Description
This Carrot Cake Cheesecake is a Paleo must try dessert. Decadent, rich and oh-so satisfying. Healthy, and made with amazing ingredients.
Ingredients
Units
Scale
For the carrot cake
- 2 cups cashew flour
- 3 cups shredded carrot
- 6 eggs
- 1/2 cup melted coconut oil
- 2/3 cups maple syrup
- 2 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
For the cheesecake
- 3 cups raw cashews, soaked overnight and rinsed
- 1 cup honey
- Juice of 1/2 lemon
- 1/2 cup canned full fat coconut milk
- 1 cup melted coconut oil
For garnishing
- Paleo Whipped Cream
- 4 tbsp chopped walnuts
Instructions
- Preheat oven to 350 F. Grease cake pans and set aside.
- Place carrot cake ingredients in a standing mixer’s bowl, and mix on medium until incorporated. Divide the batter into the two cake pans and bake for 45 minutes. Once they are done baking, let cool completely and transfer each to a large plate.
- Add cashews to high-speed blender and blend on high until smooth. Add in honey, lemon juice and coconut milk and blend until well combined. While blender is on, slowly add in melted coconut oil. Keep on blending until mixture is smooth and creamy. Divide cheesecake mixture and pour on top of each of the carrot cakes. Place cakes in refrigerator overnight.
- Make the Paleo Whipped Cream and chill in refrigerator.
- Assemble the cake*: bottom layer should be a carrot cake, second layer should be a thin cheesecake layer, third layer should be a carrot cake and third layer should be thin cheesecake layer.
- Open a snack size Ziploc bag and add the Whipped Cream. Seal Ziploc, cut a whole at one of the bottom corners and squeeze Whipped Cream through to decorate the cake. Sprinkle chopped walnuts, slice and serve.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American