For Cheesecake:

8 oz or 250 g cream cheese, room temperature
1/4 cup castor sugar (superfine sugar)
1 tbs lemon juice
2 eggs
1/4 cup bitter cream

For Carrot Cake:

1 cup All Goal flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
3/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
1/2 cup castor sugar
1 tsp vanilla extract
1/2 cup oil
2 tbs maple syrup
1/4 cup dried coconut (elective)
1/4 cup raisins

For Whipped Cream Cheese Frosting:

7 oz cream cheese, room temperature
3 tbs butter, room temperature
1 cup icing / powdered sugar
1 tsp vanilla extract
1 cup prepared whipped cream
Toasted complete pecan nuts to embellish
Caramel sauce for topping


1. Preheat oven to 180 C, 350 F. Utilizing a chunk of foil and parchment paper greater than the tin, clip each collectively onto the underside of a 6.5 inch spring kind pan. Paper above the foil. Don’t trim off extra foil and paper however simply carry it up the outer aspect of the tin. Grease paper and up the perimeters of the tin.


2. For Cheesecake half:
Beat cream cheese and sugar in a mixer till easy, scraping down the perimeters a number of occasions. Add eggs one by one, then lemon juice and bitter cream. Put aside combination in a bowl.

3. For the Carrot Cake half:
In a separate bowl, sift flour, soda, baking powder, salt, cinnamon, nutmeg and clove powder and put aside.

4. With a clear mixing bowl, beat eggs till frothy. Steadily add sugar and beat till thick and pale. Add oil slowly, then vanilla and maple syrup. Add the flour combination in batches and beat till included. With a spatula, fold within the carrot, coconut and raisins.

5. Put 1/2 of cake batter within the ready pan. Subsequent dollop about 1/3 cup of cheesecake batter on high of the cake batter. Put the remainder of the cake batter over this combination and pour the remainder of cheesecake combination over. DO NOT SWIRL – The batter will ‘swirl’ by itself throughout cooking!

6. Place the cake within the oven on a medium shelf. Bake for round 60 minutes, till the middle is barely wobbly. Enable to chill and refrigerate till its chilly sufficient to frost.

7. For the Frosting half:
Beat cream cheese for a minute, then add butter. Beat until included. Add sugar and vanilla till fluffy. DO NOT over beat or you’re going to get a runny combination and have to start out over. Fold in whipped cream.

8. To assemble
Take away cooled cheesecake cake from the baking pan and parchment paper. Put onto a plate or cake board.

9. Frost the entire cake with frosting. Adorn peca

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