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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
15 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 sifted 34 grams
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 eggs at room temperature
  • 2 tablespoons coconut oil melted
  • 5 tablespoons Swerve sweetener or granulated sweetener of choice
  • 1/2 teaspoon vanilla extract
  • 1 cup grated carrots lightly packed
  • 3 tablespoons pecans diced plus additional for garnish
For the cheesecake topping:
  • 1 8-ounce package dairy-free cream cheese softened (or regular cream cheese)
  • 2 tablespoons Swerve sweetener or granulated sweetener of choice
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 9-ounce package dairy-free whipped topping
  • 3 tablespoons unsweetened coconut flakes

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
  3. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, sweetener, and vanilla until light and fluffy.
  4. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone. 
  5. 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.
  6. 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. 
  7. In a large bowl, beat together the softened cream cheese, sweetener, lemon juice, and vanilla until soft and fluffy.
  8. Gently fold in the dairy-free whipped topping. 
  9. Pour the cheesecake filling over top of the cooled carrot cake and gently smooth it out evenly. 
  10. Sprinkle with the coconut flakes, pressing in evenly. Garnish with additional pecans, if desired.
  11. Cover and place in the freezer for at least 4 hours, up to overnight.
  12. When ready to serve, thaw for 5 minutes before slicing.

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 Monounsaturated Fat 1.2g 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: 12People

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.