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.