| Level: | Intermediate |
| Total: | 50 min |
| Cook: | 50 min |
| Yield: | Varies |
Ingredients
- 1 box Duncan Hines® Decadent Carrot Cake
- 1 cup hot tap water (for soaking carrots and raisins)
- 2 eggs
- 1/4 cup vegetable oil
- 8 1/2 oz can crushed pineapple, packed in juice, drained well
- 1/2 cup coconut (optional)
- 1/2 cup chopped walnuts
- 2 (8oz) packages cream cheese
- 3/4 cup sugar
- 2 1/2 teaspoons of vanilla extract
- 3 eggs
- 1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting
Instructions
- Cheesecake
- 1. Beat cream cheese, sugar, vanilla, and eggs until smooth
- Carrot Cake Batter
- 1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
- 2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
- Assemble Cake
- 1. Spread 2 cups batter on bottom of 9″ or 9 1/2″ springform pan. Reserve remaining batter.
- 2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
- 3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
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Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 292 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 102 mg |
| Sodium | 174 mg |
Reviews
For some unknown reason I cannot get to this recipe. Would someone please send it to me……..
We made this cake for Easter and everyone wanted a second slice. Followed the recipe except for the coconut; found out mine was outdated. It was great without, but next time I will try the recipe with it. I am in charge of dessert at a meeting next week and plan to serve this to my group.
I saw this online and going to make for Easter. I was concerned that the receipe didn’t have a measurement for the carrots and raisins. Are they in the box? Must be. Thanks for responding.
Made this and skipped the walnuts and it was really good. Next time I am going to add the pineapple juice that was drained in the sink to the frosting on top. It was very good but very sweet so when serving smaller servings per person is better because it was a little to rich in cheese. For the review from Janet, I was concerned about this too, but you have to make sure to whip the cream cheese sugar etc until it is a thicker spreadable consistency. If you do this it will look like the picture. I will make this again because it was very simple but looked very elegant! Also, leave the coconut , it is not too noticeable once in the bread.
The cake tasted ok, but the cake batter was really thick and the cheesecake batter was really thin, so it was impossible to spread the second layer of cake batter on top of the cheesecake batter. It was like trying to spread peanut butter over water! All in all it tasted good, it just didn’t have a layered look, it had more of a marbled look.