Carrot Cake Cheesecake

Name: Carrot Cake Cheesecake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 - 12 serving(s)
Ingredients: 40 g (1 1/2oz) pecan nuts; 100 g (3 1/2oz) carrots, peeled and coarsely grated; Zest and juice 1/2 orange; 40 g (1 1/2oz) raisins; 75 g (3oz) +2tbsp light brown sugar; 125 g (4oz) self-raising flour; 1 tsp. mixed spice; 1/2 tsp ground ginger; 75 mL (3 fl oz) sunflower oil; 2 medium eggs; 400 (14oz) full-fat cream cheese, we used Philadelphia, at room temperature; 50 (2oz) icing sugar; Zest of remaining 1/2 orange; 1 tsp. vanilla extract; 1 tsp. cinnamon; 250 mL (9 fl oz) double cream; Chopped ends of carrots and Bourbon biscuits, to decorate (optional)

Why have cake or cheesecake when you can have both? This combination is heavenly and surprisingly light.

By The Good Housekeeping Web teamPublished: 06 March 2018

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A light and fluffy carrot flavoured sponge with an orange, vanilla and cinnamon cheesecake topping, this is sure to become an Easter favourite!

Make sure to factor in time for the cheesecake to set: 4hrs.

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Yields:

10 - 12 serving(s)

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

380

Ingredients

FOR THE CARROT CAKE BASE

40 g (1 1/2oz) pecan nuts
100 g (3 1/2oz) carrots, peeled and coarsely grated
Zest and juice 1/2 orange
40 g (1 1/2oz) raisins
75 g (3oz) +2tbsp light brown sugar
125 g (4oz) self-raising flour
1 tsp. mixed spice
1/2 tsp ground ginger
75 ml (3 fl oz) sunflower oil
2 medium eggs

FOR THE CHEESECAKE

400 (14oz) full-fat cream cheese, we used Philadelphia, at room temperature
50 (2oz) icing sugar
Zest of remaining 1/2 orange
1 tsp. vanilla extract
1 tsp. cinnamon
250 ml (9 fl oz) double cream
Chopped ends of carrots and Bourbon biscuits, to decorate (optional)

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Scatter the pecans over a baking sheet and bake in the oven for 5-10min or until lightly toasted. Be careful - they can catch quickly. Set aside to cool briefly then roughly chop. Meanwhile, grease a 20.5cm (8in) round springform cake tin and line with baking parchment.
2. Step 2
  Put the carrots into a large mixing bowl with orange zest, raisins and cooled pecans. Sift over the 75g (3oz) sugar, flour and spices and mix well. In a jug, whisk together the oil with the eggs then stir into the carrot mixture. Tip into the prepared tin and bake in the oven for 20-25min until golden and springy. When the cake has 5min remaining, heat the orange juice with 2tbsp sugar in a small pan until bubbling and sugar has dissolved. Remove cake from the oven and brush the orange syrup all over. Set aside for 20min, then remove from tin and leave to cool completely.
3. Step 3
  Once the cake is completely cool, make the cheesecake. Clean and reline the sides of the cake tin with baking parchment and return the cake to the base on the tin. Whisk together the cream cheese, icing sugar, orange zest, vanilla and cinnamon until smooth (be careful not to over whip or the cream cheese can liquefy). In a separate bowl, whip the cream until soft peaks. Tip into the cream cheese mix and whisk briefly to combine. Pour over the cake, spread to level and chill for at least 4hr.
4. Step 4
  Tip the Bourbon biscuits into a small food processor and whiz to chunky crumbs. Sprinkle all around the edge of the cheesecake and decorate with the chopped carrots, if you like.