Quick & Easy Carrot Cake Cheesecake with Cream Cheese Frosting
Quick & easy carrot cake cheesecake combining moist carrot cake and creamy cheesecake layers with a luscious cream cheese frosting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Springform pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Grater
- Cutting board
- Chef's knife
- Hand mixer
- Saucepan
- Cooling rack
- Plastic wrap
- Aluminum foil
- Airtight container
- Spoon
- Cake tester
- Frosting spatula
- Kitchen towel
- Plate
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- ¾ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups carrots, peeled and finely grated
- 4 oz canned crushed pineapple, well drained
- ½ cup toasted walnuts, chopped
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- 1 tbsp all-purpose flour
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 2 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 tsp reserved pineapple juice
- 1 ⅔ cups powdered sugar
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