Name: Carrot Cake Cheesecake
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Carrot cake:; 250ml cake flour; 5ml bicarbonate of soda; 5ml cinnamon; 2.5ml mixed spice; 125ml soft brown sugar , tightly packed; 250ml carrot(s) , finely grated; 250ml apple(s) , finely grated; 125ml pecan nuts , chopped; 125ml canola oil; 1extra large egg(s); 2.5ml vanilla essence; Topping:; 500g LANCEWOOD® Full Fat Plain Cream Cheese or LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature; 385g caramel treat; 15ml gelatine; 30ml cold water; To finish:; 60ml coconut flakes; 50g pecan nuts , coarsely chopped

6 Serves/Makes

Cooking Time: < 45 min

Ingredients

Carrot cake:

250 ml cake flour

5 ml bicarbonate of soda

5 ml cinnamon

2.5 ml mixed spice

125 ml soft brown sugar , tightly packed

250 ml carrot(s) , finely grated

250 ml apple(s) , finely grated

125 ml pecan nuts , chopped

125 ml canola oil

1 extra large egg(s)

2.5 ml vanilla essence

Topping:

500 g LANCEWOOD^® Full Fat Plain Cream Cheese or LANCEWOOD^® Medium Fat Plain Cream Cheese, room temperature

385 g caramel treat

15 ml gelatine

30 ml cold water

To finish:

60 ml coconut flakes

50 g pecan nuts , coarsely chopped

Method

Carrot cake:

Preheat the oven at 180°C.

Sift flour, bicarbonate of soda, cinnamon and mixed spice. Stir in sugar. Add carrots, apples and pecans and mix.

In a separate bowl, beat the oil, egg and vanilla essence. Add to dry ingredients and mix well. Spoon into a greased 20 cm springform pan. Place it on a baking sheet.

Bake for 30 minutes. Remove from the oven and leave to cool in the pan.

Topping:
Beat the cream cheese and Caramel treat together.

In a separate bowl, sprinkle the gelatine over the water. Leave to stand for 5 minutes. Microwave the gelatine for 10 seconds, stir and microwave for another 10 seconds. Then stir. Do not boil the gelatine. Cool slightly.

Whisk the melted gelatine into the cream cheese mixture. Spoon on top of the cake and even out. Tap lightly to release any air bubbles.

Refrigerate for at least 2 hours. Remove from the pan and place on a serving plate.

To finish:
Sprinkle with coconut flakes and pecan nuts.

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