Carrot Cake Cheesecake (with Cake Mix)

No one would ever know this moist and luxurious Carrot Cake Cheesecake starts with a doctored-up cake mix. It’s the perfect dessert for Easter or any special occasion.

In my opinion, the best carrot cake has to have fresh carrots, coconut flakes, pineapple, and nuts. When you throw cheesecake into the mix, it’s the best of both worlds!! 

The reason why box cake mix is used is to cut down time and a few steps. I’ll tell ya now: there is no sacrifice in flavor or freshness. I assure you, no one will bite into it and say it tastes like a doctored cake mix.

Having said that, making the cake is an investment in time. But most of it is inactive time for baking, cooling, and refrigeration to set up. There’s no doubt the wait is worth it!

Ingredients needed:

•  Betty Crocker Super Moist Carrot Cake Mix — if you get a different brand, make sure it is equivalent in ounces.
• Pumpkin pie spice—for added flavor.
• Butter—contributes to richness and flavor. It also gives cakes a light and tender texture.
• Oil—makes cakes moist and tender. It coats the protein in the flour and inhibits the formation of gluten to produce tender crumbs. Use oil that has a neutral taste such as canola, vegetable, or corn oil.
• Eggs—provide structure, leavening, richness, and flavor.
• Grated carrots—for flavor and texture. Use freshly grated. Avoid store-bought “shredded” as they are too thick.
• Canned crushed pineapple—for moisture and flavor.
• Sweetened coconut flakes—for flavor, texture, and sweetness.
• Chopped pecans—provide nuttiness and crunch.
• Cream cheese— imparts a slight tang and provides creaminess. Use full-fat cream cheese. Reduced fat versions produce a thinner cheesecake batter.
• Sour cream— use full fat for richness. Sour cream provides additional tang, moisture, and silky smooth texture.
• Granulated sugar— Not only is sugar the source of sweetness for the cheesecake, but it also helps to prevent cracks. According to Fine Cooking, cracks are a result of overcooked cheesecakes. Sugar slows down the cooking process by preventing protein coagulation. In doing so, it helps to minimize cracks.
• Vanilla extract—for delicious flavor.
• Heavy cream—for topping the cake. It’s a great way to hide imperfections.
• Confectioners’ sugar—to sweeten the whipped cream.

Recipe highlights:

• Make the cheesecake batter: Beat cream cheese and sugar until smooth. Add sour cream. Mix to incorporate. Add vanilla extract, then egg, one at a time. Beat until eggs are incorporated. Set aside.
• Next, beat butter until creamy. Beat eggs, one at a time, to incorporate. Add in oil.
• Now pour in half of the cake mix and half of the pumpkin pie spice. Give it a quick blend. Add the remaining cake mix and pumpkin pie spice. Mix for one minute. Mix in pineapple. Add carrots, coconut flakes, and pecans. Mix to combine.

• Spread half of the carrot cake batter on the bottom of a springform pan. Add half of the cheesecake batter. Follow it up with the remaining carrot cake batter. Finally, add the remaining cheesecake batter. Spread this layer evenly.
• Wrap the pan with 2 layers of heavy-duty aluminum foil. Place in a water bath. Bake for 65-75 minutes. Cool in the oven for 45 minutes before removing. Cool for 1 hour at room temp and refrigerate for 6 hours to overnight.
• Top with sweetened whipped cream, optional. To make: beat heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.

• Frosting the top is optional: beat heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Frost cooled cake.
• Refer to the recipe card for detailed instructions. 

Variations:

A scant 1/2 teaspoon of pumpkin pie spice is added to the cake mix to enhance flavor. If you don’t have it, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg can be used.

Add a half cup of raisins for extra sweetness and texture.

How to ensure smooth and creamy cheesecake batter:

• Make sure the cream cheese, sour cream, and eggs are at room temperature.
• To ensure the cream cheese whips up lump-free, place your beater and mixing bowl in a warm oven for a few minutes before adding the cream cheese. Be careful that the oven is not too hot if you are using a plastic bowl. To heat the oven, set it on the lowest setting. When the temp is at 100° F, shut it off. Place the bowl and beater attachment in the oven for a few minutes before use. Warm equipment keeps the cream cheese smooth.

How to prevent cracks:

First of all, cracks are not the end of the world. It doesn’t change the deliciousness of the cake. You can always cover the top with a layer of whipped cream or thinned-out cream cheese frosting. But there are things you can do to ensure crack-free cheesecakes.

• Beat cheesecake ingredients just until smooth. Overbeating incorporates excess air, which causes the cheesecake to rise during baking. However, it will also cause it to collapse as it cools.
• Do not overbake. As the overcooked cheesecake filling contracts, the outer edges stick to the pan. This push and pull causes cracks.
• Cooling too quickly also causes cracks. Partially cool the cheesecake in the oven before removing it.
• Use a water bath.

Why use a water bath:

Bake the cheesecake in a water bath (also known as a bain marie) for even baking and a smooth and creamy texture. It also prevents curdling and cracks. Additionally, it keeps the water surrounding the pan below 212° F. As a result, the cake bakes gently, preventing an overbaked outer rim and an underbaked center.

To use a water bath, simply wrap the springform pan in a couple of layers of heavy-duty aluminum foil to prevent leakage. Place in a large roasting pan. Pour in enough boiling water to go halfway up the springform pan.

Are there alternatives to a water bath?

If you don’t have a large enough pan for a water bath or just don’t want to deal with it, there are alternatives.

• A cake pan strip. You’ll need a 3-inch wide cake strip (affiliate link). It insulates the side of the springform pan so that its outer edges bake more slowly to prevent overcooking. The strip also helps to create a flat top.
• Use a steam tray. It’s not as effective as a water bath, but is helpful. What to do: position a baking pan filled with an inch or so of boiling water on the rack below the cake pan. With this method, you don’t have to worry about placing and removing the cake directly into and out of the water. It’s a good idea to use a cake pan strip in conjunction with this method to get the best results.

How to store:

This cake keeps well refrigerated in an airtight container for 5 days without the whipped cream frosting and 3 to 4 days with. It can be frozen for two months. To freeze, place the whole cake or sliced-up cake in the freezer until solid. Then, wrap it in saran wrap and a layer of foil. For extra security, place in a freezer bag or airtight container.

Sometimes, you do all you can to create a perfect cake, but it doesn’t work out. So if there are cracks and imperfections, frost the cake, and no one will be the wiser 🙂 Whipped cream saves the day!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A box grater for shredding carrots. This comes with a detachable storage container.
• A stand mixer—I love my KitchenAid. It’s sturdy and has lasted many years. Or a handheld mixer like this Cuisinart. It has 9 speeds and comes with a storage case.
• Spatula for scraping the mixing bowl. This silicone spatula is seamless and heat resistant up to 600° F.
• 10-inch springform pan for baking the cake.
• Large roasting pan for a water bath. This one is 16.5 x 13.5 inches, large enough for holding a 10-inch springform pan.
• Heavy-duty aluminum foil for wrapping around springform pan and tenting.
• A 3-inch wide baking belt can be used as an alternative to a steam bath. Use to achieve even baking and flat tops. Read instructions, as baking strips generally need to be soaked in water prior to use. Or make your own, which I have tried and liked. I found a good DIY link here.

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