26 Mar 2016

Carrot Cake Crumble Bars

No Comments Baking and Bars / Traybakes

Carrot cake is any cake made with… carrots. I’ve made carrot cake with pineapple, carrot cake cookies and carrot cake granola but I’ve never combined carrot cake and cheesecake… until now! These carrot cake bars have a carrot cake base, cheesecake swirled with carrot jam in the middle, then carrot crumble on top.


Carrot Cake Crumble Bars
 
Prep time
Cook time
Total time
 
Author:
Serves: 8" x 8" square
Ingredients
Carrot Cake Base
  • 160g plain flour
  • 55g rolled oats
  • 75g light brown sugar
  • 50g caster sugar
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 115g butter
  • ½ tsp vanilla extract
  • 75g carrots, grated
  • 30g desiccated coconut
  • 40g raisins
  • 30g walnuts/pecans
Cheesecake Topping
  • 225g cream cheese
  • 65g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
Topping
  • Carrot cake jam
  • ~60g white chocolate chips
Directions
Carrot Cake Base
  1. Preheat the oven to 175C/350F.
  2. Pulse the flour, oats, sugars, spices and baking soda with the butter in a food processor to resemble breadcrumbs.
  3. Stir in the coconut, raisins and nuts.
  4. Remove ¼ of the mixture and set aside for the topping, spread the rest into a greased 8" x 8" pan.
  5. Bake for 20 mins while you make the cheesecake.
Cheesecake Filling
  1. Pulse everything (except the carrot jam) in a food processor until smooth.
  2. Spread over the warm base.
  3. Place a few puddles of carrot jam on top, then swirl with a blunt knife.
  4. Sprinkle the reserved base mixture and chocolate chips on top, then bake for another 30-40 mins until slightly jiggly in the middle but mostly set.
  5. Refrigerate for 2 hours+ before slicing.

Carrot cheesecake assembly

Carrot cake on the top and bottom with cheesecake and carrot jam in the middle

Carrot Jam
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 350g thick cut marmalade (3/4 a jar)
  • 1 tbsp molasses
  • 150g carrots, grated
  • 100g pineapple, chopped
  • 20g desiccated coconut
  • ½ tsp cinnamon
  • ½ mixed spice (nutmeg, ginger, cloves)
  • 1 tsp crystallized ginger
Directions
  1. Boil everything everything in a saucepan for ~5 mins until thickened, stirring to prevent burning.
  2. Stir in the chopped crystallized ginger.
  3. Cool before use.

Tags: , , , ,
written by
The author didn‘t add any Information to his profile yet.
No Responses to “Carrot Cake Crumble Bars”

Leave a Reply

Rate this recipe: