Preparation method

• Preheat oven to 180 C and line a baking tray with parchment paper.
• Deconstruct the carrot cake and bake in oven for 20 min. Place cake in blender to make crumbs.
• Make crumble: In a bowl, combine carrot cake crumbs with butter and sugar.
• Press mixture into a 9-inch spring form pan, to form the base.
• In a large bowl with hand-held electric mixer, beat cream cheese and sugar on medium speed.
• Add double cream and vanilla. Add eggs one at a time, mixing on low speed after each addition.
• Lastly fold in orange zest and liquor.
• Pour filling over base and spread evenly with a spatula.
• Bake for 70 min. Allow to cool, then refrigerate for 6 hrs or preferably overnight.