4.9 from 24 votes
Gluten-Free, Dairy-Free Carrot Cake Cheesecake
This Gluten-Free, Dairy-Free Carrot Cake Cheesecake combines the best of two classic desserts.
Prep Time
15 mins
Cook Time
25 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings:
12
People
Calories:
154 kcal
Course:
Dessert
Cuisine:
American
Ingredients
To make the carrot cake:
- 6 tablespoons coconut flour 34 grams, sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 egg at room temperature
- 2 tablespoons coconut oil melted
- 5 tablespoons Swerve sweetener or granulated sweetener of choice
- 1/2 teaspoon vanilla extract
- 1 cup carrot lightly packed, grated
- 3 tablespoons pecans diced plus additional for garnish
For the cheesecake topping:
- 1 ounce dairy-free cream cheese softened (or regular cream cheese, package
- 2 tablespoons Swerve sweetener or granulated sweetener of choice
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 ounce dairy-free whipped topping package
- 3 tablespoons coconut flakes unsweetened
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, sweetener, and vanilla until light and fluffy.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- 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.
- Press mixture 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.
- 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.
- Pour the cheesecake filling over top of the cooled carrot cake and gently smooth it out evenly.
- 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.
- When ready to serve, thaw for 5 minutes before slicing.
Cup of Yum
Nutrition Information
Calories
154kcal
(8%)
Carbohydrates
12.1g
(4%)
Protein
2.4g
(5%)
Fat
12.3g
(19%)
Saturated Fat
7.2g
(36%)
Polyunsaturated Fat
0.6g
(4%)
Monounsaturated Fat
1.2g
(6%)
Cholesterol
31mg
(10%)
Sodium
146mg
(6%)
Potassium
48mg
(1%)
Fiber
2.4g
(10%)
Sugar
4.3g
(9%)
Vitamin A
1150IU
(23%)
Vitamin C
0.7mg
(1%)
Calcium
8mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12 People
Amount Per Serving
Calories 154
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 12.1g | 4% |
| Protein | 2.4g | 5% |
| Fat | 12.3g | 19% |
| Saturated Fat | 7.2g | 36% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 1.2g | 6% |
| Cholesterol | 31mg | 10% |
| Sodium | 146mg | 6% |
| Potassium | 48mg | 1% |
| Fiber | 2.4g | 10% |
| Sugar | 4.3g | 9% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.