Carrot Cake Cheesecake (Gluten/Grain Free)

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 9 or 9 1/2 inch springform pan. (I only use this silicone and glass version).

Step 3

Set aside.

Step 4

In the large bowl (or stand mixer bowl), beat together the cream cheese and sugar/honey until smooth.

Step 5

Beat in the flour, eggs and vanilla until smooth. Set aside.

Step 6

In a large bowl, combine oil, sugar/honey, eggs and teaspoon vanilla.

Step 7

Blend thoroughly.

Step 8

Stir in flour, baking soda, cinnamon, ginger and pinch of salt, mixing well.

Step 9

Stir in drained pineapple, carrots, coconut and walnuts.

Step 10

Spread 1 1/2 cups carrot cake batter over the bottom of the prepared springform pan.

Step 11

Drop large tablespoonfuls of cream cheese batter over carrot cake batter.

Step 12

Top with large spoonfuls of remaining carrot cake batter.

Step 13

Repeat with remaining cream cheese batter, spreading evenly with a knife.

Step 14

Bake for 60 to 65 minutes or until cake is set and cooked through.

Step 15

Cool to room temperature and then refrigerate.

Step 16

When cake is cold, prepare the frosting.

Step 17

In the large bowl (or stand mixer bowl), combine the cream cheese, butter, powdered sugar, vanilla, reserved pineapple juice, and a dash of salt.

Step 18

Beat until smooth and spreadable.

Step 19

Gently spread on top of the carrot cake cheesecake.