Preheat your oven to 180C/160C Fan and Grease & line one 8"/20cm Cake tin with Parchment Paper!
Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine. Add the Grated Carrots & Raisins if using, and Orange Extract and fold through to combine.
Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again – try not to over mix! Pour the mixture into the prepared tin!
Bake the Cakes in the Oven for 30-35 minutes until cooked through (test with a cake tester, should be clean!) and leave to cool in the tin.
For the Cheesecake
Once the Cake is FULLY cooled, make your cheesecake filling. Start by adding your Mascarpone, Orange Extract, Mixed Spice, Cinnamon, Ginger, and Icing Sugar into a stand mixer bowl, and whisk till smooth.
Whilst mixing slowly, add in your Double Cream, and whisk again till combined and very thick.
Spread carefully over the Cake, and set in the fridge for 5-6 hours, or preferably over night!
Whip up the Double Cream with the Icing Sugar to soft peaks, and pipe on using your favourite piping tip.
Sprinkle over some chopped nuts, I use Pecans or Walnuts!
This cake does obviously have to be stored in the fridge, as its also a cheesecake. Because its a carrot cake, and *Ihatetousetheword* moist, it will be fine in the fridge.You don't have to use the spices in the cake or the cheesecake, but I adore the flavours, and its part of a Carrot Cake. I use a 2D Closed Star Piping Tip for my cream decoration as its so pretty!