Baking Premixes, Carrot Cake, Recipes

Cheesecake Carrot Cake

Posted on by Kate de Wet

Cheesecake Carrot Cake

For Carrot Cake

  • 300 grams Carrot Cake Premix
  • 3 eggs
  • 360 ml milk
  • 40 ml melted butter
  • 180 grams carrots (grated)

For Cheesecake

  • 250 ml cream cheese ((medium fat if desired, or you can sub it for full cream yoghurt) )
  • 1 egg ((can sub for 2 egg whites) )
  • ¼ tsp salt
  • sweetener drops

For Granola Crust base

  • 1 cup granola
  • 1 tbsp nut butter
  • 2 tbsp sticky sweetener (honey, maple syrup etc)
  • 2 tbsp milk ((you may need more) )
  • ⅓ tsp salt

  1. Preheat the oven to 180 degrees Celsius.

  2. Prepare your Carrot Cake as per instructions on the box.

  3. For your base, put your granola in a blender and quickly blitz it once or twice. Don't let it become fine, it is just to crush it a bit.

  4. Combine the nut butter, sweetener and milk together and mix through the granola. You may need a dash more milk but keep the mixture quite dry.

  5. Use your palm to press the granola base into the base of a greased tin.

  6. Pour in your cake mixture.

  7. Prepare your Cream Cheese Mixture by simply blending all the ingredients for it together. You may need to soften your cream cheese in the microwave for a couple of seconds first.

  8. Pour over your cake and use a spoon to fold once or twice to incorporate it a bit into the mixture.

  9. Bake for 45-50 minutes.

  10. Serve with a cream cheese frosting/drizzle as desired. ENJOY!

Kate de Wet