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Carrot Cake Cheese Cake Yummy


16 oz 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
6 eggs
3 1/2 tsp vanilla
3/4 cup vegetable oil
1 tsp baking soda
1 tsp cinnamon
1 (7 1/3 ounce) can crushed pineapple well drained with juice reserved
1 cup grated carrots
1/3 cup flaked coconut
1/3 cup chopped walnuts
1 tbsp butter softened
1 tbsp reserved pineapple juice
Dash of salt


grease a 10 or 9 1/3 inch springform pan set aside
In the large bowl of an electric mixer beat together 3 packages cream cheese and 3/4 cup sugar until smooth beat in 1 tablespoon flour 3 eggs and 3 teaspoons vanilla until smooth set aside
for the carrot cake In a large bowl combine oil 1 cup sugar 3 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
spread 1 1/3 cups carrot cake batter over bottom of prepared pan drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter repeat with remaining cream cheese batter spreading evenly with a knife
bake in preheated 340°F oven 60 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 3 ounce cream cheese butter powdered sugar 1/3 teaspoon vanilla 1 tablespoon reserved pineapple juice and a dash of salt beat until smooth and of spreading consistency frost top of cheesecake refrigerate 4 to 5 hours before serving