Dessert

LANCEWOOD® CARROT AND APPLE CARAMEL CHEESECAKE

6

Serves / Makes

Cooking Time

< 45 min

Cooking Style

Oven

Ingredients

Carrot cake:

250ml cake flour

5ml bicarbonate of soda

5ml cinnamon

2.5ml mixed spice

125ml tightly packed soft brown sugar

250ml carrots, finely grated

250ml apples, finely grated

125ml chopped pecan nuts

125ml canola oil

1 extra large egg

2.5ml vanilla essence

 

Topping:

2 x 250g LANCEWOOD® Full Fat Plain Cream

Cheese Plain, room temperature

385g can Caramel Treat

15ml gelatine

30ml cold water

 

TO FINISH:

60ml coconut flakes

50g pecan nuts, coarsely chopped

Method

Carrot cake:

Sift flour, bicarbonate of soda, cinnamon and mixed spice. Stir in sugar.\ Add carrots, apples and pecans and stir to mix. Beat oil, egg and vanilla essence separately. Add to dry ingredients and mix well. Spoon into greased 20cm springform pan. Place on baking sheet. Bake at 180°C for 30 minutes. Remove from oven and leave to cool in pan.

Topping:

Beat cream cheese and Caramel Treat together. Sprinkle gelatine over water. Leave to stand for 5 minutes. Microwave gelatine for 10 seconds, stir and microwave for another 10 seconds. Stir. Do not boil gelatine. Cool slightly. Whisk melted gelatine into caramel mixture. Spoon on top of cake and even out. Tap lightly to release air bubbles. Refrigerate for at least 2 hours. Remove from pan and place on serving plate.

To finish:

Sprinkle with coconut flakes and pecan nuts.

 Full Fat Plain Cream Cheese

Full Fat Plain Cream Cheese

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Full Fat Cream Cheese FSI

Full Fat Cream Cheese FSI

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