Ingredient Quantity
Cream Cheese 4 oz
Butter 1 tablespoon
Powdered Sugar 1 ¾ cups
Vanilla Extract ½ teaspoon
Pineapple Juice 1 tablespoon
Salt Dash
Instructions:
Cake:
Preheat oven to 350°F (175°C). Grease and flour a springform pan.
Cheesecake Layer: In a large bowl, beat the room temperature cream cheese and sugar until smooth. Add the flour, eggs, and vanilla extract, and beat until well combined. Set aside.
Carrot Cake Layer: In another large bowl, combine the canola oil, sugar, eggs, and vanilla extract. Mix well. Stir in the flour, baking soda, cinnamon, and salt. Mix until just combined. Stir in the well-drained crushed pineapple, grated carrots (also well-drained), coconut flakes, and chopped walnuts.
Assembly: Spread 1 ½ cups of the carrot cake batter in the bottom of the prepared springform pan. Drop large spoonfuls of half of the cheesecake batter over the carrot cake layer. Drop large spoonfuls of the remaining carrot cake batter over the cheesecake layer. Finally, drop the remaining cheesecake batter on top. Spread the batters evenly, but do not mix them together.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake at room temperature, then refrigerate for several hours (or preferably overnight).
Run a knife around the edge of the pan to loosen the cake. Remove the springform pan ring.
Frosting:
In a bowl, beat the room temperature cream cheese and butter until smooth.
Gradually add the powdered sugar, beating until smooth and creamy.
Stir in the vanilla extract, pineapple juice, and salt. Mix well.
Frost the cooled cake.
Refrigerate the frosted cake for a couple of hours before serving. Enjoy!
