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–+ servings

Creamy Vegan Carrot Cake Cheesecake

A delicious and creamy vegan cheesecake made with carrots, perfect for those avoiding eggs and gluten.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup almond flour
  • 1/4 cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
Filling
  • 2 cups cashews soaked
  • 1 cup carrots grated
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined.
  2. Press the mixture into the bottom of a springform pan. Bake for 10-12 minutes until golden.
Make the filling
  1. In a blender, combine soaked cashews, grated carrots, coconut cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
  2. Pour the filling over the baked crust and smooth the top.
Bake the cheesecake
  1. Bake in the oven for 50-60 minutes until the edges are set but the center is slightly jiggly.
  2. Let it cool at room temperature, then refrigerate for at least 4 hours before serving.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 20g (7%) Protein: 5g (10%) Fat: 18g (28%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0g Cholesterol: 0mg (0%) Sodium: 150mg (7%) Potassium: 300mg (9%) Fiber: 3g (13%) Sugar: 8g (16%) Vitamin A: 5000IU (100%) Vitamin C: 2mg (2%) Calcium: 50mg (5%) Iron: 1mg (6%)
Keywords: carrot cake, cheesecake, gluten-free

Notes

For best results, soak cashews overnight.

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