Ingredients
For the base layer:
- 2 cups cashew flour
- 3 cups shredded carrot
- 6 eggs
- 1/2 cup coconut oil melted
- 2/3 cup maple syrup
- 2 tbsp pumpkin pie spice
- 1 tsp Baking Powder
- 1 tsp baking soda
- 1/2 tsp Himalayan Crystal Salt
For the cheesecake:
- 3 cups raw cashews soaked overnight (8 hours) and rinsed
- 1 cup maple syrup
- 1/2 of lemon (juice)
- 1/2 cup coconut milk full fat canned
For garnishing:
- Whipped Coconut Cream
- 4 tbsps chopped walnuts (optional, but nice)
Servings:
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease cake pans and set aside.
- Place carrot cake ingredients in standing mixer’s bowl. Place bowl in standing mixer and mix on medium until incorporated. Divide the batter into the two cake pans and bake for about 45 minutes. Once they are done baking, let cool completely and transfer each to a large plate.
- Add cashews to high-speed blender and blend on high until smooth. Add in honey, lemon juice and coconut milk and blend until well combined. While blender is on, slowly add in melted coconut oil. Keep on blending until mixture is very smooth .
- Divide cheesecake mixture and pour on top of each of the carrot cakes. Place cakes in refrigerator overnight.
- Make whipped cream and chill in refrigerator.
- With two large spatulas, grab one of the cakes and place it on top of the other; bottom layer should be a carrot cake layer, second layer should be a thin cheesecake layer, third layer should be another carrot cake and third layer should be another thin cheesecake layer.
- Open a snack size Ziploc bag and add Whipped Cream. Seal Ziploc, cut a whole at one of the bottom corners, and squeeze Whipped Cream through the whole to decorate the cake. Sprinkle chopped walnuts, slice and serve.
- Enjoy!