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Gluten Free Dairy Free Carrot Cake Cheesecake - This easy cake has a healthy carrot cake bottom and a no-bake, dairy and no sugar added cheesecake topping! Only 150 calories and perfect for Easter! | #Foodfaithfitness | #Glutenfree #Dairyfree #Sugarfree #Carrotcake #Easter
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Gluten Free Dairy Free Carrot Cake Cheesecake

This Gluten Free Dairy Free Carrot Cake Cheesecake features a healthy carrot cake bottom and a no-bake, dairy and sugar free cheesecake topping! Only 150 calories and perfect for Easter!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 People
Calories 154kcal
Author Taylor

Ingredients

  • 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

Instructions

  • 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!

Notes

You could also use regular raw cane sugar, but this will change nutritional information

Nutrition

Calories: 154kcal | Carbohydrates: 12.1g | Protein: 2.4g | Fat: 12.3g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 31mg | Sodium: 146mg | Potassium: 48mg | Fiber: 2.4g | Sugar: 4.3g | Vitamin A: 1150IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.2mg