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Lancewood Carrot Cake Cheesecake
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Lancewood Carrot Cake Cheesecake

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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