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.