Imagine a dessert that combines the warm, spicy comfort of classic carrot cake with the creamy decadence of cheesecake - all without a single animal product! This Vegan Carrot Cake Cheesecake is not just a recipe; it's a culinary revolution that will make your taste buds dance and your health-conscious heart sing. Whether you're a dedicated vegan, a curious foodie, or someone looking to impress dinner guests with an extraordinary dessert, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- 1 cup cashews (soaked)
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup raisins
Instructions
- Soak raw cashews in hot water for at least 2 hours or overnight to soften completely, which ensures a smooth cheesecake texture.
- Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper, ensuring even coverage on the bottom and sides.
- In a large mixing bowl, combine grated carrots, almond flour, cinnamon, nutmeg, and salt. Mix thoroughly to create the cake base.
- Add melted coconut oil and maple syrup to the carrot mixture, stirring until the ingredients are well incorporated and form a cohesive texture.
- Fold in raisins gently, distributing them evenly throughout the cake base mixture.
- Press the carrot cake mixture firmly into the prepared springform pan, creating an even bottom layer about 1/2 inch thick.
- Drain the soaked cashews and rinse thoroughly under cold water.
- In a high-speed blender, combine drained cashews, additional maple syrup, vanilla extract, and remaining melted coconut oil. Blend until completely smooth and creamy.
- Pour the cashew cheesecake mixture over the carrot cake base, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden and the center is slightly firm but still slightly jiggly.
- Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the springform pan and carefully release the sides.
- Optional: Garnish with additional cinnamon, chopped nuts, or a light dusting of powdered sugar before serving.
Tips
- Cashew Soaking is Key: Never rush the cashew soaking process. The longer they soak (ideally overnight), the smoother and creamier your cheesecake filling will be.
- Room Temperature Matters: Ensure all ingredients are at room temperature for the most consistent mixing and baking results.
- Blending Technique: When preparing the cashew cream, blend for an extra few minutes to achieve that ultra-smooth, luxurious texture that mimics traditional cheesecake.
- Cooling is Crucial: Patience is your friend! Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent cracking.
- Make Ahead Friendly: This dessert actually tastes better when prepared a day in advance, allowing flavors to meld and the texture to set perfectly.
- Storage Tip: Store in an airtight container in the refrigerator for up to 5 days, making it perfect for make-ahead dessert planning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 32g
Protein: 9g
Fat: 26g
Saturated Fat: 10g
Cholesterol: 0mg
