Post by @janespatisserie

Carrot Cake Cheesecake Recipe 😍🥕 (sorry the music is a little loud, didn’t realise TT had added a song before posting!) I adore cream cheese frosting on a carrot cake, so I thought why not combine carrot cake and cheesecake? Well I am so glad I did as this pairing is perfect… a moist, subtly spiced carrot cake base and a lovely creamy cheesecake topping - SO GOOD! 😋 Full recipe, details & method on www.janespatisserie.com INGREDIENTS Cake 125ml sunflower oil 2 eggs 150g light brown sugar 225g grated carrots 75g raisins/sultanas (optional) 1 tsp orange extract 175g self raising flour 3/4 tsp bicarbonate of soda 1 tsp mixed spice 1/2 tsp ground ginger 1/2 tsp ground cinnamon Cheesecake 500g full-fat mascarpone/cream cheese 1 tsp orange extract 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp mixed spice 75g icing sugar 300ml double cream Decoration 150ml double cream 2 tbsp icing sugar 75 g chopped pecans/walnuts METHOD For the Cake Preheat your oven to 180ºc/160ºc fan and grease & line a deep 8"/20cm cake tin Pour the sunflower oil & eggs into a large bowl and add the sugar and mix Add the grated carrots & raisins if using, and orange extract and fold through Add the flour, bicarbonate, mixed spice, ginger, & cinnamon and mix againPour the mixture into the prepared tin Bake the cakes in the oven for 30-35 minutes until cooked through Leave to cool in the tin. For the Cheesecake Add the mascarpone, orange extract, mixed spice, cinnamon, ginger, and icing sugar into a stand mixer bowl, and whisk until smooth. Add in your double cream, and whisk again until combined and very thick. Spread carefully over the cake, and set in the fridge for 5-6 hours, or preferably over night To Decorate Whip up the double cream with the icing sugar to soft peaks, and pipe on top Sprinkle over some chopped nuts, I use pecans or walnuts #JanesPatisserie #CarrotCakeCheesecake #CheesecakeRecipe #CarrotCake #CheesecakeFlavours