Hi everyone! I am so honored to be here guest posting at “A Savory Feast.” I fell in love with this blog and all of the delicious recipes when I first got into blogging, so I am incredibly excited to be able to share one of my own recipes with you all!
You know the Five Love Languages? Well, sometimes I feel as if I show my love language through food. Anyone else that way? If I want to do something nice for my husband, I usually cook or bake him something that I would love for him to try. The recipe I’m sharing with you today is one of those that I have been dying to make him for a long time! Carrot Cake Cheesecake! He loves carrot cake, and I love cheesecake (and he likes it, too), so it’s a perfect blending of two amazing desserts. If you like both of these things, this is the go-to dessert for you!
My favorite part about this dessert is that it’s not toooo sweet. The cake consistency blended with the cheesecake balances out some of the sweetest, and I absolutely love the texture it has from the grated carrots, walnuts, coconut, and pineapple!
I hope you love this yummy dessert as much as I do!
Thanks again to Jenna for letting me guest post today! It was a pleasure to be here. 🙂
- 2 pkgs (16 oz) cream cheese
- ¾ cup sugar
- 1 tbsp flour
- 3 eggs
- 1 tsp vanilla
- ¾ cup vegetable oil
- 1 cup sugar
- 2 eggs
- ½ tsp vanilla
- 1 cup flour
- 1 tsp cinnamon
- 1 small can (about 8 oz) drained crushed pineapple, juice reserved
- 1 cup grated carrot
- ½ cup coconut
- ½ cup chopped walnuts
- 4 oz cream cheese, softened
- 1 tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp pineapple juice
- Preheat oven to 350 F.
- Beat together 16 oz cream cheese and ¾ cup sugar until whipped consistency.
- Add in 1 tbsp flour, 3 eggs, and 1 tsp vanilla and mix until smooth. Set aside.
- Combine ¾ cup oil, 1 cup sugar, 2 eggs, and 1 tsp vanilla and blend together until thoroughly mixed.
- Stir in 1 cup flour and a tsp of cinnamon.
- Add pineapple, carrots, coconut, and walnuts.
- Grease 9” springform pan.
- Spread half of carrot cake mixture over bottom of pan.
- Add half of cream cheese batter over carrot cake batter.
- Repeat to add carrot cake mixture and cream cheese mixture, with cream cheese mixture on the top. Spread evenly with knife.
- Bake 50 to 60 minutes or until cake is set.
- Cool to room temperature and then refrigerate for 1 to 2 hours.
- Prepare cream cheese frosting for topping by adding cream cheese, butter, powdered sugar, vanilla, and pineapple juice and beating until smooth and whipped consistency.
- Frost top of cheesecake.
- Refrigerate an additional 1 to 2 hours before serving.