Vegan Carrot Cake Cheesecake Bars
Carrot cake crust with a cheesecake filling topped with more carrot cake crumbles.
Servings: 12 people
Ingredients
Carrot Cake Layer
- 2 1/2 C. All purpose flour
- 1 1/4 C. Quick cooking oats
- 1/2 C. Brown sugar
- 1/2 C. White sugar
- 1/2 tsp. Baking soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 2 tsp. Vanilla
- 1 C. Vegan butter, I use Earth Balance, melted
- 1 1/2 C. Carrots, shredded fine
- 3/4 C. Pecans, chopped
Cheesecake Layer
- 16 oz. Vegan cream cheese, I used Daiya
- 1 1/2 C. Powdered sugar
- 2 Tbsp. Coconut cream
- 2 tsp. Vanilla
- 1/2 tsp. Salt
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, sift the flour, add the oats, sugars, baking soda and spices. Stir just to mix a little.
- Add the melted vegan butter and vanilla. Stir, and then mix with your hands to create a crumble. Add the carrots and pecans. Continue to mix everything with your hands until the carrots and pecans are evenly distributed.
- In a 9x13 baking dish lined with parchment paper, press half of the carrot cake dough into the bottom evenly. Bake at 350 degrees for 10-12 minutes until it starts to bake a bit but is not fully cooked.
- While the bottom is baking, make the cream cheese mixture. Add all the ingredients to a stand mixer or a large bowl and whip with the paddle attachment or with a hand mixer. Until nice and smooth.
- Once the bottom of the bars is out of the oven, let cool for a few minutes. Then spread the cheesecake layer on top of the bottom of the bars, and then crumble the remaining carrot cake dough on top of that.
- Bake at 350 degrees for 30-35 minutes. Until the top crumble is baked through. Let cool completely, at least 3-4 hours. Cut and serve. Store in the fridge.