Step-by-step Recipe

Ingredients: BASE

• 80ml vegetable oil
• 75g brown sugar
• 1 egg
• 110g flour, self-raising
• ½tsp mixed spice
• 40g carrot
• 55g walnuts

Ingredients: CHEESECAKE

• 750g cream cheese (e.g. Philadelphia)
• 2tsp orange zest, finely grated
• 165g sugar
• 3 eggs
• 2tbps flour, plain
• ½tsp mixed spice
• ½tsp ground cardamom
• 40g carrot

Directions: BASE

Preheat oven to 160-180C. Grease 23cm square cake form and line base and sides with baking
paper. Coarsely chop the walnuts and grate carrot.

Place oil, egg and sugar in a small bowl, beat until thick and creamy. Sift in the flour.

Add mixed spice, then carrot and chopped walnuts.

Stir well and pour into the form. Even the surface and bake for 15mins, or until nearly almost
baked through. Remove from the oven, stand 15mins to cool.

Directions: CHEESECAKE

While the base is baking, prepare the filling. Place cream cheese, rind and sugar in a bowl, beat
until smooth. Beat in eggs, one at a time.

Sift in flour and spices, mix well.

Finely grate the carrot and add to the cheesecake mixture. Mix until well-combined.

Ensure your base is slightly cooled. Pour filling over cake base and even the surface.

Bake for about 40mins, until almost set but still slightly wobbly in the centre. Cool in oven with
door ajar. Refrigerate cheesecake 3hrs or overnight. Remove from the form.

Cut with a knife dipped in hot water. Dust with extra mixed spice if desired, and serve.