Carrot Cheesecake

We've combined a traditional carrot cake with a classic cheesecake to make this mouth-watering masterpiece!



60g Pecans
150g Carrots
Zest and juice of 1/2 Orange
100g Brown sugar
1 1/2 teaspoons Mixed spice
1/2 teaspoon Ground ginger
85ml Coconut oil melted
165g Self-raising flour


500g Cream cheese
3 Eggs
65g Icing sugar
Zest and juice of 1/2 Orange
1 1/2 teaspoon Vanilla extract
2 teaspoon Cinnamon
350ml Double cream


Crumbled biscuit
Caramel sauce



Preheat the oven to 180C, space the pecans out on a baking tray and place in the oven until lightly roasted. Keep an eye on them, this could take from 5 to 10 minutes. Once cooled, chopped the pecans and line a cake tin with baking paper or grease with coconut oil.

Peel and grate the carrots, tip in to a bowl a long with the orange zest, chopped pecans and currants. Sift in the flour, sugar and spices and combine.

Whisk the eggs and oil together in a jug and stir in to the carrot mixture. Place the mixture in to the cake tin and bake for 25 minutes of until golden brown.

Heat the orange juice with three tablespoons of sugar until the sugar has dissolved. Glaze the base with the orange and sugar mixture and leave for half an hour, carefully remove from the tin and allow to cool.

Once completely cooled, place the base back in to the cake tin and in a mixing bowl whisk the cream cheese, orange zest, vanilla, cinnamon and icing sugar together.

In another bowl, whip the cream and add to the cream cheese mixture. Mix for the final time and pour on top of the base, making sure the cheesecake is spread evenly. Place in the fridge for four hours.

In a food processor, pulse the biscuits and nuts. Drizzle caramel sauce on top and sprinkle your toppings on top to decorate.

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