
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
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Preheat the oven to 180 degrees Celsius.
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Prepare your Carrot Cake as per instructions on the box.
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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.
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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.
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Use your palm to press the granola base into the base of a greased tin.
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Pour in your cake mixture.
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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.
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Pour over your cake and use a spoon to fold once or twice to incorporate it a bit into the mixture.
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Bake for 45-50 minutes.
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Serve with a cream cheese frosting/drizzle as desired. ENJOY!