Master Chef Australia Recipe | Carrotcake with a Cheesecake Layer Recipe

This week we tried to bake a "Carrot, Toasted Hazelnut and Cheesecake Layer Cake" from Natalie Paull from "Beatrix Bakes" Master Chef Australia Class Master. This genius concept combines two of our favorite cakes in one and it is delicious!

https://youtu.be/6cBeC4FW6qc

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Master Chef Australia Recipe | Carrotcake with a Cheesecake Layer Recipe

Yield: 8-10

Author: Traditional, but not

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Ingredients

Cheesecake Mixture

• 70g caster sugar
• 1g fine sea salt
• 250g full-fat cream cheese, softened
• 50g egg
• 150g full-fat sour cream
• 5g vanilla paste (or vanilla extract)
• 20g lemon juice

Carrot Cake

• 120g roasted and grated hazelnuts (reserve 20 g for decorating)
• 220g soft plain flour
• 10g baking powder
• 4g bicarbonate of soda
• 3g freshly ground cinnamon
• 2g fine sea salt
• 200g egg
• 200g caster sugar
• 135g hazelnut oil (or neutral oil)
• 240g carrots, peeled and coarsely grated

Frosting

• 100g full-fat cream cheese, softened
• 2g vanilla paste
• 75g mascarpone
• 30g unsalted butter, softened
• 50g white chocolate, melted

Instructions

Carrotcake with a Cheesecake Layer

1. Pre heat oven to 120°C. Lightly spray a 20cm round, 5 cm deep cake tin with non-stick cooking spray and line the base and side with baking paper.
2. For the Cheesecake Mixture, combine sugar and salt in the bowl of an electric stand mixer. Add the cream cheese and use the paddle attachment to mix on speed 2 to slowly cream the mixture, scraping down the side of the bowl often with a flexible plastic spatula. With the mixer still on low speed add the eggs, scraping well between each addition, then add the sour cream and vanilla paste and mix until combined.
3. Remove the bowl from the mixer and give the mix a final hand whisk to ensure there are no lumps. Add a little of the lemon juice, then taste it before adding a little more, until you reach your tang threshold. Pour cheesecake mixture into the prepared cake tin and place the tin in a roasting tin.
4. Pour hot water into a roasting tin or an oven tray and put in to the oven. Place the cheesecake tin on a separate rack. Bake for 45 minutes, or until just springy with no wobble. Remove from the oven and chill for at least 2 hours.
5. For the Carrot Cake, turn the oven up to 160°C. Lightly spray two 20cm round x 5cm deep cake tins with cooking oil spray and line the bases and sides with baking paper. Combine the flour, baking powder, bicarb soda, cinnamon and salt in a bowl and set aside.
6. Put the egg and sugar in the bowl of an electric stand mixer. With the whisk attachment, whisk on speed 8 for 10 minutes, then reduce to speed 4 and whisk for another 2 minutes. Turn it up to speed 6 and stream in the hazelnut oil.
7. Put the grated carrots and nuts in a large mixing bowl and pour the oily foam over them. Gently stir together with a balloon whisk.
8. Sift over the dry ingredients and fold in gently until combined.
9. Weigh half of the batter into each prepared cake tin or to it in two batches if you only have one tin. Bake for 35 – 40 minutes until the cakes feel fluffy and a skewer comes out clean.
10. Cool the cakes in their tins on a wire rack for 5 minutes, then carefully flip the cakes out and re-invert them so they are top side up.
11. For the Frosting, combine all the ingredients in the bowl of an electric stand mixer. Using the paddle attachment, mix on speed 8 (under high) for 10 minutes until fluffy and spreadable.
12. To Assemble, once the cake layers are completely cool, lightly shave the tops off both cakes and place one on your serving plate or stand and set it on a cake turntable. Carefully spread a heaped tablespoon of frosting onto the top of each cake and spread it out. Invert the cooled cheesecake directly from the tin onto the bottom cake. Flip the top cake onto the cheesecake, bottom crust side up. If you are a little off centre, use your hands to gently shift the cake top back to perfect alignment Swipe around the side of the cake with an offset spatula to smooth out the cheesecake so it is in line with the cake layers. Pile the remaining frosting on top of the cake and smooth it out.
13. Scatter the reserved hazelnuts over the top and serve and enjoy!