Carrot Cheesecake

Name: Carrot Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 cake, 12 serving(s)
Ingredients: 1 1/3 cups toasted pecan halves; 2 tablespoons gluten-free flour; 2 tablespoons butter; 2 cups shredded carrots; 2 tablespoons butter; 2 tablespoons raw sugar; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon salt; 24 ounces cream cheese; 1/4 cup honey; 3 eggs; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract

Submitted by The Unrefined Bite

"A great carrot cheesecake that is relatively low in carbs and diabetic friendly..."

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Ready In:: 1hr 30mins
Ingredients:: 15
Yields:: 1 cake
Serves:: 12

ingredients

Crust
1 ¹⁄₃ cups toasted pecan halves
2 tablespoons gluten-free flour
2 tablespoons butter
Cheesecake
2 cups shredded carrots
2 tablespoons butter
2 tablespoons raw sugar
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon cinnamon
¹⁄₂ teaspoon ginger
¹⁄₄ teaspoon salt
24 ounces cream cheese
¹⁄₄ cup honey
3 eggs
1 ¹⁄₂ teaspoons vanilla extract
¹⁄₂ teaspoon almond extract

directions

Pre-heat oven to 350.
Toast Pecan Halves in oven for 10-15 minutes or until fragrant. Remove from oven and set aside to cool. When cool place in food processor with flour and pulse until they are in a small chop/course flour. Stir in butter and pat into a 9 inch springform pan.
Cook crust for 10 minutes.
FOR FILLING:.
Shred carrots. Then simmer them in a sauce pan with 2 Tablespoons butter, sucanat, and spices until soft.
In large mixing bowl cream softened cream cheese. Add maple syrup and mix well. Add eggs one at a time mixing thoroughly between additions. Add vanilla and mix until fluffy. Scraping down sides as needed.
Stir in Carrot mixture with pan juices until incorporated.
Pour into prepared crust and bake for 10 minutes. After ten minutes reduce heat to 300 with out opening the oven and back for about 45 minutes longer or until center is set but slightly jiggly.

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RECIPE SUBMITTED BY

The Unrefined Bite

2 Recipes

Hi! My name is Rachel, I am an acupuncturist and a personal chef on the Olympic Peninsula in Washington. I have been cooking for as long as I can remember and have worked in the food service industry for over 10 years and own a walk in closet of books relating to cooking and holistic health. My clothes are on a book shelf....seriously.... I have been been a licensed acupuncturist since 2004 and have private practice. In 2008, I decided to combine my love for cooking and my love for holistic health to provide a much needed service for clients who are wishing to eat healthier but, don't have the time, knowledge, or energy to do so. I focus on putting high quality, locally grown ingredients in delicious meals. I am famous for my chocolate truffles...sorry top secret recipe.... :) and being able to cater weddings for 150 with not much help.... I hope you enjoy my recipes :)

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