Ingredients:
Steps
Take a baking dish or springform pan and then grease this. Put it to the side.
Get a bowl that’s big, and a mixer, and from there, beat the two cream cheese packages, with about ¾ cup of sugar, until everything is smoothed out.
Add in a tablespoon of flour, the three eggs, and two tablespoons of vanilla, beating all of this until everything is smoothed out. From there, put it to the side.
Next, you want to make the carrot cake. First, you want to take a big bowl, put the oil, a cup of the sugar, two of the eggs, a teaspoon of vanilla, and from there, blend all of this either with a mixing spoon, or a beater.
Add in a cup of the flour, the baking soda, and a pinch of salt and the cinnamon, mixing this all together once again.
Stir the pineapple that’s drained in there, the coconut, the carrots, and the walnuts as well, mixing it until everything’s fully combined.
Spread about 1 ½ cups of the carrot cake to the bottom of the pan, and then, take a couple of the big spoonful’s of your cream cheese and then put it over the batter.
Add the large spoon of the carrot cake batter to the top of them fully, and then repeat this with the rest of the cream cheese, spreading this in an even manner using a knife.
From there make this in an oven that’s preheated at about 350 degrees, for about 50-65 minutes, or until the cake is cooked and set. You can check this using the toothpick for best results.
Cool this in the fridge, and from there make the frosting
To make the frosting, get a bowl, combine two ounces of the cream cheese, half a teaspoon of vanilla, the powdered sugar, a tablespoon of the reserved juice from the pineapple, and the salt. Beat this until it gets smooth, and then, frost the top portion of your cheesecake.