- 1
Ingredients
- 2 cups coconut sugar (or use regular)
- 1 1/3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 eggs
- 2 cups flour (Use "Cup4Cup" brand to make it GF)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 pound baby carrots, grated in food processor.
Preparation
Step 1
1. Make cheesecake mixture and set it aside. Preheat oven to 350.
BEAT:
1/4 cup flour (I used "Cup4Cup brand to make it gluten free)
2. MAKE CARROT CAKE:
2 cups flour (Use "Cup4Cup" brand to make it GF)
Directions:
Electric mix sugar, oil and vanilla. Then add eggs. Add flour, cinnamon, soda and carrots and mix until combined.
3. Spray a 9-INCH springform pan with coconut oil (or pam) and pour in half the carrot cake batter. On top of it, dollop mounds of cheesecake using half the mixture. Pour on the rest of the carrot cake batter. Top it with mounds of the cheesecake mixture and only gently swirl it in a drop. Bake for 65-75 minutes or until done. For the last 10-20 minutes put a foil tent loosely over the cake if it is getting too brown. Next time I would place the springform pan on a cookie sheet to bake as some grease leaked into the oven so just a tip for you! Let cool completely before frosting.
Beat on high until creamy:
FLUFF
HEATH BARS
MILKSHAKE
SHAKE
STIR FRY
FUNFETTI SPRINKLE COOKIES THAT WILL MAKE YOU SMILE...