure you can easily remove them).
  12. With an offset spatula, frost a thin layer around the cake (you should still be able to see the cake through the frosting). Chill the cake for 30 minutes.
  13. Clean the spatula and finish frosting the rest of the cake. Carefully remove the paper strips then place walnut pieces around the bottom of the cake and a few on top for garnish.
© Carla Cardello
Source: Adapted from Southern Living

More Carrot Cake Recipes



Carrot Cake Layer Cake

Carrot Cake Baked Doughnuts


Carrot Cake Cinnamon Rolls


Carrot Cake Drop Cookies

Did you make my recipe?

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Reader Interactions

Comments

  1. Carla,
    If you had asked me even 16 yrs ago what my life would be like today, I could never have come up with my reality. Just goes to show you.
    My spouse loves cheesecake and carrot cake, so this would be right up his alley. Thanks for posting so I’ve got plenty of time to get some cream cheese!

    Reply

  2. hm… I know how you feel. Cooking is my outlet and I am good in it and if something goes wrong (and it does at times) then I start to doubt myself, but in fact I just had a bad day that’s it. Carla nobody has figured out life, it’s impossible. That is why I always tell myself to not expect anything in life and just flow along and it has worked out for me.

    Your cake looks great though and don’t worry about the layer story. I bet I would finish it off in one go and if it is still alive I would come by for a coffee and cake session. (if I may of course!) =)

    Reply

  3. Wait till you´re ten years older, the gap between the two just gets bigger. And some good surprises come along too. The flavors in this recipe are like the math saying `the orders of the factors do not alter the product´. I think it´s a fantastic recipe Carla! And I even like that no two bites are alike. Thanks for hosting today.

    Reply

  4. I had a tough time after graduation too. Working three different crappy jobs always feeling under valued, but from this and your facebook posts it sounds like you are on a good path. Finally almost where you want to be.

    I can tell you my dad would go crazy about this cheesecake. I’m responsible for about half our Easter menu and I’m really going to see if I can work this in.

    Reply

  6. Thanks for hosting us, Carla! And despite a glitch with your cheesecake, I’d still pick it over any other dessert on an Easter buffet!!!

    Reply

  7. I think it is a mighty tasty looking cake no matter if it was what you had intended. I’m sure the same will happen for your life and career. Soon you will be in a place that is the best for you.

    Reply

  8. Carla~ Thank you so much for putting together this fabulous event! You have done an amazing job…. So glad you are in a much better place…. You are wonderful and very talented!

    Reply

  10. I think that this cheesecake is PERFECT just like it is…sometimes things don’t come out like we expect, but they’re still amazing! Just remember…chocolate chip cookies started out as a “failed” experiment! Can you imagine a world without CC cookies?!?!? Me either.

    Reply

  12. I laugh out loud, true lol, whenever I look back at my 5 year plan I wrote my freshman year of college. I am so far from that. Your cheesecake looks amazing. If you had never revealed that it didn’t turn out perfect, I would never had guessed. I love the flavors of carrot cake, and I want to live inside cheesecake but that is probably not feasible. Everything seems to just work out in the end. Beautiful dessert! Thank you for hosting this week :)

    Reply

  15. P.S.: I agree with Kirsten – same here; life has a way of figuring itself out. Over twenty years ago
    I moved to different place and it was quite lonely at times. At that time I certainly would not have
    thought to end up on the west coast with a family.

    Enjoy it looks like you are doing great and know that you always have friends to call upon!

    Reply

  16. Carla this cake looks so good. Combining the cake and cheesecake together is pure genius! I bet it tastes so good – I might just have to make it for Easter next weekend :)

    Reply

  19. What a beautiful post, and thank you sharing your journey with us! And your amazing cheesecake! I’ve learned more than anything in the last 42 years, that sometimes the most beautiful things can come out of things you would have never expected or imagined, as long as you are true to yourself and your passions! ;-)

    Reply

  20. What a lovely cake. I love carrot cake and this in a cheesecake version sounds amazing! Thank you Carla for hosting this week. I understand about not knowing what to do and at times finding myself trying to reinvent or find myself again. Good luck in your search and I hope you will find something soon that fulfills all your needs.

    Reply

  21. I think we’re always figuring things out as we go along. Life is tough sometimes, but, like you said, we tend to figure out who we are as a person during those tough times. I have no doubt that you’ll find something you love to do and things will brighten up for you.

    This cheesecake looks wonderful, even if it’s only one layer. And, I love the frosting. You are so talented, Carla!

    Reply

  25. Your carrot cake cheesecake looks amazing! Wish I had a slice. Ever had a sparkling wine with cheesecake? It’s a nice pairing because the effervescence offsets the creaminess, and gets your palate ready for the next delicious bite!

    Reply

  26. Carrot cake AND cheesecake!? Say no more! I’ll be over in a few! :) Just kidding. I can”t even imagine how scrumptious this is! I guess I need to make it to find out! Thank you for sharing! Have a wonderful Easter!

    Reply

  27. Thank you for sharing your heart, Carla. I can relate in my own way =)

    I’m grateful, too, for this fabulous cheesecake on top of carrot cake recipe.
    You’ve combined 2 of America’s most popular desserts into one.

    Congratulations!

    Reply

  29. I understand expectations vs reality. So many of my expectations were what was expected of me: go to college, get a well-paying corporate job, etc. But what do you do when what everyone tells you you should expect turns out not to be what makes you happy? It’s a learning experience all the way. And I can say for sure that every step of reality and expecting has helped shape me into who I am today. And, I think that’s what matters. Not if everything turns out the way you thought it would, but if you are learning along the way and becoming the person you hoped you would become. By the way, the cheesecake looks awesome! I’m having a hard time not running to the kitchen to make this right now!

    Reply

  30. I am DEFINITELY going to need a big slice of this cheesecake: it sounds like perfection! I am such a sucker for any cake with cream cheese frosting, so a carrot cake cheesecake is a wonderful combo!

    Reply

  32. Despite not making your expectations, I’m still loving how this turned out. I always liked cream cheese frosting with my carrot cake, so now it’s just filled with yumminess on the inside and out! Thanks for hosting this week Carla!

    Reply

  34. I read this post last week when I had free wifi at the airport but wanted to be sitting down with adequate time on my hands before commenting. Life has a funny way of throwing us curveballs and we can either choose to stay somewhere where we know in our gut we don’t belong or we can take a deep breath, take a risk and make a change. It’s hard as hell but it can be so rewarding. I’m a big believer in life leading us to where we really belong. The journey may be rocky and difficult (as I know it has been for you, which breaks my heart because you’re too fabulous to be sad) but I know you’re going to find your place. Until then, keep cooking/baking/blogging because you are amazing at it. I cherish all your words and even in the face of abject misery, you always keep your wit, intelligence and humour. Ok, now I need to talk about this cake. Just two words: holy yum! See – when you experiment, even when it doesn’t turn out as you expected, you create something incredible like this. Love it!

    Reply

  36. I know this is an old post, but I thought I should comment. Baking soda isn’t kosher for passover. Just so you know for future years.

    Reply

    • The recipe is intended for Easter, not Passover. We combined the two holidays into one event because we have such a diverse group of bloggers, but not every recipe is necessarily for both holidays. I can see how you may of gotten confused (I do have it listed as Easter dessert at the bottom). I’ll go back and update the post with a little disclaimer. Thanks.

      Reply

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