Carrot Cake Cheese Cake

By PBogho57

Ingredients

• Ingredients:
• 18 ounces cream cheese (at room temperature)
• 1 3/4 cup granulated sugar
• 1 3/4 cups powdered sugar, sifted
• 1 cup flour and 1 tablespoon flour
• 5 eggs
• 2 1/2 teaspoons vanilla
• 3/4 cup vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts
• 1 tablespoon butter, softened
• 1 tablespoon reserved pineapple juice
• Dash of salt

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Directions:

In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Make Profile Picture

Places