Carrot Cheesecake (Gluten-Free & Dairy-Free)

Crust Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ¼ tsp salt

Carrot Cake Layer:

• 1 cup finely grated carrots
• ½ cup almond flour
• ¼ cup coconut flour
• ¼ cup maple syrup
• 2 tbsp coconut oil, melted
• 2 eggs (or flax eggs for vegan)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup chopped walnuts or pecans (optional)

Cheesecake Layer:

• 1 ½ cups raw cashews, soaked for 4 hours and drained
• ½ cup coconut cream
• ¼ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp coconut oil, melted

Instructions:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.
2. Make the Crust: Mix almond flour, coconut oil, maple syrup, cinnamon, and salt until crumbly. Press into the pan and bake for 10 minutes. Let cool.
3. Prepare Carrot Cake Layer: Mix dry ingredients in one bowl and wet ingredients in another. Combine and fold in grated carrots and nuts. Pour over the crust and bake for 20-25 minutes. Let cool.
4. Blend Cheesecake Layer: Blend all ingredients until smooth. Pour over the cooled carrot cake and smooth out.
5. Chill: Refrigerate for at least 4 hours (or overnight) to set.
6. Serve & Enjoy: Garnish with shredded carrots, crushed nuts, or coconut flakes before serving.

Would you like any variations or nutritional info? 😊