Carrot cake is one of the classic Easter bakes. Here it’s combined with a cheesecake topping to make an even more spectacular centrepiece.
Prep time 45 minutes/Cook time 60 minutes/Serves 16
Ingredients:
For the carrot cake
150g (1 ¼ cups) plain flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground mixed spice
125g (1 1/8 cups) light brown sugar
125ml (1/2 cup) vegetable oil
2 large eggs
150g (5 oz) coarsely-grated carrots
Finely-grated zest of 1 orange
50g (2 oz) walnuts, coarsely chopped
50g (2 oz) pecans, coarsely chopped
For the cheesecake:
400g (14 oz) full-fat soft cheese (eg Philadelphia)
100g (1/2 cup) caster sugar
1 tsp vanilla bean paste or extract
2 large eggs, beaten
3 tbsp cornflour
100g (1/2 cup) soured cream
For the icing:
40g (1 ½ oz) soft unsalted butter
80g (3/8 cup) icing sugar, sifted
40g (1 ½ oz) full fat soft cheese
1⁄2 tsp vanilla bean paste or extract
To decorate:
75g (3/8 cup) caster sugar
1 large carrot, peeled
20g (4/5 oz) walnuts, toasted
20g (4/5 oz) pecans, toasted
Method:
Pre-heat your oven to 180°C (160°C fan/360°F/ gas mark 4). Grease and line a 20cm (8 in) diameter springform cake tin.
For the carrot cake layer, mix together the flour, baking powder, bicarb, spices and sugar with a pinch of salt. Whisk the oil and eggs together in a jug then add to the dry ingredients and whisk until thoroughly combined, then fold through the grated carrots, orange zest and the nuts. Set aside.
Make the cheesecake layer by stirring together the soft cheese, caster sugar and vanilla. Add the eggs and cornflour and stir to combine, taking care not to overmix or the mixture will become runny. Finally, fold through the soured cream.
Spread half of the carrot cake mixture evenly over the base of the lined tin. Dollop a third of the cheesecake mix on top in large spoonfuls, then dot with the remaining carrot cake mix. Finish with the remaining cheesecake mix, until the carrot cake is completely covered up.
Sit on a baking tray then transfer to your pre-heated oven and bake for 55-60 minutes, or until the mixture is set but still has a bit of a wobble in the middle. Remove from the oven; set aside to cool completely in the tin, then transfer to your refrigerator and chill for at least 5 hours, preferably overnight.
For the icing, place the butter in a bowl with half of the icing sugar and whisk until combined. Beat in the remaining icing sugar then mix in the soft cheese and vanilla. Using a palette knife, cover the top of the cake with the icing.
If making the candied carrot ribbons, dissolve the sugar in 100ml (2/5 cup) water in a small pan. Use a mandoline or knife to thinly slice the carrot lengthways. Add the carrot ribbons to the pan and simmer for 3-5 minutes until tender. Remove the ribbons to a lined tray, using a fork or slotted spoon.
Let them cool just enough to handle, then twist into curls and leave to cool completely.
Reserve a few whole nuts then finely chop the rest. Decorate the top of the cake with the carrot ribbons, chopped and whole nuts.
Serve with vanilla ice cream.
