Ingredients:
Cheesecake Filling:
- 4 cups (32 ounces) vegan cream cheese, room temperature
- 1 cup (240 g) dairy-free yogurt or vegan sour cream, room temperature
- 1 cup (240 g) heavy vegan cream or coconut cream
- 3/4 cup (150 g) organic brown sugar
- 1/2 cup (100 g) organic granulated sugar
- 1/2 cup + 1 tbsp (70 g) cornstarch or arrowroot starch
- 1 tbsp vanilla extract
- 2 tsp vanilla bean paste
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Carrot Cake:
- 1 1/2 cups (52 g) grated carrots, about 1 medium carrot
- 1 1/4 cups (125 g) sprouted rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tbsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- Pinch sea salt
- 1/3 cup (65 g) brown sugar or coconut sugar
- 1/4 cup (65 g) vegan butter, melted and cooled
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (42 g) dairy-free yogurt, room temperature
Optional Toppings:
- Vegan caramel
- 1/2 cup pecans or walnuts
- 1/2 cup sprouted rolled oats
- 1 tbsp maple syrup
Instructions:
- Prep: Preheat oven to 375°F (190°C). Line an 8-inch springform pan with parchment paper.
- Create Flour Mixture: Pulse the oats, baking powder, baking soda, and spices in a food processor until resembling rustic flour.
- Make Batter: Combine the dry mix with brown sugar, vegan butter, sugar, dairy-free yogurt, and carrots. Stir just until combined.
- Bake Carrot Cake Layer: Pour batter into the pan. Bake for 35 minutes. After baking, increase oven temperature to 400°F (205°C).
- Cheesecake Layer: Cream the vegan cream cheese and yogurt. Mix in the sugars, starch, vanilla, and spices until smooth.
- Combine & Bake: Pour the cheesecake batter over the cake layer. Bake on a baking sheet for 60-70 minutes or until set.
- Cool: Allow cooling at room temperature, then chill in the fridge for 2-3 hours or overnight.
- Toppings (Optional): Toss oats and nuts with maple syrup and toast if desired. Prepare vegan caramel.
- Serve: Run a knife around the edges, remove the springform, top with caramel and toasted oats, and serve.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
This recipe provides a lush combination of textures and flavors that's sure to please any crowd, vegan or otherwise. Enjoy your baking!
