This Dairy-Free Carrot Cake Cheesecake is the ultimate dessert for anyone seeking a gluten-free, dairy-free, and vegan option that doesn’t compromise on flavor. Perfectly combining the moist, spiced layers of carrot cake with a rich, creamy cheesecake filling, this dessert is a crowd-pleaser. Ideal for those with food sensitivities, it’s made with dairy-free cream cheese, sour cream, and butter, and can easily be adapted to full dairy ingredients for traditional taste. Whether you’re following a plant-based or gluten-free diet, this carrot cake cheesecake will satisfy your cravings for a decadent yet healthier dessert. Top it with smooth, dairy-free cream cheese frosting for the perfect finishing touch! This recipe is perfect for birthdays, holidays, or any special occasion that calls for a show-stopping dessert.

Ingredients
Carrot Cake Layer (Dairy-Free Version)
- 1 cup Gluten-Free 1:1 Flour
- 1 tablespoon corn starch
- ½ cup sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup shredded carrots
- ½ teaspoon vanilla
Cheesecake Layer (Dairy-Free Version)
- 24 oz dairy-free cream cheese (such as Kite Hill)
- ½ cup dairy-free sour cream (room temperature)
- 2 large eggs (room temperature)
- ⅔ cup sugar
- 1 ¼ teaspoon Vanilla Extract
- 3 tablespoons Gluten-Free 1:1 Flour
For the Top (Dairy-Free Version)
- Dairy-free cream cheese frosting (recipe below)
Full Dairy Version
Carrot Cake Layer
- 1 cup Gluten-Free 1:1 Flour
- 1 tablespoon corn starch
- ½ cup sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup shredded carrots
- 1 ¼ teaspoon Vanilla Extract
Cheesecake Layer
- 24 oz cream cheese (softened)
- ½ cup sour cream (room temperature)
- 2 large eggs (room temperature)
- ⅔ cup sugar
- 1 ¼ teaspoon Vanilla Extract
Frosting (Full Dairy Version)
- 4 oz cream cheese (softened)
- 4 tablespoon butter (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
Dairy-Free Version
Preparation:
- Ensure all ingredients such as eggs, cream cheese, and sour cream are at room temperature for smooth mixing and creamy texture.
- Preheat the oven to 350°F (175°C) and lightly spray a 9-inch springform pan with nonstick baking spray.
Carrot Cake Layer:
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix the oil, eggs, and sugar until combined.
- Gently fold in the shredded carrots.
- Gradually add the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour the carrot cake batter into the prepared springform pan.
- Bake for 18-20 minutes. The cake will bake longer once the cheesecake layer is added.
Cheesecake Layer:
- While the cake bakes, make the cheesecake mixture. In a bowl, beat the dairy-free cream cheese until smooth and creamy (about 2 minutes).
- Add the sour cream, eggs, sugar, and vanilla extract, and mix until fully combined.
- Once the carrot cake is baked, reduce the oven temperature to 325°F (163°C).
- Line the bottom of the springform pan with foil to prevent water from leaking in.
- Place the springform pan into a larger pan and fill the outer pan with water until it reaches halfway up the springform pan.
- Pour the cheesecake mixture over the carrot cake layer.
- Bake for 50 minutes until the cheesecake is set with a slight jiggle in the center. Do not open the oven door during this time.
- Turn off the oven, crack the oven door open, and let the cheesecake cool for an hour inside the oven.
- Remove from the oven and allow it to cool for 30 more minutes on the counter.
- Carefully remove the foil and let the cake cool for another 30 minutes.
- Place the cake into the refrigerator to chill for 4-6 hours, or overnight for best results.
Frosting:
- Once fully cooled and set, frost the cake with dairy-free cream cheese frosting.
Full Dairy Version
Follow the same process as the Dairy-Free Version, but use full dairy ingredients (cream cheese, sour cream, and butter) where noted. For the frosting, use regular cream cheese and butter to make a smooth, creamy frosting.
Why You’ll Love This Recipe
- Indulgent yet healthy: Enjoy a rich, indulgent dessert while still keeping it gluten-free and dairy-free (or full dairy if you prefer).
- Delicious flavor combination: The spiced carrot cake layer and the smooth, creamy cheesecake blend perfectly for a mouthwatering treat.
- Perfect for any occasion: This cake is ideal for birthdays, holiday feasts, or special gatherings, satisfying guests with dietary preferences or restrictions.
- Simple yet impressive: It’s easy to make but looks and tastes impressive when served.
Tips
- Room temperature ingredients: Ensure your cream cheese and sour cream are at room temperature for smooth mixing.
- Don’t overmix the batter—mix until just combined to avoid a dense cake.
