Description
A delightful fusion of spiced carrot cake and creamy vegan cheesecake, perfect for celebrations.
Ingredients
Scale
- 300g plain vegan cookies
- 100g dairy-free butter, melted
- 150g raw cashew nuts
- 200g dairy-free cream cheese
- 250g silken tofu
- 100g caster sugar
- 1 teaspoon pure vanilla extract
- 215g self-raising flour
- 230g caster sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 240ml dairy-free milk
- 1 teaspoon apple cider vinegar
- 60ml sunflower oil
- 95g carrots, grated
- 20g chopped walnuts
- 70g dairy-free cream cheese
- 40g dairy-free butter
- 120g icing sugar
- 1 teaspoon vanilla bean paste
- 200ml dairy-free whipping cream
- Extra walnuts and grated carrots for decoration
Instructions
- Preheat your oven to 180℃ (350°F). Line a springform pan with greaseproof paper.
- Pulsing the cookies in a food processor until they form a fine crumb, then mix with melted butter.
- Press the cookie mixture into the prepared pan to form the base and refrigerate.
- Blend cashews, dairy-free cream cheese, silken tofu, sugar, and vanilla until smooth.
- Whisk dairy-free milk and apple cider vinegar to create a vegan buttermilk.
- Sift the dry ingredients together in a bowl and mix.
- Stir together the wet and dry ingredients, add the carrots and walnuts, and fold until combined.
- Layer the cheesecake batter and carrot cake batter into the crust, swirling gently to create a marbled effect.
- Bake for 45-50 minutes until the edges are set, then let it cool inside the oven.
- Refrigerate overnight for best results.
- Whip dairy-free cream cheese and butter, then add icing sugar and vanilla, and frost the cheesecake.
- Pipe whipped cream and garnish with walnuts and grated carrots before serving.
Notes
For neat slices, run your knife under hot water before cutting. Store leftovers in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan dessert, carrot cake, cheesecake, plant-based, holiday dessert