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For Cheesecake:

8 oz or 250 g cream cheese, room temperature
1/4 cup castor sugar (superfine sugar)
1 tbs lemon juice
2 eggs
1/4 cup bitter cream

For Carrot Cake:

1 cup All Goal flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
3/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp clove powder
Pinch of salt
2 eggs
1 carrot, grated
1/2 cup castor sugar
1 tsp vanilla extract
1/2 cup oil
2 tbs maple syrup
1/4 cup dried coconut (elective)
1/4 cup raisins

For Whipped Cream Cheese Frosting:

7 oz cream cheese, room temperature
3 tbs butter, room temperature
1 cup icing / powdered sugar
1 tsp vanilla extract
1 cup prepared whipped cream
Toasted complete pecan nuts to embellish
Caramel sauce for topping


1. Preheat oven to 180 C, 350 F. Utilizing a chunk of foil and parchment paper greater than the tin, clip each collectively onto the underside of a 6.5 inch spring kind pan. Paper above the foil. Don’t trim off extra foil and paper however simply carry it up the outer aspect of the tin. Grease paper and up the perimeters of the tin.

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