Carrot Cake Cheesecake Bars with Whipped Caramel and Toffee Walnuts

Making the toffee walnuts

1. 01
   Melt the brown sugar, butter and salt together in a medium saucepan over medium-low heat. Stir gently until combined, without over-stirring.
2. 02
   Add the walnuts and cook, stirring gently, until the coating thickens and sticks to the nuts.Start 3 min timer
3. 03
   Transfer the walnuts to a parchment-lined baking sheet and bake at 300°F (150°C), stirring once halfway through.Start 10 min timer
4. 04
   Cool the walnuts completely, then finely chop 50 g (about ½ cup) for the cake and save the rest for topping. For finer candied walnuts, chop them before coating in the toffee.

Making the cake and cheesecake layers

5. 05
   Beat the cream cheese and sugar in a small bowl until smooth. Add the egg yolk and vanilla and mix until fully combined. Set the cheesecake layer aside.
6. 06
   Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving some overhang for easy removal.
7. 07
   Whisk the melted butter and brown sugar together in a large bowl. Add the egg and vanilla and whisk until the mixture lightens slightly in colour.
8. 08
   Sift in the flour, cinnamon, baking powder and salt and fold until just combined. Gently fold in the shredded carrots and chopped toffee walnuts.
9. 09
   Spread three quarters of the carrot cake batter in the prepared pan and smooth the top. Pour the cheesecake mixture over it and spread evenly.
10. 10
    Dollop the remaining batter on top in spoonfuls without spreading or swirling. Bake until the edges are golden and the centre is just set, 25 to 30 minutes, then cool completely in the pan.Start 25 min timer

Making the whipped caramel

11. 11
    Begin the caramel only once the cake is fully cooled. Heat the sugar in a clean, heavy-bottomed saucepan over medium heat without walking away, letting it melt undisturbed and swirling occasionally.
12. 12
    Once the sugar starts to caramelise, stir gently until fully melted and deep amber. Remove from the heat and carefully whisk in the butter until mostly combined.
13. 13
    Slowly pour in the cream, which will bubble up, whisking continuously. Stir in the vanilla and salt.
14. 14
    Return to the heat and cook to 220°F (104°C) for a soft, pourable caramel or 230°F (110°C) for a thicker, chewy one. Do not exceed 230°F or it will harden too much to whip.
15. 15
    Pour the hot caramel over the chopped white chocolate immediately and whisk until fully melted and smooth.
16. 16
    Let the caramel cool at room temperature until thickened but still soft enough to whip. If it cools too much, reheat gently to soften it.
17. 17
    Whip the caramel in a stand mixer with the whisk attachment on medium-high speed until light and fluffy.

Assembling

18. 18
    Spread the whipped caramel evenly over the cooled bars.
19. 19
    Chill in the fridge until set.Start 1 h 0 min timer
20. 20
    Cut into bars, top with extra toffee walnuts and serve at room temperature for the best flavour and texture.
21. 21
    Store leftovers in an airtight container in the fridge for up to 5 days. The bars freeze without the caramel layer for up to 2 months; add the caramel after thawing. Avoid over-chilling or over-whipping the caramel.