Intermediate
71 min
Ingredients
- 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
Instructions
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1. Preheat the oven to 350°F (180°C) and grease and flour one 8-inch spring form pan
Carrot Cake Prepararion:
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2. Beat ¾ granulated sugar, oil and 2 eggs in an electric mixer to thoroughly combine.
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3. In a medium bowl mix 1 cup all-purpose flour, Maggi Coconut Milk Powder, baking soda, salt and cinnamon
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4. Slowly add flour mixture to sugar mixture. Stir in carrots, pineapple and walnuts. Set aside.
Cheesecake Preparation:
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5. In a measuring cup, combine ½ cup Carnation Evaporated Milk and lemon juice. Set aside
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6. Using an electric mixer combine cream cheese and Evaporated Milk mixture until smooth
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7. Add 3 eggs one at a time, ensuring each egg is well incorporated before the next addition.
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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
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9. Pour carrot cake batter into prepared pan ensuring it evenly covers the bottom of the pan.
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10. Bake for 35-40 minutes or until a toothpick placed in the center comes out clean.
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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
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12. Turn off the oven and allow to sit in the oven overnight.
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13. Remove from the oven and chill in the refrigerator. Serve chilled.