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This is really odd, but I am SO excited about this pretty little cake.

Coconut Carrot Cake Cheesecake | @hbharvest

Let me explain, I was brought up to dislike things like carrot cake, cheesecake, strawberry shortcake, angel food cake, pineapple upside down cake… heck we never even had vanilla cake. Yes, basically any dessert that didn’t consist of chocolate wasn’t cooked in our kitchen. For the most part, I was actually OK with this. I mean, when it comes to desserts I will 99.5% of the time choose chocolate over anything fruity, cheesy, sugary, etc. But I think you guys already know all of this.

But guys, there is this thing called BRUNCH and um, mid afternoon snacks, and well, Easter. These are the times where fruity, cheesy things like carrot cakes and cheesecake come in for me. I know, technically they are dessert…shhh, I try to pretend that’s not the case, but cake for brunch… all the way!

So today we are talking about this glorious, delicious Coconut Carrot Cake Cheesecake.

Make it for dessert, have leftovers and then probably make it again in a couple of weeks for Easter. Whatever you want to do, just make it, mm, k?!?

Cool, now that we have got that out-of-the-way I feel I need to explain why I love this cake SO much.

Coconut Carrot Cake Cheesecake

Coconut Carrot Cake Cheesecake

When I set out to make this cake, I will be honest, I was not sure if it would make the cut, I was nervous. Not only was there zero chocolate, but I was about to put carrots in my cake, kind of weird. Surprisingly though, not even an hour into it, I knew this cake was going to be good. As I smelled it baking in the oven, I just knew.

It was all good things, and the thought of cheesecake on top of a coconutty carrot cake really started to excite me. I know, I know, I am totally weird, but hey, food excites me!

Anyway, the cake came out of the oven and yes, it totally had cracks on it, but guys it’s cool!! We are covering up those cracks with coconut whipped cream, and yes, that is PERFECTION.

So the carrot cake itself is pretty much your typical carrot cake, except that I bumped up the moist factor with greek yogurt and I also went heavy on the vanilla. Never enough vanilla in my opinion. I also added coconut, which if you do not like you can omit, but in my personal opinion it really adds something super special and very spring/Easter like to the cake… which I of course love! The carrot cake then gets topped off with a layer of cheesecake. Then just bake for an hour and DONE! Pretty super simple, and it’s awesome because like I said, if the top of your cake cracks a little, you get to cover it up with mass amounts of coconut cream.


Oh, and make sure you add some toasted coconut… and flowers, if you’re into that…clearly my flower power is in full force these days!!

Coconut Carrot Cake CheesecakeCoconut Carrot Cake Cheesecake

And that’s your cake. Perfect for ringing in the quickly approaching spring and upcoming Easter.

Also, do you see the pretty swirls and layers of cake to cheesecake?? I can’t believe that happened!! I was so pumped! Oh and yes, it is delish!! I think if you were to give me a slice of carrot cake or cheesecake alone I might not be all that excited, but I am being completely honest when I say, I am SO excited about this cake. It’s sweet, coconutty, light and full of great flavors!!

Bottom line here: if you’re looking for a simple, fun, yummy and impressive dessert for Easter, or really anytime, this is SO your cake. No for real. This is your cake.

SIDE NOTE: Asher came over the other night and asked if I would buy the two of us tickets to go to The Wizarding World of Harry Potter in Florida over Easter. I mean, of course I am dying to go (fist pump for all the Harry Potter freaks out there), but seriously, why does that cute little girl beg for such expensive things?? She should really be talking to mom and dad about this, and then when she’s got them onboard she needs to continue on and convince them to buy me a ticket too! 🙂

Coconut Carrot Cake Cheesecake

Coconut Carrot Cake CheesecakeCoconut Carrot Cake CheesecakeCoconut Carrot Cake Cheesecake

Coconut Carrot Cake Cheesecake.

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 Servings
Calories Per Serving: 524 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cheesecake Layer

Carrot Cake Layer

Coconut Cream Topping


  • Preheat the oven to 350 degrees F. and position a rack in the middle of the oven. Grease a 9 inch springform pan.
  • In a mixing bowl, beat together the cream and sugar until whipped. Add in one egg at time until the eggs are fully incorporated. Add the vanilla and beat once more until the mixture is smooth. Set the batter aside while you make the carrot cake batter.
  • In a mixing bowl, beat together the canola oil, greek yogurt, granulated sugar and brown sugar until combined. Add the eggs and vanilla and again, beat until well combined. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, beating until fully incorporated. Stir in the grated carrots + coconut.
  • Working with the carrot cake batter, spread about 3/4 of the the batter into the prepared springform pan, spreading into one even layer. Now add half the the cheesecake batter by dolloping it over the carrot cake. Next add the remaining carrot cake batter, doing your best to carefully spread it over the cheesecake. Lastly, layer with the remaining half of the cheesecake batter. OK, now take the spring form pan and drop against the counter 3-4 times to help pop any air pockets in the cheesecake.
  • Place the cake in the oven and bake for 50-60 minutes, tenting the cake with foil about halfway through cooking to prevent the top from browning. Allow the cake to chill in the pan for about an hour, then transfer to the fridge to chill completely for at least a couple of hours.
  • To make the whipped coconut topping, tip the can of cold coconut milk upside down and pour out the coconut water (reserve for drinking!!). Scoop out the coconut cream and add it to a mixing bowl with the heavy cream. Using an electric mixer, whip the cream until stiff peaks form. Add the powdered sugar and vanilla and whip until combined. Spread the whipped coconut cream over the cake. Return the cake to the fridge until ready to serve. Just before serving, top the cake with toasted coconut. Slice into wedges and SERVE!!
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Coconut Carrot Cake Cheesecake | @hbharvest

