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.
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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