Carrot and cheesecake layer cake
- A challenge
- March 2018
- Serves 20 (at least)
- Hands-on time 1 hour 20 min, oven time 60-70 min, plus cooling and up to 7 hours chilling
Four layers of carrot cake sponge are sandwiched between a chocolate and vanilla marbled cheesecake filling and thick layers of cream cheese icing. It’s a truly spectacular celebration cake that’s perfect for feeding a crowd.
This recipe is by Bea Vo, the creative brain behind Stax Diner, Boondocks Restaurant, The Famous Flames and, formerly, Bea’s of Bloomsbury, all in London. Her newest venture, Butterscotch, has a bakery in London’s White City and a new Tea Room in Marylebone.
- 32.9g (17g saturated)
- 53.4g (38.6g sugars)
Both layers of this cake are simple to make and will keep well, but, you could simplify the recipe and just make the carrot cake (it’s so easy).
This is a cake you can devote a whole day’s baking to or bake the cake and cheesecake layers a day ahead, then make the icing and assemble the cake on the day you want to serve. Leftovers will keep for 3-4 days in a sealed container in the fridge.
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