I used the Ninja 9 in 1 multicooker to bake the carrot cake, Bake setting, temp 155, 35mins or until the skewer is clean. I used one 6 inch springform tin, lined the bottom and sides with parchment paper.
The original recipe is from Jane’s Patisserie https://www.janespatisserie.com/2018/01/15/carrot-cake-cheesecake/?fbclid=IwAR2c8kMnBxeYahW-dWgURZnvq6w8dU4P-rLS2H1dUq76t4P1XgnMSik8SvA
Carrot Cake Ingredients
63g sunflower oil (1)
1 Large Egg (1)
113g Grated Carrot (2)
38g Raisins (2)
1/2 tsp Orange Extract (2)
88g Self Raising Flour (3)
1/4 tsp and 1/8tsp bi carb (3)
1/2 tsp Ground Ginger (3)
1/2 tsp Ground Cinnamon (3)
Cheesecake Ingredients
250g Mascarpone (1)
1/2 tsp Orange Extract (1)
1/4 tsp Ground Ginger (1)
1/4tsp Mixed Spice (1)
38g Icing Sugar (1)
150ml Double Cream (2)
Decoration Ingredients
75ml Double Cream (1)
1 TBSP Icing Sugar (1)
38g Chopped Pecans/Walnuts (2)
METHOD
Carrot Cake
Add Carrot cake ingredients (1) into a large bowl and combine. Add ingredients (2) to the bowl and mix. Add ingredients (3) mix well. Pour mixture into the prepared tin and bake.
I used a 6 inch springform tin, lined the bottom and sides with parchment paper. I used the Ninja 9 in 1 multicooker, Bake setting, temp 155, 35mins bake until skewer is clean.
Allow cake to cool completely.
Cheesecake
Add all Cheese Cake ingredients (1) into a stand mixer and mix until smooth. Add ingredients (2) and mix until thick. Spoon over the cooled carrot cake and place in the fridge to set over night or minimum 6 hours.
Decorations
Whip decorations ingredients (1) until it reaches soft peaks. Place cream in a piping bag and a star tip. Pipe cream stars round the cake. Sprinkle ingredients (2) onto the cake.