Vegan Carrot Cake Cheesecake

Made with Let’s Do Organic Heavy Coconut Cream by @pastrybysaloni

This vegan carrot cake cheesecake is the ultimate springtime or easter dessert!

It has layers of carrot cake and baked vanilla cheesecake, that is incredibly creamy and moist!

The cheesecake is topped with caramelized walnuts to give it amazing crunch in every bite!

The filling is made completely dairy-free with Let’s Do Organic Coconut Cream for the perfect creamy texture!

Recipe Details:
Yields: 1 – 8inch round cake
Prep Time :40 minutes
Cook Time: 1 hour
Chilling Time: 5-6 hours

Carrot Cake Layer:

• 1 cup + 1/8 cup Milk (unsweetened almond milk or any plain milk of your choice)
• 2 tsp white Vinegar (or apple cider vinegar)
• 1/3 cup Organic Granulated Sugar (or cane sugar / golden sugar)
• 1/3 cup Light brown Sugar
• 1 tsp Vanilla Extract
• 1/4 cupOil (any flavorless oil like vegetable oil)
• 1 cup + ½ cup All Purpose Flour
• 1 + ½ tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Cinnamon Powder
• 1/2 tsp Chai Spice Powder (optional)
• Pinch of salt
• 4-5 Carrots (medium sized, peeled and grated)

Vanilla Cheesecake:

• 225g Cream Cheese (non-dairy plain cream cheese, room temperature)
• 1/3cup Organic Granulated Sugar
• 1/2 tbsp Cornstarch
• 1/2 tbsp All Purpose Flour
• 1/2 cup Let’s Do Organic Heavy Coconut Cream
• 1 tsp Vanilla extract

Cream Cheese Frosting:

• 1/4 cup Butter (nondairy butter sticks)
• 1/4 cup Cream Cheese (nondairy plain cream cheese)
• 1/2 cup Powdered Sugar
• 1 tablespoon Let’s Do Organic Heavy Coconut Cream

Instructions:

1. Preheat oven to 350f.
2. In a bowl mix cream cheese, sugar, corn starch, flour, whipping cream vanilla, mix it all using an electric whisk. Fold in the
   chocolate chips.
3. Pour cheesecake mix on top of the baked carrot cake layer. Add a few dollops of carrot cake batter on top of the cheesecake batter and swirl using a toothpick of a skewer.
4. Bake for 25 minutes. It should have a slight wobble in the middle. Turn the oven off and allow the cake to cool in the oven for 15 minutes with the oven door open. Allow the cake to cool completely at room temperature for 2 hours and then in the fridge.
5. Carefully remove the cake from the spring form pan by running a knife on the edges to release the sides of the cheesecake.
6. Grease an 8-inch round spring form pan with oil on all sides & line it with baking paper.
7. In a mixing bowl combine milk, vinegar, light brown sugar, granulated sugar, and oil. Mix with a spatula until the sugar has dissolved.
8. Combine all the dry ingredients in a separate bowl. Mix dry ingredients into liquid ingredients, stir until fully combined.
9. Fold grated carrots into the cake batter with a spatula.
10. Reserve ½ cup of carrot cake batter for layering with cheesecake and Pour the remaining carrot cake batter into the prepared cake tin & bake 25-30 minutes. Remove from the oven and let it cool in the baking pan.
11. Prepare cheesecake mix: To a mixing bowl add butter and whip with an electric whisk until it is creamy. Scrape down the sides and then add powdered sugar. Mix everything until fully combined and fluffy.
12. Then add soft cream cheese and whipping cream. Mix until combined and smooth it out with a spatula to remove excess air bubbles. Add the prepared frosting to the cheesecake and spread it in an even layer with a spatula.
13. Decorate the cheesecake with caramelized walnuts or toasted walnuts if desired and serve.