Doubledecker Carrot Cake Cheese Cake
Carrot Cheesecake
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/3 cup coconut sugar
- 3 eggs
- 1 1/2 cups almond flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup shredded, unsweetened coconut
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/4 cup raisins or chopped dates
- 1/4 pecans, toasted and chopped
Preheat oven to 325. Grease and line a spring form pan. Using a mixer blend oil, honey, and coconut sugar. Add one egg at a time fully incorporating after each egg. In a bowl stir together flour, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to the batter a little at a time using a mixer. Beat until well blended. Stir in coconut, carrots, raisins, and pecans. Pour into prepared pan and bake for 25-30 minutes. Cool on a rack. While the carrot cake is baking prepare the cheesecake batter.
Cheesecake
- 24oz cream cheese
- 2/3 cup sour cream
- 1 cup coconut sugar
- 3 tbsp all purpose gluten free flour
- 3 large eggs
- 2 tsp vanilla
- *roasting pan with edges that fits the spring form pan
- *all ingredients should be at room temperature.
Preheat oven to 350. Beat cream cheese, sour cream, coconut sugar, and flour on medium till smooth. Add eggs one at a time mixing well after each egg. Mix in vanilla. Pour batter over the cooled carrot cake. Place the spring pan in a roasting pan in the oven. Fill the roasting pan with about an inch of water. Bake for 45 minutes- 1 hour. The middle should be slightly jiggly. Turn off the oven and allow cake to sit for 25 minute. Carefully remove the spring pan from the oven and allow to cool completely on a rack. Refrigerate for 6-8 hours. Slice and enjoy!
This plate was made by:
A Thoughtful BiteIndian River County
Ashley Kennedy
Posted: 2016-09-29 07:08:30
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