Directions:
- Beat cream cheese, sugar and vanilla until smooth.
- Beat in flour, eggs and vanilla extract until smooth then set aside.
- Combine oil, sugar, eggs and vanilla then mix well and stir in dry ingredients.
- Mix well then stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1-1/2 cups carrot cake batter over bottom of greased spring form pan.
- Drop cream cheese batter over carrot cake batter by spoonfuls.
- Top with large spoons of remaining cake batter then repeat with cream cheese batter.
- Spread evenly with knife then bake at 350 for 60 minutes then cool to room temperature.
- Refrigerate then while cold top with frosting.
- To make frosting combine cream cheese, butter, sugar, vanilla and reserve juice.
- Beat until smooth the frost top of cheesecake and refrigerate 4 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1041.18 Kcal (4359 kJ) | ||
| Calories from fat | 509.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.66g | 87% | |
|---|---|---|---|
| Cholesterol | 176.28mg | 59% | |
| Sodium | 856.6mg | 36% | |
| Potassium | 313.28mg | 7% | |
| Total Carbs | 126.59g | 42% | |
| Sugars | 102.02g | 408% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 12.42g | 25% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 157.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 346.13 Kcal (1449 kJ) | ||
| Calories from fat | 169.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.84g | 87% | |
|---|---|---|---|
| Cholesterol | 58.6mg | 59% | |
| Sodium | 284.77mg | 36% | |
| Potassium | 104.15mg | 7% | |
| Total Carbs | 42.08g | 42% | |
| Sugars | 33.92g | 408% | |
| Dietary Fiber | 1.39g | 17% | |
| Protein | 4.13g | 25% | |
| Vitamin C | 1.3mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 12% | |
| Calcium | 52.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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