Dairy-Free Cheesecake | Carrot Cake

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A stunning layered dessert featuring a spiced carrot cake base, a rich and creamy cheesecake middle, and a smooth cream cheese frosting. Fully dairy-free options are provided for every component.

Ingredients

Carrot Cake Layer

  • 1 cup Gluten-Free 1:1 Flour (or all-purpose flour if not GF)

  • 1 tablespoon corn starch

  • ½ cup granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • ½ cup vegetable oil

  • 2 large eggs, room temperature

  • 1 cup finely shredded carrots

  • 1 teaspoon vanilla extract

Cheesecake Layer

  • 24 oz (three 8 oz packages) dairy-free cream cheese* or regular cream cheese, softened

  • ½ cup dairy-free sour cream* or regular sour cream, room temperature

  • 2 large eggs, room temperature

  • ⅔ cup granulated sugar

  • 1 ¼ teaspoons vanilla extract

  • 3 tablespoons Gluten-Free 1:1 Flour (or all-purpose flour) [Note: Omit if using standard cream cheese, as listed in the original variation]

Cream Cheese Frosting

  • 4 oz dairy-free cream cheese* or regular cream cheese, softened

  • 4 tablespoons dairy-free butter* or regular butter, softened

  • 1 ½ cups powdered sugar, sifted

  • 1 teaspoon vanilla extract

*Recommended dairy-free brand: Kite Hill for best results.

Preparation:

  1. Ensure all refrigerated ingredients (cream cheese, sour cream, eggs) are at room temperature. This is crucial for a smooth, lump-free batter.

  2. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper.

Make the Carrot Cake Layer:

  1. In a medium bowl, whisk together the gluten-free flour, corn starch, sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.

  2. In a separate large bowl, whisk the ½ cup oil, 2 eggs, and 1 tsp vanilla until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded carrots.

  3. Pour the batter into the prepared springform pan and smooth the top.

  4. Bake for 18-20 minutes, until the top is set and a toothpick comes out clean. It will bake further with the cheesecake layer. Leave the oven on.

Instructions:

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