*Ingredients / for 8 people:

+For a mold of 20 to 25 cm – 8 people:
+carrot cake:
°10 cl vegetable oil
°300g carrot
°125g sugar
°50g brown sugar
°150g flour
°30 g coarsely chopped walnuts
°2 eggs
°1 heaped teaspoon of baking powder
°1 teaspoon ground cinnamon
°2 pinches of nutmeg
°1 pinch of salt
°500g cream cheese (Philadelphia)
°100g sugar
°115 g heavy cream
°2 eggs
°1 teaspoon of flour
°1 vanilla pod


Peel, finely grate the carrots and set aside. Butter and flour a 25cm springform pan. Preheat the oven to 180 °.
Carrot cake: In a mixer , beat the oil, the brown sugar and the sugar until you obtain a homogeneous mixture. Add the 2 eggs and beat again. Add the flour, baking powder, cinnamon, nutmeg, salt and beat again. Finally, add the grated carrots and the crushed walnuts and mix one last time. To book.
Cheesecake: With a mixer on high speed, beat the cream cheese, sugar, eggs and flour. When the mixture is homogeneous, add the seeds of the vanilla pod and the fresh cream before mixing one last time. To book.
Dressing in the mold: Pour half of the carrot cake preparation into the mold, tap the mold on your work surface so that the preparation is well spread in the bottom of the mold.  With a tablespoon, place spoonfuls of cheesecake preparation in the mold on the carrot cake preparation without mixing (this is essential for the visual cutting), proceed in the same way for the rest of the carrot cake preparation and finally that of cheesecake.  The goal is not to have 4 layers of the same thickness but rather carrot cake balls hidden in the cheesecake to surprise your gourmets when serving.
To finish
Bake for 60 minutes at 180° for a 25 cm mold (if the mold is smaller, the cake will therefore be thicker, so it will have to be cooked a little more). Leave to rest in the oven for 10-15 minutes before taking it out, then when it has completely cooled, unmold it and keep it in the fridge.

Enjoy !