Carrot Cake Cheesecake

the-girl-who-ate-everything.com

Tina

subheading: FOR THE CHEESECAKE:

16 ounces cream cheese, at room temperature

¾ cup white sugar

1 tablespoon flour

3 large eggs

1 teaspoon vanilla

subheading: FOR THE CARROT CAKE:

¾ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 dash salt

1 (8 ounce) can crushed pineapple, well drained with juice reserved for later

1 cup grated carrot

½ cup flaked coconut

½ cup chopped walnuts or pecans

subheading: FOR THE PINEAPPLE CHEESE FROSTING:

2 ounces cream cheese, softened

1 tablespoon butter, softened

1 ¾ cups powdered sugar

½ teaspoon vanilla extract

1 tablespoon reserved pineapple juice, (or milk)

dash of salt

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