I baked a carrot cake cheesecake for Olivia’s birthday.  Dairy free so Donnie could eat it.  It was soooo good!

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Carrot Cake:

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. calt

1 tsp. each cinnamon, nutmeg, and allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 C. shredded carrots

1 C. raisins, soaked in rum, drained

1 small can crushed pineapple, drained

1 C. chopped nuts (optional)

Spray a 13 x 9 cake pan.

Whisk dry ingredients together.

In a separate bowl, beat the eggs for 2 minutes and add sugar and vanilla.  Add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into cake pan.

Cheesecake:

2 containers daiya or tofutti cream cheese

1/2 c. sugar

3 eggs

1/2 C. non-dairy yogurt

1 tsp. vanilla

Blend ingredients until smooth and spoon evenly over carrot cake batter.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

Top with berries, if desired.

 

 

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