Carrot Cake Cheesecake

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This delightfully easy little dessert is perfect for celebrating Easter, or simply a sunny Spring weekend. Made with cashews instead of cream cheese this version is laced with sweet carrots that give it a pleasant golden glow. For creamiest results, be sure to allow your cashews to soak at least 5 hours, and be patient as the batter blends. The longer you let it go, the smoother the batter will become–creating a light and airy cheesecake that’s oh-so-hard to resist.

  • 3 cups raw cashews, soaked for 5 to 6 hours, rinsed and drained
  • 1/3 cup almond meal
  • 3 cups shredded carrots, about 4
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 1 to 2 teaspoons vanilla extract
  • 1 1/3 cup sugar
  • 1 block (about 349g) firm silken tofu
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon fresh grated ginger
  • 1/8 teaspoon cloves
  • 1/3 cup superfine brown rice flour or white rice flour

Once the cashews have been soaked, rinsed and drained, place them into a food processor and preheat your oven to 375 °F. Lightly spray an 8 inch springform pan with cooking spray or brush lightly with oil. Sprinkle the almond meal evenly onto the bottom of the pan.

Add the carrots and about 3/4 cup of the water to the cashews. Puree on highest speed of blender until totally smooth, adding more water if needed to create a smooth paste and scarping sides of bowl as needed. Let run for 7 minutes, or until completely smooth. Add in the remaining 3/4 cup water, lemon juice, vanilla extract, sugar, silken tofu, salt, cinnamon, fresh grated ginger, cloves, and rice flour. Blend again until smooth, again scraping sides as needed. You can also transfer the batter to a high speed blender and puree until blended.

Carefully and evenly spread the mixture on top of the almond meal in the prepared springform pan. Place in middle rack of your oven and bake for 30 minutes. Reduce oven temperature to 300 °F and bake an additional 45 minutes. Remove from oven and let cool completely at room temperature. Chill overnight (or at least 6 hours) in the refrigerator until very cold. Serve with whipped coconut cream.

 

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7 Responses to Carrot Cake Cheesecake

  1. Emma says:

    This looks insanely good! Baked cheesecakes are probably the only thing I miss since going vegan and I’ve never been keen on making one with vegan cream cheese.

  2. Carry says:

    Super inspiring! I’m wondering what you think about subbing date sugar or dates for the sugar (for folks that don’t eat any refined sweeteners). If I add a few tbsp of agar agar flakes do you think it will firm up?

    • admin says:

      I’d say date sugar would probably work okay (add earlier on along with cashews/carrots so blending takes care of any graininess). I wouldn’t think the agar would be necessary with this small adaption.

  3. Natalie says:

    How long do you think I would have to bake if I was making little tarts instead of a whole cake? This looks DELICIOUS! But all your recipes are!

    • admin says:

      Thanks!! For little tarts, I’d say go maybe 15-20 minutes at 375 and another 20 at 300… you’ll know the cakes are done when they’re slighty cracked on top and firm, like pumpkin pie. <3

  4. Michelle says:

    Any sub ideas for cashews, almonds and the tofu?

  5. This cheesecake looks so yummy!! I love it!