- Water bath for the cheesecake: The water bath helps create a smooth, crack-free cheesecake. Be sure to line the bottom of your springform pan with foil to prevent water from seeping in.
- Chill time: Let the cheesecake chill for several hours or overnight to set perfectly before serving.
Variations and Substitutions
- Vegan option: Use vegan cream cheese, vegan butter, and flax eggs as substitutes to make the cake completely vegan.
- Spices: Adjust the spices based on your preference. Add more cinnamon or a pinch of cloves for a different flavor profile.
- Add-ins: Consider adding chopped walnuts or raisins to the carrot cake layer for extra texture.
FAQs
- Can I use regular flour? Yes, if you’re not following a gluten-free diet, you can substitute all-purpose flour for the gluten-free flour blend in the carrot cake layer.
- Can I make this ahead of time? Yes! This cake actually benefits from chilling in the fridge for several hours or overnight, making it a great dessert to prepare in advance.
- What should I serve this with? This dessert pairs wonderfully with a hot cup of tea, coffee, or a light dessert wine.
Serving Suggestions
- Serve with a scoop of dairy-free vanilla ice cream or a fresh fruit salad for a refreshing contrast to the rich cake.
- For an extra indulgent touch, drizzle with a caramel sauce or chocolate ganache.
Enjoy this show-stopping Carrot Cake Cheesecake at your next gathering!
Dairy-Free Carrot Cake Cheesecake
8
servings15
minutes4
hours30
minutesIngredients
Ingredients
Carrot Cake Layer (Dairy-Free Version)
1 cup Gluten-Free 1:1 Flour
1 tablespoon corn starch
½ cup sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
½ cup vegetable oil
2 large eggs (room temperature)
1 cup shredded carrots
½ teaspoon vanilla
Cheesecake Layer (Dairy-Free Version)
24 oz dairy-free cream cheese (such as Kite Hill)
½ cup dairy-free sour cream (room temperature)
2 large eggs (room temperature)
⅔ cup sugar
1 ¼ teaspoon Vanilla Extract
3 tablespoons Gluten-Free 1:1 Flour
For the Top (Dairy-Free Version)
Dairy-free cream cheese frosting (recipe below)
Full Dairy Version
Carrot Cake Layer
1 cup Gluten-Free 1:1 Flour
1 tablespoon corn starch
½ cup sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
½ cup vegetable oil
2 large eggs (room temperature)
1 cup shredded carrots
1 ¼ teaspoon Vanilla Extract
Cheesecake Layer
24 oz cream cheese (softened)
½ cup sour cream (room temperature)
2 large eggs (room temperature)
⅔ cup sugar
1 ¼ teaspoon Vanilla Extract
Frosting (Full Dairy Version)
4 oz cream cheese (softened)
4 tablespoon butter (softened)
1 ½ cups powdered sugar
1 teaspoon vanilla
Directions
- Dairy-Free Version
- Preparation:
- Ensure all ingredients such as eggs, cream cheese, and sour cream are at room temperature for smooth mixing and creamy texture.
- Preheat the oven to 350°F (175°C) and lightly spray a 9-inch springform pan with nonstick baking spray.
- Carrot Cake Layer:
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix the oil, eggs, and sugar until combined.
- Gently fold in the shredded carrots.
- Gradually add the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour the carrot cake batter into the prepared springform pan.
- Bake for 18-20 minutes. The cake will bake longer once the cheesecake layer is added.
- Cheesecake Layer:
- While the cake bakes, make the cheesecake mixture. In a bowl, beat the dairy-free cream cheese until smooth and creamy (about 2 minutes).
- Add the sour cream, eggs, sugar, and vanilla extract, and mix until fully combined.
- Once the carrot cake is baked, reduce the oven temperature to 325°F (163°C).
- Line the bottom of the springform pan with foil to prevent water from leaking in.
- Place the springform pan into a larger pan and fill the outer pan with water until it reaches halfway up the springform pan.
- Pour the cheesecake mixture over the carrot cake layer.
- Bake for 50 minutes until the cheesecake is set with a slight jiggle in the center. Do not open the oven door during this time.
- Turn off the oven, crack the oven door open, and let the cheesecake cool for an hour inside the oven.
- Remove from the oven and allow it to cool for 30 more minutes on the counter.
- Carefully remove the foil and let the cake cool for another 30 minutes.
- Place the cake into the refrigerator to chill for 4-6 hours, or overnight for best results.
- Frosting:
- Once fully cooled and set, frost the cake with dairy-free cream cheese frosting.
- Full Dairy Version
- Follow the same process as the Dairy-Free Version, but use full dairy ingredients (cream cheese, sour cream, and butter) where noted. For the frosting, use regular cream cheese and butter to make a smooth, creamy frosting.
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