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Best Carrot Cake Ever

best- carrot- cake- ever

 

Best Carrot Cake Ever

 

 

 

Ingredients :

 

For the Cheesecake:

2 pkgs of Philly Cream Cheese (room temp)
3/4 cup of Sugar
1 tablespoon flour
3 eggs
1 tsp vanilla

 

For the Carrot Cake:

3/4 cup canola oil
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp. baking soda
1 tsp cinnamon
dash of salt
1 16 oz can crushed pineapple… BE SURE you drain it VERY well and even press it in some cheesecloth or paper towel to remove moisture… *Important or your center will be gooey… SAVE some of the juice for the frosting!

1 cup of grated carrots… be sure you remove ALL the moisture here too
1/2 cup of coconut flakes
1/2 cup of chopped walnuts

 

 

 

Directions:

Set your oven to 350 and grease your springform cheesecake pan
In a large bowl mix cream cheese and butter, add flour, eggs and vanilla .. beat till smooth… set aside
In another large bowl combine oil, sugar, eggs and vanilla… then stir in flour, baking soda, cinnamon and salt.. mix well… stir in pineapples, carrots, coconut and walnuts.

Grab you pan and spread the bottom with 1 1/2 cups of cake batter
Then drop by large spoon fulls about 1/2 of the cheesecake batter
Then drop large spoon fulls of cake batter
Then finish off with large spoons of cheesecake batter… spread it evenly but do not mix it
Bake for 60 min or until cake is set
Cool at room temp.. then place in refrigerator for several hours
Remove and run a knife around the edge to release from pan… remove spring
Frost your cake
Put it back in refrigerator for a couple of hours

 

Frosting:

4 ounces of Philly cream cheese (room temp)
1 tablespoon of butter (room temp)
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 tablespoon of pineapple juice
dash of salt

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Crescent Roll Cheesecake

Crescent -roll- cheesecake

 

Crescent roll cheesecake

 

 

 

Ingredients

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup of sugar
1 teaspoon vanilla
1/4 cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar
honey

 

 

 

 

Instructions

Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
Slice into triangles or squares, drizzle with a little honey if you like and serve.

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