Carrot Cake Cheesecake With Raisins Recipes

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. granulated sugar, cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat 2-1/2 pkg. cream cheese, 1/4 cup flour and remaining granulated sugar in large bowl with mixer until blended. Add 1/4 cup orange juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Combine carrots, raisins, spices and remaining flour. Add to cream cheese mixture; beat just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Beat remaining cream cheese and orange juice in medium bowl with mixer until blended. Gradually beat in powdered sugar; spread over cheesecake.

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Steps:

• To make cheesecake,
• In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
• Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
• Stir in drained pineapple, carrots, coconut and walnuts.
• Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
• Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• Repeat with remaining cream cheese batter, spreading evenly with a knife.
• Do not marble with a knife.
• Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• Cool to room temperature, then refrigerate.
• When cake is cold, prepare Pineapple Cream Cheese Frosting.
• In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
• Beat until smooth and of spreading consistency.
• Frost top of cheesecake.
• Refrigerate 3 to 4 hours before serving.

Steps:

• Carrot Cake:
• Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins.
• In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
• Cheesecake:
• In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
• Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
• Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
• Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
• Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.