This Gluten-Free, Dairy-Free Carrot Cake Cheesecake combines the best of two classic desserts.
Listen up, folks. I’ve got a dessert mashup that’s about to rock your gluten-free, dairy-free world: carrot cake cheesecake. Yep, it’s exactly what it sounds like—a perfectly spiced, tender carrot cake base topped with a creamy, dreamy layer of fluffy cheesecake. It’s two of the best desserts ever in one heavenly slice, and honestly, I’m not sure life gets better than this. Imagine digging into a dessert that feels indulgent, tastes like a celebration, and just happens to satisfy all your dietary needs.
This is the grand finale of what I like to call “operation too much carrot cake,” and trust me, we’re going out with a bang. We’ve had muffins, sugar-free options, even Paleo spins, but this? This is next level. The combo of textures—the soft, cinnamon-kissed carrot cake with that smooth, velvety cheesecake on top—is basically dessert perfection. And the best part? It’s ridiculously easy to make, so you can impress your crew without breaking a sweat. Bonus points if you enjoy it while wearing your cozy PJs, but hey, you do you.
Is This Gluten-Free, Dairy-Free Carrot Cake Cheesecake Healthy?
While I wouldn’t consider this an outright health food, it has healthy properties that make it a much more nutritious, wholesome option than so many other desserts out there. The coconut flour is high in potassium, iron, and fiber, while the carrots are an antioxidant powerhouse rich in vitamins A, K1, B6, and biotin. Swerve, a keto-friendly powdered sweetener, contains no sugar and no calories. One thing to be mindful of is that certain ingredients, including coconut flakes, non-dairy cream cheese, and non-dairy whipped topping, can be high in saturated fat. All in all, this is the type of dessert that’s perfect to enjoy in moderation or for a celebration.
A Mashup Made In Heaven
When you first think about it, carrot cake and cheesecake might seem like an unlikely duo. But when you break it down, they’re actually a perfect pairing. Carrot cake has warmth and spice with its cinnamon, nutmeg, and naturally sweet grated carrots, while cheesecake adds creamy, tangy richness. Together, they create a dessert that’s layered, dynamic, and so much more than the sum of its parts.
By combining the cozy, homey feel of carrot cake with the indulgence of cheesecake, this recipe gives you the best of both worlds. It feels familiar yet totally exciting and brand new. And that’s why it’s an all-star in my book.
How To Make Ahead And Store
The cake can be kept in the freezer for up to 1 month, either whole or sliced. Thaw for 5 minutes before serving.
Serving Suggestions
If you’re enamored with all things carrot cake, there are so many other recipes for you to try! Some of my favorites include these Carrot Cake Truffles, Gluten-Free Carrot Cake Muffins, and Carrot Cake Cupcakes. Of course, cheesecake deserves some love, too. Check out this Peach Cheesecake, Healthy Cottage Cheese Cheesecake, and Sugar Cookie Greek Yogurt Cheesecake.
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
- 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This looks amazing! I can hardly wait to try it! How long will it last if I make this in advance and freeze it?
Thank you, Katie! I would say a couple of months at the most in the freezer.
Amazing! Thank you!! I’m making it for Valentines Day this weekend! Very excited to try it out ☺️
You’re welcome, Katie! Oh yaayy! I hope you love it!
Can I sub regular or almond flour for the coconut flour?
Hi Dani – Yes you can but keep in mind that coconut flour has a unique texture and absorbs more liquid than other flours. If you use almond flour, you might need to use more of it than the coconut flour amount specified in the recipe, and maybe adjust the liquid ingredients as well. Regular flour could work too, but it won’t be gluten-free anymore 🙂
When I make substitutions, I always keep an eye on the batter’s consistency. You might need to experiment a bit to get the perfect result with the substituted flour.