Carrot Cake Cheesecake
already cooked this dish.
Total: 672minPreparation: 32minCooking: 100minWait: 540min
- Portions: 12.00
- Difficulty: Intermediate
- Springform Pan
- Measuring cup
- Measuring Spoons
- Springform Pan
- Area foil
Nutritional information 582kcal = 2,435kj /per portion
- 582.04 Energy
- 128.38 Milligrams Calcium
- 9.92 Grams Protein
- 1.69 Milligrams Vitamin C
- 0.54 International unit Vitamin D
- 42.66 Grams Carbohydrates
- 2.02 Grams Fiber
- 390.77 Milligrams Sodium
- 43.12 Grams Fats
- 12.22 Grams Saturated Fats
Recipe ingredients saved
Preheat the oven to 350°F (180°C) and grease and flour one 8-inch spring form pan
Carrot Cake Prepararion:
Beat ¾ granulated sugar, oil and 2 eggs in an electric mixer to thoroughly combine.
In a medium bowl mix 1 cup all-purpose flour, Maggi Coconut Milk Powder, baking soda, salt and cinnamon
Slowly add flour mixture to sugar mixture. Stir in carrots, pineapple and walnuts. Set aside.
In a measuring cup, combine ½ cup Carnation Evaporated Milk and lemon juice. Set aside
Using an electric mixer combine cream cheese and Evaporated Milk mixture until smooth
Add 3 eggs one at a time, ensuring each egg is well incorporated before the next addition.
Add ¾ cups , 2 tablespoons all-purpose flour and reserved pineapple juice to the cream cheese mixture and mix until well combined. Set aside
Pour carrot cake batter into prepared pan ensuring it evenly covers the bottom of the pan.
Bake for 35-40 minutes or until a toothpick placed in the center comes out clean.
Remove from the oven and quickly pour the cheesecake batter over the top and covered with aluminum foil and bake for an additional 45 minutes to an hour
Turn off the oven and allow to sit in the oven overnight.
Remove from the oven and chill in the refrigerator. Serve chilled.