I was watching an episode of British Best Dish the other day and was fascinated with one of the contestant’s dish. She said that she had thought this up and tried it out on her family who all loved it. She had combined the good old hippy carrot cake with the smooth sophisticated favorite of mine the cheesecake. Kewl combination I thought but I was interested in how the contestant was going to execute this.
Basically she only cooked the carrot cakes for half the required time so they were still runny in the centre before adding the cheesecake mixture then returning them to the oven. I was delighted to see that they actually turned out very well.
I spent a few hours looking for the actual image to show you and I am not sure if this picture I found was the ones this contestant made?
Recipe is the original one from the show.
150 g soft light brown sugar
1 1/2 eggs
150 ml sunflower oil
1/4 teaspoon vanilla extract
150 g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
150 g grated carrots
300 g cream cheese
100 g caster sugar
1 tablespoon plain flour
1 1/2 eggs
125 g vanilla flavoured yoghurt
1/2 teaspoon vanilla extract
Preheat oven to 160°C.
Mix the brown sugar, eggs, sunflower oil and vanilla extract together.
Sift in the flour, bicarbonate of soda, baking powder, cinnamon and ginger and mix until smooth.
Stir in the grated carrots then pour into a cake tin and bake for approximately 8 minutes.
Mix the cream cheese, sugar and flour until smooth.
Add the eggs, yoghurt and vanilla extract and continue mixing until smooth.
Remove the carrot cakes from the oven and pour the cheesecake mixture into the centre. Some of it will mix with the part-baked carrot cake, the rest will sit on top.
Return to the oven, reduce the heat to 150C and bake for 20 minutes.
Remove the cakes from the oven and leave to cool. The cake should be served cold.
The contestant served hers with homemade ice cream and a praline. I think my choice would be the cream cheese icing.