Best Carrot Cake

2 pkges 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

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