Naked Carrot Cake Cheesecake With Homemade Cream Cheese Frosting

Carrot cake is my all time favorite dessert. This past year I have perfected my cheesecakes and have loved making them. On my birthday, I always make my favorite carrot cake, and this year I decided to try out my own version of carrot cake cheesecake.

These two amazing desserts found each other and made a perfect combination of flavors and deliciousness! The white chocolate cheesecake is rich and creamy and the carrot cake is fluffy and moist. These two made a perfect marriage in this dessert and you will want to make it again and again.

When researching at all time favorite desserts, Carrot Cake and Cheesecake are at the top of the list. You will not be disappointed by this combination. The time is worth every bite!

This recipe makes a large five layer cake. If you want a smaller version you can half the recipe for a three layer cake! Make sure you plan ahead because this cake takes a few more steps than usual.

Cheesecake Layer Ingredients

• 1 Package (12 oz) White Chocolate Morsels
• 5 Packages (8 oz / ea) Softened Cream Cheese
• 1 Cup Granulated Sugar
• 2 Large Eggs
• 1 Tbs Vanilla Extract

Carrott Cake Layer Ingredients

• 2 1/2 Cup Granulated Sugar
• 6 Large Eggs
• 1 1/2 Cup Buttermilk
• 1 1/2 Cup Vegetable Oil
• 2 tsp Vanilla
• 4 Cups Flour
• 2 tsp Baking Soda
• 4 tsp Ground Cinnamon
• 1 tsp Salt
• 4 Cups Peeled and Grated Carrots
• 3 Cups Flaked Coconut
• 16 oz Crushed Pineapple in Juice

Glaze Ingredients

• 1 Cup Granulated Sugar
• 1/2 Cup Buttermilk
• 1/2 Cup Butter
• 1 Tbs Light Corn Syrup
• 1 1/2 tsp Baking Soda
• 1 tsp Vanilla

Frosting Ingredients

• 2 Tbs Softened Butter
• 3 Tbs Milk
• 2 Tbs Softened Cream Cheese
• 3 Cups Powdered Sugar
• 1/2 tsp Vanilla

Other Kitchen Supplies

• Large, Medium, and Small mixing bowls
• Hand Mixer
• Sauce pan
• Two 9-inch Springform pans
• Tinfoil
• Parchment paper
• Non-stick spray
• Measuring cups and spoons
• Spatula for Frosting

1) Preheat oven to 300° F

2) Using tinfoil, wrap inside of springform pans with tinfoil and spray with non-stick spray for easy release

3) Melt white chocolate in microwave according to package directions until smooth and creamy

4) Add softened cream cheese and mix until smooth

5) Add 1 Cup granulated sugar and mix well

6) Add eggs one at a time, beating after each addition until just blended

***Do NOT over mix the filling after you have added the eggs***

7) Pour cheesecake batter evenly into the two 9-inch springform pans

8) Bake at 300° F for 35-40 minutes or until almost set

***cooling***

• Turn off oven, let cheesecake stand in oven with door closed for 30 minutes more.
• Remove from oven and release springform pan and place cheesecakes in tinfoil on wire cooling racks to cool completely (about 1 1/2 hours)
• Cover and chill in fridge for at least 8 hours

1) Preheat oven to 350° F

2a) Reuse the same springform pans for carrot cake

2b) Cut out three 9-inch circles of parchment paper, place in bottom of pans and spray with non-stick spray

***You will need to do this step in multiple parts to make the 3 cakes***

3) Beat sugar, eggs, buttermilk, oil and vanilla in large bowl until smooth

4) In a separate bowl mix flour, baking soda, ground cinnamon, and salt

5) Slowly beat dry ingredients into wet ingredient mixture until blended

6) Fold in shredded carrots, coconut, and pineapple with juice

7) Divide batter into three equal portions and pour into springform pans

8) Bake at 350° F for 35 minutes or until inserted toothpick comes out clean

1) While cake is baking, use a large saucepan to bring sugar, buttermilk, light corn syrup, and baking soda to a boil

***Stir constantly to prevent mixture from boiling over***

2) Boil until glaze is a light amber color

3) Remove from heat and mix in vanilla

1) When cakes are done, remove from oven. Using a bamboo skewer, poke deep holes all over cakes.

2) Spoon hot glaze evenly over warm cakes

3) When cakes are mostly cooled remove and carefully place on a cooling rack

4) Cover with a clean dish towel and let rest for several hours or overnight

1) Beat together softened butter and cream cheese until smooth

2) Add vanilla, powdered sugar, and milk

3) Beat until smooth and frosting consistency

1) Alternate layers beginning with carrot cake

2) After stacking layers, lightly frost cake

***Cake and cheesecake are very rich so not much frosting is needed***

ENJOY THE BEST DESSERT YOU'LL EVER EAT!!

*Carrot cake is always better the next day*