Sunday's Recipe Share -- Grain Free Carrot Cake Cheesecake

For Easter, I made the most delicious Grain Free Carrot Cake Cheesecake!!!  It was inspired by a cheesecake that Rick had when we were at the Cheesecake Factory for Jeff's birthday.

I found several recipes on Pinterest and decided to make a grain free version because yes I'm selfish and I wanted to be able to eat it without having an upset stomach afterward.

Like I said, if you want a version with wheat flour--you can find several on Pinterest.

I really have to remember to start taking pictures of everything I make that I might want to share.  This picture wasn't taken until the next day:

It's a bit time consuming, but totally worth the effort.  It's also almost entirely free of white sugar (just a bit in the cheesecake)  I used honey and coconut sugar instead.

CHEESECAKE
16 ounces cream cheese (at room temp) (I used full fat)
1/4  cup granulated sugar
1/2 cup coconut sugar
1 tablespoon almond flour
3 eggs
1 teaspoon vanilla

GRAIN FREE CARROT CAKE
1/4 pound carrots, finely grated (It was about 2 cups worth)

2 eggs

1/4 cup plain greek yogurt (I used high fat)

1 teaspoon vanilla

1/2 cup raw honey

2 cups almond flour

1/2 cup coconut sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

3 Tablespoons coconut oil, melted

CREAM CHEESE FROSTING

4 oz of cream cheese (again full fat)

1/2 cup of full fat coconut milk (cream from top of a refrigerated can)

1/4 cup of coconut sugar (you can add more if you want it sweeter)  You could also add some crushed pineapple or shredded coconut to it if you like that kind of topping.  I would have loved to have added some coconut but I know my mom doesn't like it so...

Directions 

To make cheesecake, 

In large bowl of electric mixer, beat together cream cheese and sugars until smooth. 
Beat in flour, eggs (1 at a time) and vanilla until smooth. It will not be very thick.  Set aside. 

To make carrot cake

In a large bowl beat the eggs with yogurt, oil, vanilla and honey.
In another bowl combine flour, coconut sugar, baking powder,salt,  pumpkin spice and cinnamon. Add to the egg mixture and mix well. Stir in carrots.

Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan (I used 10). 
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. 
Repeat with remaining cream cheese batter, spreading evenly with a knife. 
Do not marble with a knife. 

Bake in preheated 350 degree oven for 50-65 or until center is set but not real firm (like you would a plain cheesecake) (I used a convention bake setting--so it was 325 degrees)  If it cracks--you baked it too long--good thing there;or frosting!

Cool to room temperature, then refrigerate. 

To make frosting

Combine all the ingredients in a bowl.  Whip with a mixer until light and fluffy.  Put a layer just on the top of the cake--you may or may not have extra.