Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
2 packages (8 ounces) cream cheese, at room temperature
3/4 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract
3/4 cup vegetable or corn oil
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 (8 1/2 ounce) can crushed pineapple, well drain with juice reserved
1 cup grated carrot
1/2 cup coconut flaked
1/2 chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING:
2 packages (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
PREHEAT the oven to 350 F.
BEAT cream cheese and sugar in a large bowl with an electric mixer until smooth. Add flour, eggs and vanilla extract until smooth. Set aside.
FOR CARROT CAKE:
MIX oil, sugar, eggs, and vanilla extract in a large bowl. Stir flour, baking soda, cinnamon, and salt, mix well. Stir in drained pineapple, carrot, coconut and walnuts.
SPREAD carrot cake batter over bottom of greased 9 or 9 1/2-inch springform pan. Drop large spoonful of cream cheese batter over carrot cake batter; top with large spoonful of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
BAKE for 50 to 65 minutes or until is set and cooked.
COOL and refrigerate.
FOR PINEAPPLE CREAM CHEESE FROSTING:
MIX cream cheese, butter, powdered sugar, vanilla extract, pineapple juice and salt in a large bowl. Beat until smooth and spread consistency. Frost top cheesecake. Refrigerate 3 to 4 hours before serving.
Carrot cake cheesecake will make you look like a rabbit.