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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
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.
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