Carrot Cake Cheesecake

Welcome to the 1ooth post!! I can’t believe it passed that fast. I really wish this could be my full time job! but I can’t think of a better way to celebrate, if you like carrot cake and cheesecake this is perfect for you, its not too sweet but the caramel sauce just takes it to the next level, get the recipe for caramel sauce here.

Carrot Cake Cheesecake Recipe

By May 11, 2015

If you want to make this with regular flour use 1 3/4 cup of regular flour instead of coconut flour.

  • Prep Time :15 minutes
  • Cook Time :60 minutes
  • Yield : 8-10

Ingredients

Instructions

Preheat the oven to 350 degrees F.

Start with the carrot cake, mix all of the dry ingredients and the add the wet ingredients including the grated carrots and mix well.

For the cheesecake in another medium bowl cream the cream cheese with the sugar, add the flour and the eggs one at a time until well incorporated.

Lightly grease a pan with removable bottom, starting with the carrot cake put spoonfuls of batter in the pan, then alternate with the cheesecake batter until you've used up all the batter.

Bake in the oven for 55-1 hour until an insert of a toothpick comes out clean.

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4 Responses to Carrot Cake Cheesecake

  1. shernell

    I clicked on your post from food gawker,your cake recipe looks amazing. When I have time I might have to give this one a try.

  2. Elke

    Seems to me that the amount of flour is low… Is that correct 1/4 cup coconut flour??

    • Chichi

      Yes it is correct because coconut flour will absorb all the liquid.

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