Gluten-free Carrot Cake Cheesecake Bars
These Gluten-free Carrot Cake Cheesecake Bars are absolutely delicious. A carrot cake base made with all gluten and grain-free ingredients topped off with a cheesecake topping made with 3 ingredients!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 9-12 pieces 1x
Scale
Ingredients
Carrot cake base:
- 1/2 cup unsweetened applesauce
- 2 flax eggs or 2 regular eggs
- 1/3 cup coconut oil, melted and cooled
- 3/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/3 cup coconut sugar
- 1 1/2 cup gluten-free oat flour
- 1/3 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 cup shredded organic carrots
Cheesecake layer:
- 8 ounces cream cheese (or you can use non-dairy) softened at room temp
- 1 egg
- 1/2 cup coconut sugar
- Splash of vanilla extract if desired
Instructions
- Preheat oven to 350 degrees and grease an 8×8 baking dish with oil or line with parchment paper
- In a large bowl, mix together applesauce, eggs, oil, milk, vanilla extract and coconut sugar until smooth
- Mix in flours, baking powder and cinnamon until fully combined then fold in carrots
- Add to baking dish and spread evenly
- In a medium bowl, cream together cream cheese, egg and coconut sugar until smooth
- Add cheesecake layer on top and spread evenly (you can swirl around too)
- Bake in oven for 40-45 minutes or until the edges are golden
- Allow the cake to set for a bit then slice and enjoy!
Notes
*Store leftovers in fridge for 5 days or freezer for longer
**I haven’t tested subs that aren’t listed