Soft and fluffy, perfectly spiced carrot cake topped with a luscious cheesecake layer. This wonderfully spring treat is so easy to make and absolutely delicious! Made with simple, real ingredients these bars would be great as a dessert, afternoon snack, or even as a sweet breakfast on-the-go.
paleo (gluten free/grain free/dairy free), refined sugar free
Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.
Soak cashews for 2 hours in cold water or 20 minutes in hot water if short on time.
Make the cheesecake mixture. Drain and rinse the cashews. In a food processor (ideal), small blender, or with an immersion blender, blend the cashews, maple syrup, coconut oil, nut/seed milk, lemon juice, and vanilla together until creamy and smooth. Add the 2 tbsp of tapioca flour and blend again until well combined. Set aside.
Make the carrot cake batter. In the bowl of a stand mixer (or in a large bowl if mixing by hand), beat the coconut sugar, avocado oil, and eggs until light and frothy
Add the cassava, tapioca, baking powder, spices, and sea salt and stir until just fully incorporated. Scrape down the sides and bottom of the bowl add the nut/seed milk and stir again until milk is just fully incorporated. Scrape down the bowl once more if needed to ensure ingredients are evenly distributed without overmixing.
Gently fold in the shredded carrots using a silicone spatula or wooden spoon.
Pour the batter into the prepared baking dish and, using a rubber spatula, gently spread into an even layer in the pan.
Create the swirl. Dollop the cheesecake mixture over the carrot cake and use a sharp knife or toothpick and make a swirling motion in the batter.
Bake for 25-27 minutes or until top is firm and golden brown, checking for doneness with a toothpick. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.
Slice and enjoy!
Storage: These Carrot Cake Cheesecake Bars will keep in the fridge in an airtight container, for 2-3 days. Or keep in the freezer for longer storage. Let frozen bars temper at room temperature for a few minutes before enjoying.
Shredded Carrots: I find the grating from a food processor to be too big. Use either the fine or medium side on your hand grater.
Recipe by: Freshly Dafna
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Carrot Cake Cheesecake Bars https://www.freshlydafna.com/carrot-cake-cheesecake-bars/