Carrot. Cake. Carrot cake. Those two words combined bring me to my knees. While I do not have much of a sweet tooth, anything carrot cake related has me drooling. I could eat it morning, noon, and night. Not a problem.
Then of course there is cheesecake. Luxuriousness, tangy, rich cheesecake. While it is too filling to eat all day every day, I certainly would not have a problem enjoying it a few times a month.
So what happens when you combine carrot cake and cheesecake? Oh, I don't know. Absolute perfection! And let's not forget the pineapple cream cheese frosting! Oh. My. Word. Swoon.
I made this carrot cake cheesecake for dessert last Easter and there was not a single crumb left. People were licking their plates clean. And begging for more. Yes, it is that good. Even the non-carrot cake lover will fall victim to the magical spell of this dessert.
It is the perfect mix of cheesecake and carrot cake. The pineapple cream cheese frosting adds a subtle tang without a lot of sweetness. While it looks a bit daunting to make, I promise you, it is easier than it sounds. And worth it. Oh so worth it.
Let's get to this recipe shall we? Mmmm….enjoy. And never mind me as I dive into a piece myself.
Carrot Cake Cheesecake (Gluten/Grain Free)
Yield 1 cake
A mouthing blend of carrot cake and cheesecake that is guaranteed to bring down the house!
- 16 ounces organic cream cheese (at room temperature)
- 3/4 cup granulated sugar or honey (I use this honey)
- 1 tablespoon almond flour or 2 teaspoons coconut flour, sifted (I like this coconut flour)
- 3 large eggs
- 1 tablespoon vanilla (I prefer vanilla bean paste)
Carrot Cake Ingredients
- 3/4 cup coconut oil
- 1 cup granulated sugar or honey
- 3 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups almond or cashew flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1 generous pinch of salt
- 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved (I find that this brand works better in this recipe than other brands)
- 1 cup grated carrots
- 1/2 cup flaked coconut (optional) (I cheat sometimes and use this shredded coconut)
- 1/2 cup chopped walnuts (optional)
Pineapple Cream Cheese Frosting Ingredients
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3/4 cups powdered sugar, sifted (see recipe in notes below)
- 1 teaspoon vanilla
- 1 tablespoon reserved pineapple juice
- Dash of salt
- Preheat oven to 350 degrees F.
- Grease a 9 or 9 1/2 inch springform pan. (I only use this silicone and glass version).
- Set aside.
- In the large bowl (or stand mixer bowl), beat together the cream cheese and sugar/honey until smooth.
- Beat in the flour, eggs and vanilla until smooth. Set aside.
Carrot Cake Directions
- In a large bowl, combine oil, sugar/honey, eggs and teaspoon vanilla.
- Blend thoroughly.
- Stir in flour, baking soda, cinnamon, ginger and pinch of salt, mixing well.
- Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over the bottom of the prepared springform pan.
- Drop large tablespoonfuls of cream cheese batter over carrot cake batter.
- Top with large spoonfuls of remaining carrot cake batter.
- Repeat with remaining cream cheese batter, spreading evenly with a knife.
- Bake for 60 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature and then refrigerate.
- When cake is cold, prepare the frosting.
- In the large bowl (or stand mixer bowl), combine the cream cheese, butter, powdered sugar, vanilla, reserved pineapple juice, and a dash of salt.
- Beat until smooth and spreadable.
- Gently spread on top of the carrot cake cheesecake.
Refrigerate 3 to 4 hours before serving.
Excess moisture in the cake will result in a soggy center. My advice is to use freshly grated carrots (not the prepackaged shredded kind). After grating, squeeze out the excess moisture in a towel. In addition, let the pineapple drain in the colander for a bit then press down on it gently with a spoon to release excess moisture.
How to make a healthier powdered sugar
- In a blender or food processor, add 1 cup sugar (coconut sugar, rapadura, sucanat or organic cane sugar) and 1 tablespoon arrowroot powder or corn starch (Non GMO).
- Blend together until sugar is “powdered”.
- Store in an airtight container.