Carrot Cake Cheesecake

Ingredients  

120ml flavourless oil (vegetable I used)
60g granulated or caster sugar
60g light brown sugar
2 medium eggs
125g self raising flour
200g carrots
1tsp ground ginger
1tsp ground cinnamon
125g mixed fruit (soaked in tea, juice or alcohol)

Cheesecake mix:
300ml double cream
600g cream cheese
50g icing sugar
50g mixed fruit

Method

1) Start by soaking your mixed fruit in 100ml of tea, juice or alcohol and leave overnight
2) Preheat your oven to 170C and line and grease 1 6 inch loose bottom cake tin. The next day take your carrots and create them and then mix all your cake batter ingredients to form a cake mix. Bake for 40 minutes
3) Allow your cake to cool fully and once cool whip your double cream for your cheesecake batter until stiff peaks before folding in your cream cheese and icing sugar with your soaked mixed fruit.
4) Finally, top your cake with the cheesecake mixture and chill for 6 hour or ideally overnight. Top with more great carrots to serve.