Gluten Free Dairy Free Carrot Cake Cheesecake

By Tracy

12 Person

60 Minutes

154 Calories

This Gluten Free Dairy Free Carrot Cake Cheesecake features a healthy carrot cake bottom and a no-bake, dairy and sugar-free cheesecake topping! Only 150 calories and perfect for Easter! If you aren’t dairy-free, you could totally use “normal” cream cheese and true hip (cool whips natural, not-full-of-weird-stuff’s cousin) and still be able to shovel this cake/cheesecake hybrid into your mouth.

Ingredients

Topping

3 tbsp. Unsweetened Coconut flakes
1 package dairy-free whipped
1/2 tsp. Vanilla extract
1/2 tsp. Lemon juice
2 tbsp. Swerve sweetener
1 package dairy-free cream cheese, softened

Cake

3 tbsp. Pecans
1 cup Grated carrots, lightly packed
1/2 tsp. Vanilla extract
5 tbsp. Swerve Sweetener
2 tbsp. Coconut oil, melted
2 Eggs, at room temperature
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 tsp. Cinnamon
1/4 tsp. Baking powder
1/4 tsp. Baking soda
6 tbsp. Coconut flour sifted

Method

01

Preheat your oven to 350 degrees F. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
02

In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, sweetener and vanilla until light and fluffy.
03

Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
04

Stir in the grated carrots and pecans until well mixed. Let stand for 10 minutes so the coconut flour can absorb the moisture. It will be quite thick.
05

Press into the bottom of a 9-inch springform pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, about 20-25 minutes. Slice around the outsides of the cake, just to loosen it from the edges, and then let cool completely.
06

In a large bowl, beat together the softened cream cheese, sweetener, lemon juice and vanilla until soft and fluffy. Gently fold in the dairy-free whipped topping.
07

Pour the cheesecake filling over top of the cooled carrot cake bottom and gently smooth it out evenly.
08

Sprinkle with the coconut flakes, pressing in evenly. Garnish with additional pecans, if desired. Cover and place in the freezer for at least 4 hours, up to overnight.
09

When ready to serve, thaw for 5 minutes or so and then slice and devour!

Related Tags

Gluten Free Dairy Free Carrot Cake Cheesecake

4.3

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Calorie 154 Kcal
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

Topping

3 tbsp. Unsweetened Coconut flakes

1 package dairy-free whipped

1/2 tsp. Vanilla extract

1/2 tsp. Lemon juice

2 tbsp. Swerve sweetener

1 package dairy-free cream cheese, softened

Cake

3 tbsp. Pecans

1 cup Grated carrots, lightly packed

1/2 tsp. Vanilla extract

5 tbsp. Swerve Sweetener

2 tbsp. Coconut oil, melted

2 Eggs, at room temperature

1/4 tsp. Nutmeg

1/4 tsp. Salt

1 tsp. Cinnamon

1/4 tsp. Baking powder

1/4 tsp. Baking soda

6 tbsp. Coconut flour sifted

03 Method

Step 1

Preheat your oven to 350 degrees F. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.

Step 2

In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, sweetener and vanilla until light and fluffy.

Step 3

Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.

Step 4

Stir in the grated carrots and pecans until well mixed. Let stand for 10 minutes so the coconut flour can absorb the moisture. It will be quite thick.

Step 5

Press into the bottom of a 9-inch springform pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, about 20-25 minutes. Slice around the outsides of the cake, just to loosen it from the edges, and then let cool completely.

Step 6

In a large bowl, beat together the softened cream cheese, sweetener, lemon juice and vanilla until soft and fluffy. Gently fold in the dairy-free whipped topping.

Step 7

Pour the cheesecake filling over top of the cooled carrot cake bottom and gently smooth it out evenly.

Step 8

Sprinkle with the coconut flakes, pressing in evenly. Garnish with additional pecans, if desired. Cover and place in the freezer for at least 4 hours, up to overnight.

Step 9

When ready to serve, thaw for 5 minutes or so and then slice and devour!

04 Author