CARROT CAKE CHEESECAKE


Carrot cake with cream cheese frosting is one of my favorite desserts. I love it all year long but when spring and Easter arrive, I crave this deliciousness even more. Easter dessert just would not be complete without carrot cake.

I was surfing around the web looking at easter cheesecakes and came across this Copycat Cheesecake Factory Carrot Cake Cheesecake over on CD Kitchen. The addition of the pineapple flavor really got me itching to make this one.



Ingredients;
  • Cake batter:
  • 3/4 cup Vegetable Oil
  • 1 cup Sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla
  • 1 cup Flour
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 20 ozcan Crushed Pineapple, packed in juice, drained well, reserve juice
  • 1 cup grated Carrots
  • 1/2 cup Raisins
  • 1/2 cup Flaked Coconut
  • 1/2 cup chopped Walnuts
  • Cheesecake batter:
  • 16 oz softened Cream Cheese
  • 3/4 cup Sugar
  • 2 1/2 tsp Vanilla
  • 3 Eggs
  • Frosting
  • 8 oz softened Cream Cheese
  • 1/2 cup softened Butter
  • 4 cup Powdered Sugar
  • 3 tbsp reserved Pineapple juice from crushed pineapples

Instructions;
  1. Preheat oven to 350.
  2. Grease bottom and sides of springform pan. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside.
  4. In large bowl, Beat together oil, sugar, eggs and vanilla until well blended.
  5. Add dry ingredients to wet ingredients and mix well.
  6. Stir in drained pineapple, carrots, raisins, coconut and walnuts.
  7. Set aside cake batter.
  8. In large bowl, beat together cream cheese, sugar and vanilla until smooth.
  9. Beat in eggs until smooth.
  10. Set aside cheesecake batter.
  11. Spread 2 cups of cake batter over bottom of prepared pan.
  12. Place spoonfuls of cheesecake batter in pan.
  13. Top with spoonfuls of remaining cake batter.
  14. Top with spoonfuls of remaining cheesecake batter and gently smooth top with a knife.
  15. Bake for 55-65 minutes or until cake is set and cooked throughout.
  16. Allow to cool to room temperature, then refrigerate 30 minutes.
  17. Beat butter and cream cheese in large bowl until light and fluffy.
  18. Add in powdered sugar and pineapple juice and beat on high until smooth.
  19. Frost top of cheesecake.
  20. You can also decorate the top with frosting carrots if you like.
  21. Reserve 1/8 cup of frosting in a separate bowl, add green food coloring and stir until color is uniform.
  22. Reserve 1/4 cup of frosting in a separate bowl, add red and yellow food coloring and stir until color is uniform.
  23. Transfer each color to a zippered sandwich bag and seal.
  24. Clip off tiny corner to pipe frosting.
  25. Make green carrot tops and orange carrot bodies around top of cake.
  26. Refrigerate several hours before serving.


For The Full Instructions, Please Visit The Full Recipes: cincyshopper.com
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