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Carrot Cake Cheesecake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Cake:

125 ml sunflower oil
2 large eggs
150 g light brown sugar
225 g grated carrots
75 g raisins/sultanas
1 tsp orange extract
175 g self raising flour
3/4 tsp bicarbonate of soda
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp ground cinnamon

Cheesecake:

500 g mascarpone
1 tsp orange extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp mixed spice
75 g icing sugar
300 ml double cream
Directions:
Directions:
1: Preheat your oven to 180C/160C fan and grease & line one 8"/20cm cake tin with parchment paper!

2: Pour the sunflower oil & eggs into a large bowl and add the sugar – mix lightly and combine. Add the grated carrots & raisins if using, and orange extract and fold through to combine.

3: Add the flour, bicarbonate, mixed spice, ginger, & cinnamon and mix again – try not to over mix! Pour the mixture into the prepared tin!
Bake the cakes in the oven for 30-35 minutes until cooked through

4: Once the cake is FULLY cooled, make your cheesecake filling. Start by adding your mascarpone, orange extract, mixed spice, cinnamon, ginger, and icing sugar into a stand mixer bowl, and whisk until smooth.

5: Whilst mixing slowly, add in your double cream, and whisk again until combined and very thick.

6: Spread carefully over the cake, and set in the fridge for 5-6 hours, or preferably over night!
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You can easily change the carrot cake spiced sponge to a spiced biscuit for a harder base

 

 

 

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