Carrot Cake Cheesecake

Carrot cake and cheesecake are swirled together and baked into layers of absolute decadence creating one of my most favorite desserts of all time.

Servings: 16 • Serving Size: 1 slice • Points +: 6 pts • Smart Points: 9
Calories: 219 • Fat: 6.5 g • Protein: 4 g • Carb: 37 g • Fiber: 1.5 g • Sugar: 22 g

Carrot Cake Cheesecake
Carrot Cake Cheesecake
















3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 cup granulated sugar

1/4 cup flaked sweetened coconut

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

2 tbsp canola oil

2 large eggs

1 1/2 tsp vanilla

2 cups grated carrots, peeled

20 oz. can crushed pineapple in juice, drained

1/4 cup chopped walnuts plus 1/4 cup for topping

For the Cream Cheese Frosting:

8 oz 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract


Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8″ x 3″ cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.