Description
This beloved dessert combines the sweetness of carrots with warm spices and features a rich cream cheese swirl for added decadence.
Ingredients
Scale
- 2 pkges of Philly Cream Cheese (room temp)
- 3/4 cup of sugar
- 1 tablespoon flour
- 3 eggs
- 1 tsp vanilla
- 3/4 cup canola oil
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
- 1/4 tsp baking soda
- 1 tsp cinnamon
- Dash of salt
- 1 16 oz can crushed pineapple (drained)
- 1 cup of grated carrots
- 1/2 cup of coconut flakes
- 1/2 cup of chopped walnuts
- 4 ounces of Philly cream cheese (room temp) for frosting
- 1 tablespoon of butter (room temp)
- 1 3/4 cups powdered sugar
- 1/2 tsp vanilla
- 1 tablespoon of pineapple juice
- Dash of salt for frosting
Instructions
- Preheat your oven to 350°F and grease your springform cheesecake pan.
- In a large bowl, mix cream cheese and butter until smooth. Add flour, eggs, and vanilla, and beat until smooth; set aside.
- In another large bowl, combine oil, sugar, eggs, and vanilla. Stir in flour, baking soda, cinnamon, and salt; mix well. Add drained pineapples, grated carrots, coconut flakes, and walnuts.
- Spread 1 1/2 cups of cake batter in the bottom of the pan. Add spoonfuls of cheesecake batter on top. Layer more cake batter followed by the remaining cheesecake batter; spread evenly but do not mix.
- Bake for 60 minutes or until the cake is set.
- Cool at room temperature, then refrigerate for several hours.
- To release the cake from the pan, run a knife around the edge and remove the spring.
- For frosting, mix cream cheese and butter until smooth. Add powdered sugar, vanilla, pineapple juice, and salt; mix well.
- Frost the cake and refrigerate for a couple of hours before serving.
Notes
Using room temperature cream cheese ensures better mixing results. Feel free to add raisins or swap walnuts for pecans!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: carrot cake, dessert, baking, cream cheese, pineapple, nuts