Gluten-Free, Dairy-Free Carrot Cake Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A decadent two-layer dessert combining spiced carrot cake with a creamy dairy-free cheesecake filling. The warm spices and bright lemon complement the sweet, rich layers. Serve chilled.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
- 1 8-ounce package dairy-free cream cheese (softened )
- 2 tablespoons Swerve sweetener (or granulated sweetener of choice)
- 1/2 teaspoon lemon juice
- 1 9-ounce package dairy-free whipped topping
- 3 tablespoons unsweetened coconut flakes
At a glance
PER SERVING · TIME 280M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 133mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 12mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.