Servings 16 | Prep Time: 20 minutes | Baking Time: 45 minutes

Equipment;

8x8 Loose bottom square cake tin

Tapered Spatula

Grater

Large mixing bowl

Ingredients;

160ml vegetable oil

110g soft brown sugar

2 large eggs

160g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground cloves

170g grated fresh carrot

2 tsp vanilla

70g chopped walnuts

400g cream cheese

2 eggs

100g caster sugar

2 tsp plain flour

METHOD

Preheat oven to 170C and line a 8x8 loose bottom square baking tin with non-stick baking paper

In a medium bowl mix the cream cheese with the eggs, sugar and flour until well combined then set it aside.

In a large bowl whisk the eggs, oil and sugar together well for a few minutes

Sift in the flour, bicarbonate of soda, baking powder, ground cinnamon, ground nutmeg and ground cloves then fold the mixture together with a rubber spatula until it’s almost combined.

Grate the carrots coarsely then fold them into the batter with the vanilla and chopped walnuts until fully combined and no more flour is visible.

Pour ¾ of the batter into the prepared baking tin, then add several tbsp of the cream cheese mixture across the batter and spread it across. Top the cream cheese with spoons of the remaining carrot cake batter then using a tapered spatula swirl the cream cheese and carrot cake batter gently to create a swirl effect. BAKING TIP: Less is more when it comes to this step so don’t over swirl the mixtures together.

Bake the carrot cake cheesecake in the oven for 40-45 minutes until risen and golden brown.

Leave to cool in the tin before pushing it out and cutting into 16 equal squares.