Ingredients
Carrot part
carrots
180g
6.30oz
0.72cup
12tbsp
cane sugar
80g
2.80oz
0.32cup
5.36tbsp
powdered sugar
110g
3.85oz
0.44cup
7.37tbsp
egg
2pc
vegetable oil
120ml
3.96fl oz
0.48cup
8tbsp
flour
160g
5.60oz
0.64cup
10.72tbsp
baking powder
1tsp
ground cinnamon
1tsp
ground nutmeg
pinch
pecans
50g
1.75oz
3.35tbsp
Cheese part
cream cheese
400g
14oz
1.60cup
26.80tbsp
powdered sugar
110g
3.85oz
0.44cup
7.37tbsp
egg
2pc
vanilla extract
1tsp
whipping cream
120g
4.06fl oz
cornstarch
1Tbs
Method
- Preheat the oven to 338F (170C).
- Grate carrots on a fine grater.
- In a large bowl, combine brown sugar, powdered sugar, eggs and beat until smooth. Add vegetable oil and beat again.
- Add flour sifted with baking powder, cinnamon, ground nutmeg, then chopped carrots and chopped nuts to the liquid ingredients, mix the ingredients with a spatula. The carrot part is ready.
- In a separate large bowl, combine the cream cheese, powdered sugar, eggs, vanilla extract and cream, mix everything, then add the starch and beat until smooth. The cheese part is ready.
- Pour 3/4 of the carrot part into a greased 20-22cm springform pan and smooth the top with a spatula.
- Pour 3/4 of the cheese mass onto the carrot base, then pour the remaining carrot dough, and create a pattern on top with a fragmentary creamy, wooden skewer.
- Bake the cheesecake in a preheated oven for 55-60 minutes until done. Remove the cheesecake from the oven and let cool at room temperature for about an hour.
- Then place in the fridge to cool completely for 4 hours or overnight.
