MEL'S CARROT CAKE / CHEESE CAKE

MEL'S CARROT CAKE / CHEESE CAKE:

CHEESE CAKE:

500g cream cheese room temp;

½ C sugar;

2 large eggs;

1Tsp flour;

1tsp vanilla extract;

½ C sour cream;

CARROT CAKE:

¾ C canola oil;

¼ C packed light brown sugar;

¾ C white sugar;

2 large eggs;

1tsp vanilla extract;

1¼ C all purpose flour;

½ tsp bicarb;

¾ tsp cinnamon;

¼ tsp nutmeg;

pinch of cloves;

¼ tsp salt;

1½ C grated carrots

CREAM CHEESE FROSTING:

90gcream cheese room temp;

2 Tbsp soft butter;

1 ½ C icing sugar;

1 tsp vanilla&

1 Tbsp sour cream.

CHEESECAKE:

Using an electric mixer beat cream cheese, sugar, eggs & flour until

smooth.  Add vanilla & sour cream & mix until just blended.

Set aside.

CARROTCAKE:  

Using an electric mixer beat tog oil; brown sugar, white sugar until

Smooth & add eggs & vanilla & beat until mixt is light & creamy.

Stir in flour, bicarb, cinnamon, nutmeg, cloves & salt until just

combined & then mix in carrots. Preheat oven 180C & spray a 22

or 25cm springform pan.  Spread half carrot batter into bottom, 1/2

of cheesecake batter with large spoon dollop here & there, do not

mix or spread, then remaining 1/2 of carrotcake batter around

dollops of cheesecake batter, & then rest of cheesecake batter

& with spatula even layer.  Tap pan a couple of times to get rid

of airbubbles.  Bake 60-70mins (Check earlier if browning too

fast, cover with tin foil last 20-30 mins. Cake may crack-do not

worry! Don't overbake cake, shld still be slightly soft in centre top

& jiggly when removed from oven.  Let it cool completely in pan on a wire rack.

FROSTING:

Whip together cream cheese & butter until smooth, mix in icing

sugar little at a time until frosting is well combined with no

lumps. Add vanilla & sour cream & mix well. Spread frosting evenly

over completely cooled cake top & cover with tin foil/cling wrap&

place in refrigerator until well chilled before serving.