And now we eat cake…for breakfast, brunch, snack…maybe dessert? Whateves, lets just eat cake!

Coconut Carrot Cake Cheesecake | @hbharvest

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  1. How many days ahead of serving can you make the cake and keep in the fridge? Do you recommend making the cake but not topping it until serving?

    1. Hey Trina,
      You could make this up to 3 days before serving and then I would add the topping when you are ready to serve. I hope you love this recipe! xT

  2. I made this for Easter dinner and it was amazing!! Everyone loved it, from my carb hating father in law to my very picky 3 year old. Thank you for such an awesome, everything I love cake!

    1. Hey Kaylen,
      Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx

  3. What can I sub for the greek yogurt in the cake? I just don’t have any! 😊 super excited for this recipe.

    1. Hi Sierra,
      You could do sour cream! Let me know if you have any other questions, I hope this recipe turns out well for you! xx

  4. I don’t quite have enough cream cheese. Would substituting mascarpone for some the cream cheese work?

    1. Hi Brianna,
      Sure, that should work well for you! Let me know how this recipe turns out, I hope it’s delish! xx

  5. Looks delicious and Im seriously thinking about giving this a go. One question tho, theres an * after the ingredient “can of full fat coconut milk” which usually denotes a note or suggestion later on in the recipe. I can find nothing. Why is it there please lol?

    1. Hey Mike,
      You want to make sure the coconut milk is cold, typically it’s in a can at room temp, so just pop it in the fridge before using. Let me know if you give the recipe a try, I hope you love it! xxTieghan

      1. 5 stars
        Miss Tieghan,

        It’s been a few months, but I finally made this wonderful dessert. A young lady who bartends at my neighborhood bar had a birthday yesterday (Sat), so I made for her and her friends/co-workers. I am now a much beloved patron lol. Everyone who tried it, raved about it. I even got to have a small slice myself. Many thanks and if you’re ever in St. Louis MO, I owe you a drink or twelve lol.

        1. Hey Mike,
          Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

    1. Hi Mia,
      Sorry, the only photos that I have are the ones shown above. Please let me know if you give the recipe a try, I hope you love it!! xTieghan

  6. 5 stars
    This cake was spectacular! I was a little nervous because a lot of the comments mentioned the cake part turning out dry or the top part cracking- I didn’t have either of those issues. I pulled it out of the oven right at 50 min- even though every ounce of me wanted to keep it in there the full 60 min. I think this was the key because I found this cake to be incredibly moist. I made this for a big family dinner and everyone LOVED it. Will for sure be making this cake again soon!

      1. I only have a 9×11 or an 8×8 cake pan. Would either of those work for this delicious looking cake?
        TIA and Happy Easter!

        1. Hi Elise,
          Sure, either of those will work well for you! Let me know if you give this recipe a try, I hope you love it! xx

  7. Hi Tiegan,

    I’m a little worried about this in the oven! You said “dollop” on the cheesecake layer, but mine was very wet (like liquid) so I wasn’t able to create any layers. I used 16oz of Philadelphia and mixed with the sugar, but adding the eggs made it really wet. It is now leaking out of the tin in the oven :/ I’m not really sure where I went wrong! Do you have any idea?

  8. Hi Teighan!
    Could I use a can of coconut cream instead of the cream at the top of the coconut milk? If so, I assume I would just use a quarter or so of the can which I think would be about the same size as the cream on top in the coconut milk can? Hope that makes sense! Love all your recipes!

    1. Hey Ellen,
      You bet, that would work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan

  9. Hi Teighan,
    I only have an 8 inch springform, will that fit all the batter? Also, can I use coconut oil in place of the canola?

    1. Hey Alisha,
      The 8 inch pan should work just fine and yes coconut oil will also work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. Hey Ellen,
        Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  10. My whipped coconut topping didn’t thicken. I am not sure why! I’m going to have to stop at the store and pick up some whipped cream before serving the cake tonight.

    1. Hey Sarah,
      So sorry to hear this. Was there anything you may have adjusted in the recipe? Please let me know if I can help in anyway! xTieghan

  11. Can I make this the night before and bring it somewhere the next day? Will the cream topping hold up?

    Thanks! I love your recipes.

    1. Hey Carolyn,
      I would just wait to add the cream topping until you are at your final destination. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Yes, that should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Haley,
      After you have allowed the cake to chill in the fridge, you can then remove from the pan to add the whipped topping. I hope you love the recipe! xTieghan