Gluten-Free Carrot Cake Cheesecake with Optional Dairy-Free Version

A luxuriously spiced carrot cake base topped with a creamy cheesecake layer makes this dessert a celebratory centerpiece. The following recipe can easily be adapted for a dairy-free diet.

Ingredients:

Carrot Cake Layer:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon cornstarch
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 cup shredded carrots
• 1 ¼ teaspoon vanilla extract

Cheesecake Layer:

• 24 oz dairy-free or regular cream cheese, softened
• ½ cup dairy-free or regular sour cream, room temperature
• 2 large eggs
• ⅔ cup sugar
• 1 ¼ teaspoon vanilla extract
• 3 tablespoons gluten-free all-purpose flour

Dairy-Free Cream Cheese Frosting:

• Dairy-free cream cheese, softened
• Dairy-free whipped topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.

For the Carrot Cake Layer:

2. Whisk together gluten-free flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and ginger in a bowl.
3. In a separate bowl, beat together the vegetable oil, eggs, and sugar until well combined.
4. Fold the shredded carrots into the wet ingredients.
5. Gradually mix the dry ingredients into the wet mix, alternating with the vanilla extract, until just combined. Be careful not to overmix.
6. Pour the batter into the prepared springform pan and bake for 18-20 minutes.

For the Cheesecake Layer:

7. While the carrot cake bakes, beat the softened cream cheese until smooth.
8. Add sour cream, eggs, sugar, vanilla, and gluten-free flour to the cream cheese and mix until creamy and well combined.
9. Once the carrot cake layer is baked, remove from the oven and reduce the temperature to 325°F (163°C).
10. Wrap the bottom of the springform pan with foil to prevent water from seeping in.
11. Place the springform pan inside a larger pan and fill the outer pan with water halfway up the sides of the springform pan.
12. Pour the cheesecake mixture over the carrot cake layer and return to the oven to bake for 50 minutes. The cheesecake should be set but slightly jiggly in the center.
13. Turn off the oven and crack open the door, letting the cheesecake cool inside for an hour.
14. Remove from the oven and let it cool on the counter for an additional hour.
15. Chill in the refrigerator for 4-6 hours or overnight.

For the Frosting:

16. Once the cake is chilled and set, frost with a blend of dairy-free cream cheese and whipped topping.

Notes:

• All ingredients should be at room temperature to ensure a smooth batter.
• Wrapping the springform pan in foil is crucial to prevent water from the bain-marie from getting into the cake.
• For a dairy version, simply use regular cream cheese, sour cream, and butter in the frosting.
• Be sure not to open the oven while the cheesecake is baking to prevent it from falling.

This cake marries the moist, spiced flavors of carrot cake with the smooth richness of cheesecake. Whether you opt for the dairy-free version or the full dairy version, this dessert is bound to be a crowd-pleaser!