The Cheesecake Factory Carrot Cake Cheesecake Recipe
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Cooking tools:
- Stand mixer
- Springform pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Chef's knife
- Spoon
- Colander
- Grater
- Cutting board
- Refrigerator
- Spatula
- Baking spoon
- Wooden spoon
- Kitchen scale
- Cooling rack
- Plate
- Pastry brush
Ingredients
- 16 oz Cream cheese (at room temp)
- 34 cups Granulated sugar
- 1 tbsp Flour
- 3 Eggs
- 1 tsp Vanilla
- 34 cups Vegetable oil
- 1 cup Granulated sugar
- 2 Eggs
- 1 cup Flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1 dash Salt
- 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
- 1 cup Grated carrot
- 12 cups Flaked coconut
- 12 cups Chopped walnuts
- 2 oz Cream cheese, softened
- 1 tbsp Butter, softened
- 35 cups Powdered sugar
- 12 tsp Vanilla
- 1 tbsp Reserved pineapple juice
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