A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting.
Carrot Cake:
- 1 box Duncan Hines Classic Carrot Decadent Cake Mix
- 1 cup hot tap water (for soaking carrots and raisins)
- 2 eggs
- 1/4 cup vegetable oil
- 8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
- 1/2 cup coconut (optional)
- 1/2 cup chopped walnuts
Cheese Cake Filling:
- 2 (8oz) packages cream cheese
- 3/4 cup sugar
- 2 1/2 teaspoons of vanilla extract
- 3 eggs
Pineapple Cream Cheese Frosting:
- 2 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 T pineapple juice
Carrot Cake:
- Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
- In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
Cheesecake:
- In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
- Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
- Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
- Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
- Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.
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No Rating
KathyKO (1 discussion) on Mar 30, 2013 at 09:42 PM
I made this cake today for my Easter dessert. So excited to see and taste how this turns out tomorrow. I followed the recipe and baked the cake for approx: 60-65 minutes. That seemed ok as the cake rose in the oven. When I took it out and it rested for a while the middle sunk in. What did I do wrong? I hope it cooked completely.
Comment by: blackmomma1 (1 discussion) on Apr 5, 2013 at 10:07 PM
how many carrots,not listed in receipe
Comment by: jennidangerous (no discussions) on May 4, 2013 at 10:58 AM
The carrots and raisins come in the cake mix box.
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cookie.caporaso (1 discussion) on Mar 30, 2013 at 09:16 PM
I have been a huge baker for many years...so I made2 of these today.... I made some alterations and it came awesome... so MOIST.....the alterations I made were.. I used a 10 " springform... In the chesse cake filling I only used 2 large eggs ....I I baked for about 75-80 mins....THIS IS TRULY AN AWESOME CAKE...will make again.... also I refridge the cakes within 15 mins after taking out of oven...(5) stars for this......YOU ALSO NEED TO MAKE SURE YOUR FRUITS ARE WELL DRAINED...
No Rating
elitrump1975 (1 discussion) on Mar 29, 2013 at 01:26 PM
I made this cake last night, I used a 9" non-stick dark pan so I set the oven to 330° and baked it for 75-80 minutes, it came out beautiful and delicious!
No Rating
LITTLEGRAMMY (1 discussion) on Mar 25, 2013 at 08:29 AM
The recipe doesn't tell you how many carrots or raisins to use?
Comment by: lynn.mcgheemurphy (no discussions) on Mar 27, 2013 at 07:57 PM
The cake mix comes with the carrots and raisins in the box mix. You need to get the Decadent cake mix.
No Rating
Nickeynic (1 discussion) on Nov 5, 2012 at 02:03 PM
how would this recipe work with cupcakes?
Comment by: cheesecake diva (no discussions) on Apr 25, 2013 at 02:54 PM
I think it will work well as cupcakes, just dont bake as long.
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llle (2 discussions) on Oct 16, 2012 at 02:22 PM
great cake!! a Birthday!! suprise...a big hit...
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anno (1 discussion) on Jan 25, 2012 at 06:55 PM
wonderful cake i really liked the carrot & cheese cake together.
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the cook (2 discussions) on Nov 23, 2011 at 08:55 PM
made this to see of i wanted to make it for thanksgiving. It turned out great. I did use a 10 in. springform. If your looking more for a cheese cake this is not it, small dollops of cheese cake in a carrot cake is what you get. we did not hesitate to eat this at all. use guessed it, i'm not making this again cause i wanted to try another recipe.
Comment by: the cook (2 discussions) on Nov 23, 2011 at 08:56 PM
i did make sure that my oven maintained the correct temp.
No Rating
tristy80 (1 discussion) on Nov 18, 2011 at 09:34 PM
what other fruit beside pineapple is a good choice? my friend is allergic to pineapple and i wanna make this for her birthday.
Comment by: swallow55 (1 discussion) on Mar 9, 2012 at 11:00 AM
I think Orange would go great!
No Rating
jayannstamps (1 discussion) on Nov 18, 2011 at 04:20 PM
How much raisins and carrots are in this recipe???
Comment by: the cook (2 discussions) on Nov 18, 2011 at 07:40 PM
the fruit is in the box.
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ColoPam (4 discussions) on Sep 30, 2011 at 11:52 PM
I was very worried about this cake after reading the reviews, but it was fabulous! I am at 6500 feet, so I added 1/4 cup flour to the cake batter, but otherwise made it as directed. I used a 9" springform pan and covered the cake in fondant instead of the frosting suggestion. A couple hints. The cake batter is supposed to be very stiff. Make sure your carrot/raisin mixture and pineapple are squeezed of any excess mositure, which completely contradicts the instructions on the box for a regular cake. Also, I normally use a lot of store brand ingredients in my cooking, but I didn't want to chance runny cream cheese. I used Philadelphia Brand. I thiink what is more important is to make sure you don't use cream cheese "spread" or whipped. I would even be a little cautious of light. People LOVED this cake and I plan on making it a staple for my fondant covered cakes. It really was a nice combo.
Comment by: Nickeynic (1 discussion) on Nov 5, 2012 at 02:01 PM
how would this recipe work as cupcakes
No Rating
erincaron (1 discussion) on Sep 18, 2011 at 12:36 AM
Classic Carrot Decadent Cake by itself is fabulous- will print out the coupon and hope it works up here in Canada, than I will make this and combine 2 of my hubbies favorites ( carrot cake and cheesecake) -Thanks for the effort you have put into the web site - am truly enjoying it and was able to find a recipe I lost a couple of years ago -YaHoo
Keep up the great work!!!!!
Keep up the great work!!!!!
Rating:
Jeanuine (78 discussions) on Jun 24, 2011 at 09:40 AM
I'm printing this out and using one of my Duncan Hines coupons to purchase the Decedent Carrot Cake Mix. I've not tried it yet so I'm truly looking forward to making this recipe.
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afulltimemama (1 discussion) on Jun 4, 2011 at 07:23 PM
I made this cake and used a bundt pan and had no problem with it cooking all the way thru
Comment by: Jeanuine (78 discussions) on Jun 24, 2011 at 09:40 AM
I might try it this way. Thanks for the update on another way to make it.
No Rating
cindy1177 (1 discussion) on May 4, 2011 at 01:00 PM
those of you who have a problem with it not baking" all the way thru, what size spring pan did you use? it calls for a 9" - 9 1/2 spring pan. while reading your comments I looked at my spring pan and it's a 8" pan the cake would not completely cook in this pan.
