A light and fluffy carrot cake sponge has a vanilla cheesecake layer rippling through it to create contrasting textures - for when you can't decide what type of dessert you fancy!
Advertisement - Continue Reading Below
Yields:
20
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Ingredients
For the carrot cake
200 ml vegetable oil, plus extra to grease
220 g light brown soft sugar
4 medium eggs
Finely grated zest and juice 1 orange
2 tsp. ground cinnamon
1 tsp. mixed spice
220 g self-raising flour
1 tsp. bicarbonate of soda
200 g carrot, coarsely grated
50 g walnuts, chopped
For the cheesecake
380 g full-fat cream cheese, at room temperature
125 g caster sugar
1 tsp. vanilla extract
3 3 medium eggs, beaten
For the topping
300 g icing sugar, sifted
50 g walnuts, optional
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 22 x 30cm rectangular roasting tin with baking parchment.
Step 2For the cake, whisk oil, sugar, eggs and orange juice in a large bowl until combined. Sift over spices, flour and bicarb and mix until smooth. Stir in the orange zest, carrots, and walnuts, until combined. Pour the batter into the prepared baking tin and set aside.
Step 3In a large bowl, whisk together the cheesecake ingredients until just combined. Pour the cheesecake mixture over the cake batter and using a skewer or cutlery knife. Bake in the oven for 55min until risen and a skewer inserted into the centre comes out clean. Cool in tin for 15min, then transfer to a wire rack to cool completely.
Step 4Meanwhile, in a medium bowl, mix the icing sugar with enough cold water to make a spreadable icing (about 4tbsp).
Step 5 Once the cake has cooled, spread over the icing and sprinkle with walnuts, if you like. Serve in squares.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
