carrot cake cheesecake
- ¾ cup (90g) almond meal (ground almonds)
- ¼ cup (55g) raw caster (superfine) sugar
- 1½ teaspoons baking powder
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- 2 eggs
- ½ cup (140g) natural Greek-style (thick) yoghurt
- ¼ cup (60ml) light-flavoured extra virgin olive oil
- 2 small carrots (250g), peeled and grated
- 1 cup (140g) wholemeal spelt flour
- ¼ cup (20g) shredded coconut
pecan praline
- ¾ cup (90g) pecans
- 2 tablespoons honey
- cheesecake topping
- 1¼ cups (315g) cottage cheese
- ¾ cup (210g) natural Greek-style (thick) yoghurt
- 2 eggs
- 1 teaspoon vanilla bean paste
- ¼ cup (55g) raw caster (superfine) sugar
- Preheat oven to 160°C (325°F). To make the pecan praline, place the pecans and honey on a baking tray lined with non-stick baking paper. Cook for 15 minutes or until the honey is bubbling. Set aside at room temperature for 5 minutes to cool slightly, then place in the fridge to cool completely.
- Place the almond meal, sugar, baking powder, mixed spice, ginger, eggs, yoghurt, oil, carrot, flour and coconut in a large bowl and stir to combine. Spoon into a lightly greased 20cm round springform tin lined with non-stick baking paper, smoothing the top. Cook for 40 minutes or until cooked when tested with a skewer.
- To make the cheesecake topping, place the cottage cheese, yoghurt, eggs, vanilla and sugar in a food processor and process until smooth. Pour on top of the cooked cake, return to the oven and cook for 35–40 minutes or until set. Turn the oven off and leave the cheesecake in the oven for 30 minutes to cool slowly. Place in the fridge to cool completely. Break up the praline and sprinkle over the cake to serve. Serves 8–10.
© DONNA HAY GROUP
