• Total

    672
  • difficulty

    Intermediate
  • Cost

Carrot Cake Cheesecake

Not included in the recipe

Utensils

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    Area foil

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    Bowl

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    Measuring cup

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    Spoon

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    Whisk

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    Oven

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    Mixer

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    Handmixer

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    Measuring Spoons

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    Springform Pan

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    Toothpicks

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    Refrigerator

Ingredients

Portions: 12

  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Cup All-Purpose Flour
  • 1 Package MAGGI® Coconut Milk Powder (25g)
  • 1 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon Powder
  • 1/2 Cup Carrots (grated)
  • 1/2 Cup Crushed pineapple, drained (reserve 1 tablespoon of liquid for cheesecake)
  • 1/2 Cup Walnuts (chopped)
  • 1/2 cup CARNATION® Full Cream Evaporated Milk
  • 1/2 Tablespoon Lemon Juice
  • 1 Pound Cream cheese (softened)
  • 3 Large Eggs
  • 3/4 Cup Granulated Sugar
  • 2 Tablespoons All-Purpose Flour
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Instructions

  • 1.Preheat the oven to 350°F (180°C) and grease and flour one 8-inch spring form pan

Carrot Cake Prepararion:

  • 2.Beat ¾ granulated sugar, oil and 2 eggs in an electric mixer to thoroughly combine.
  • 3.In a medium bowl mix 1 cup all-purpose flour, Maggi Coconut Milk Powder, baking soda, salt and cinnamon
  • 4.Slowly add flour mixture to sugar mixture. Stir in carrots, pineapple and walnuts. Set aside.

Cheesecake Preparation:

  • 5.In a measuring cup, combine ½ cup Carnation Evaporated Milk and lemon juice. Set aside
  • 6.Using an electric mixer combine cream cheese and Evaporated Milk mixture until smooth
  • 7.Add 3 eggs one at a time, ensuring each egg is well incorporated before the next addition.
  • 8.Add ¾ cups , 2 tablespoons all-purpose flour and reserved pineapple juice to the cream cheese mixture and mix until well combined. Set aside
  • 9.Pour carrot cake batter into prepared pan ensuring it evenly covers the bottom of the pan.
  • 10.Bake for 35-40 minutes or until a toothpick placed in the center comes out clean.
  • 11.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
  • 12.Turn off the oven and allow to sit in the oven overnight.
  • 13.Remove from the oven and chill in the refrigerator. Serve chilled.

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Carbohydrates 42.7 g
Energy 582 kcal
Fats 43.1 g
Fiber 2 g
Protein 9.9 g
Saturated Fats 12.2 g
Sodium 390.8 mg
Sugars 29.8 g

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