Cheesecake-Marbled Carrot Cake Recipe

This Cheesecake-Marbled Carrot Cake is a moist and creamy recipe, which is made with cream cheese and crushed pineapple. It’s the ultimate comfort food recipe, ready in about 2 hours (plus cooling time).

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Cheesecake-Marbled Carrot Cake Ingredients

For the Cake:

• 1/2 cup vegetable oil, plus more for the pan
• 3/4 cup pecans
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups finely grated peeled carrots
• 1 (8-ounce) can crushed pineapple, drained

For the Cheesecake Filling:

• 1 (8-ounce) package cream cheese, at room temperature
• 1/3 cup confectioners’ sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Pinch of salt

For the Icing:

• 2 ounces cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

How To Make Cheesecake-Marbled Carrot Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with oil.
2. Toast Pecans: Spread the pecans on a small baking sheet and toast in the oven for 5-7 minutes, until fragrant. Let them cool, then chop them coarsely.
3. Make Cheesecake Filling: In a medium bowl, beat the 8 oz. room-temperature cream cheese with an electric mixer until smooth. Beat in the confectioners’ sugar, 1 egg, vanilla, and a pinch of salt. Set aside.
4. Mix Cake Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, and 1/2 teaspoon salt.
5. Mix Cake Wet Ingredients: In a separate bowl, whisk the vegetable oil, dark brown sugar, granulated sugar, 2 eggs, and vanilla until well combined.
6. Combine Cake Batter: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Gently fold in the grated carrots, drained pineapple, and toasted pecans. Do not overmix.
7. Marble the Cake: Spoon the carrot cake batter and the cheesecake filling in alternating dollops into the prepared 9×13 pan.
8. Swirl and Bake: Once all the batter is in the pan, run a butter knife through the batters (in one direction, then the other) to create a marbled effect. Do this only 2-3 times—do not overmix. Bake for 40-50 minutes.
9. Check for Doneness: The cake is done when the cake portion springs back to the touch and a toothpick inserted into the cake (not the cheesecake) comes out with moist crumbs.
10. Cool Completely: Let the cake cool completely in the pan on a wire rack. This is crucial for the cheesecake swirl to set.
11. Make the Icing: In a small bowl, beat the 2 oz. cream cheese and 2 tbsp butter until smooth. Beat in the 1/4 cup confectioners’ sugar, 1/2 tsp vanilla, and a pinch of salt until creamy.
12. Serve: Drizzle or spread the light icing over the top of the cooled cake.

Recipe Tips

• How do I get a perfect marble swirl? The secret is to not over-swirl! Alternate large spoonfuls of the carrot cake batter and the cheesecake filling into the pan. Then, run a knife through the pan in an “S” pattern, first top-to-bottom, then side-to-side. Stop there. Overmixing will just blend the two.
• How do I drain the pineapple? You must drain it very well. Press the crushed pineapple firmly against a fine-mesh sieve with the back of a spoon to squeeze out as much juice as possible. If the pineapple is too wet, the cake will be soggy.
• How do I know when the cake is done? It can be tricky. The cheesecake portions will still be moist and jiggly (like a set cheesecake), so you must test the cake portions. A toothpick inserted into a cake-only section should come out with moist crumbs, not wet batter.
• Why did my cheesecake swirl sink? This is perfectly normal! The cheesecake batter is much denser than the light, oil-based cake batter. It will sink slightly as it bakes, creating a wonderful, moist layer at the bottom and beautiful swirls on top.
• Can I toast the pecans? Yes, toasting the pecans (Step 2) is highly recommended. It takes 5-7 minutes but adds a huge amount of nutty flavor and keeps them crunchy, even after baking.

What To Serve With Cheesecake-Marbled Carrot Cake

This is a very rich, moist cake that is a complete dessert on its own. It’s best served with a simple, hot beverage.

• A hot cup of black coffee
• A cup of chai or other spiced tea
• A cold glass of milk

How To Store Cheesecake-Marbled Carrot Cake

• Refrigerate: Because this cake contains both cheesecake and a cream cheese icing, it must be stored in the refrigerator. Cover the pan tightly with plastic wrap or store slices in an airtight container for up to 5 days.
• Serve: This cake tastes fantastic straight from the fridge, or you can let it sit at room temperature for 20 minutes to take the chill off.

Cheesecake-Marbled Carrot Cake Nutrition Facts

(Per serving, assuming 16 slices)

• Calories: ~380 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 290mg
• Total Carbohydrate: 41g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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