Ingredients

The following ingredients have 4 Servings
  • To make the carrot cake:
  • 6 Tbsp Coconut flour (sifted (34g))
  • 1/4 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/8 tsp Nutmeg
  • 2 Eggs, (at room temperature)
  • 2 Tbsps Coconut oil, (melted)
  • 5 Tbsp Swerve Sweetener ((or granulated sweetener of choice))
  • 1/2 tsp Vanilla extract
  • 1 Cup Grated carrots, (lightly packed)
  • 3 Tbsp Pecans, (diced + additional for garnish)
  • For the cheesecake topping:
  • 1 8 oz Package dairy-free cream cheese, (softened (or regular cream cheese))
  • 2 Tbsp Swerve sweetener ((or granulated sweetener of choice))
  • 1/2 tsp Lemon juice
  • 1/2 tsp Vanilla extract
  • 1 9 oz Package dairy-free whipped topping ((or tru whip))
  • 3 Tbsp Unsweetened Coconut flakes

Instruction

  • Preheat your oven to 350 degrees.
  • 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 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 bottom 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 or so and then slice and DEVOUR!