Carrot Cake Cheesecake | The Cheesecake Bible Review

Carrot Cake Cheesecake | The Cheesecake Bible Review

The best of both worlds - this Carrot Cake Cheesecake has two layers of carrot cake with a layer of cinnamon cheesecake sandwiched in-between. Perfect for any carrot cake lover or cheesecake lover!

Ingredients

  • 2 packages (8 oz each) cream cheese, softened
  • ¾ cup sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1¼ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly grated nutmeg
  • 1¼ cups sugar
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup well-drained crushed pineapple
  • ½ cup sweetened coconut
  • ½ cup pecans, toasted and chopped
  • 1 cup shredded carrots
  • 4 oz cream cheese, softened
  • 2 teaspoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2½ cups powdered sugar
  • toasted coconut
  • toasted, chopped pecans
Read the whole recipe on Taste and Tell