Carrot Crumble Cheesecake

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    902
based on 7 ratings

The main ingredient of this carrot cake are grated carrots and ground almonds for a tasty pastry base. But first you need to prepare the crumble topping because it needs to be refrigerated. It’s the cheesecake filling that makes this recipe so special: it is dolloped onto the carrot pastry base, under the crunchy crumble topping. A slightly modified classic, perfect for Easter.   User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 23, 2024

Ingredients

  • Butter icon
    Butter
    100 g
  • Carrot icon
    Carrot
    300 g
  • Caster sugar icon
    Caster sugar
    330 g
  • All purpose flour icon
    All purpose flour
    450 g
  • Salt icon
    Salt
    2 pinches
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Cream cheese icon
    Cream cheese
    250 g
  • Egg icon
    Egg
    5
  • Lemon zest icon
    Lemon zest
    1 pinch
  • Cornflour icon
    Cornflour
    30 g
  • Almonds icon
    Almonds
    160 g
  • Vegetable oil icon
    Vegetable oil
    150 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Ground cinnamon icon
    Ground cinnamon
    1 tablespoon
  • Icing sugar icon
    Icing sugar
    40 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Large glass bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Food processor attachment
  • kCook icon Medium bowl
  • kCook icon Square pan - 30cm (12")

Step preview

  1. Add ingredients into a large glass bowl
  2. With your hands, knead together to make a crumble
  3. Place in the fridge to chill and continue
  4. Add ingredients into a medium bowl
  5. Mix until well combined smooth
  6. Pre-heat an oven 170°c
  7. Line a square pan with parchment paper and set aside
  8. Assemble the Food Processor attachment to the machine
  9. Fit the coarse grating (3) disc, attach the lid and ensure it is locked into place
  10. Grate Ingredients into the Food Processor bowl
  11. Remove the attachment from the machine
  12. Attach the Whisk
  13. Add ingredients into the appliance bowl
  14. Whisk with splashguard fitted - 5 min, speed 5
  15. Add ingredients into the appliance bowl
  16. Transfer the carrot and nut mixture from the attachment bowl
  17. Whisk with splashguard fitted - 1 min, speed 1
  18. Transfer the batter into the square pan and spread until level
  19. Spoon the cheesecake mixture on top and pour the crumble mix over it
  20. Bake 35–40 min at 170°c
  21. Remove from the oven and let cool completely
  22. Remove the cake and dust with icing sugar
  23. Serve
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