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. 🙂

Carrot Cake Cheesecake
Ingredients
For the Cheesecake:
- 2 pkgs, 16 oz cream cheese
- ¾ cup sugar
- 1 tbsp flour
- 3 eggs
- 1 tsp vanilla
For the Carrot Cake:
- 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
For the Pineapple Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1 tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp pineapple juice
Instructions
- Preheat oven to 350 F.
Begin by preparing cheesecake.
- 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.
For the Carrot Cake:
- 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.
- Enjoy!
Amanda | Life With Grace says
oh yum yum yum! My husband is a cheesecake freak and would love this so much! it sounds amazing!
Gennie says
Thanks so much! Oh it would be perfect for him then! Let me know what you guys think! 🙂
Jenna Brussee says
I would have never thought to combine carrot cake and cheesecake. It sounds incredible!
Jaelan @ Making Mrs. M says
That looks DELICIOUS! I’ve been out of the baking game for a while, but I’ve had an itch to get back in it. I think this might just do the trick! Thanks for the recipe, Gennie!
Gennie says
Thank you so much for checking it out! It’s so easy and would be perfect to get back in the baking game. I need to stop eating it all!! ha 🙂
Jenna Brussee says
You should so try it! I need to give it a go soon, too. It’s been far too long since I baked anything.
Susannah says
My mouth is watering so much looking at these pictures!!! <3
Jenna Brussee says
Me too! Gennie did an amazing job with this recipe. I can’t wait to try it.
Kristi says
You’re kidding! Carrot cake CHEESECAKE?! Sounds heavenly! I’m in!!!
Jenna Brussee says
I know, right?! I was so glad Gennie shared this recipe. I need to try it ASAP.