Gluten-free carrot cake cheesecake
If you would ask me what my favorite cake is, the answer is cheesecake. And on the second place carrot cake with a thick layer of frosting.
For a cheesecake, it’s the soft creamy filling and the contrast with the crunchy cookie crust that makes the cake so good.
For the carrot cake, it’s a soft spiced cake with a delicious cream cheese frosting.
Yes, for these two cakes, you can wake me up anytime.
But how amazing would it be if you could eat these cakes at the same time, brought together into one cake?
A low FODMAP and gluten-free carrot cake cheesecake!
That is actually possible! Because some time ago someone (unfortunately it wasn’t me) came up with the brilliant idea of combining these two cakes.
And then you get a cake with a carrot cake layer, a cream cheese layer, and a cream cheese frosting on top.
That really is the best of both worlds!
The first time I came across this cake was at a cake restaurant in Breda. My friend ate the cake and she didn’t stop talking about it to me.
Since the time we had been there together, I fell in love with cheesecakes, so we had to go back so I could try it again. And yes, it was really as good as she told me.
I put the carrot cake cheesecake on my to-bake list immediately.
The cake that I ate at the restaurant was not low FODMAP. I sometimes make the calculated decision that I find the food worth the stomach pain.
And cake is especially something I find hard to resist.
Often, I do use some supplements that help with breaking down FODMAPs, like fructans, galactans, and lactose.
Usually, I still have some symptoms afterward, but way less than I would have otherwise.
Of course, this is something I don’t want to do too often. I rather make a low FODMAP version that I can enjoy without issues.
So when my mom asked me if I wanted to bake something for her guests that were visiting us I saw the opportunity: I was going to make a gluten-free carrot cake cheesecake.
I didn’t have much margin for error because the guests were coming the next day. Luckily the cake turned out perfectly.
The cake was 100% approved, so I can share the recipe with you without any worries!Print
The recipe for a combination of the best cakes in the world: gluten-free carrot cake cheesecake! Low FODMAP and low lactose.
This recipe is inspired by the carrot cake cheesecake recipe of Mel’s Kitchen Café
- A 24 cm (10 inches) cake tin
For the cheesecake layer
- 450 g (16 ounces) lactose-free cream cheese
- 100 g (1/2 cup) granulated sugar
- 2 eggs
- 1 tsp gluten-free flour
- 1 tsp vanilla extract
- 115 g (1/2 cup) lactose-free crème fraîche
For the carrot cake layer
- 175 ml (3/4 cup) sunflower oil
- 45 g (1/4 cup) light brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 160 g (1 ¼ cups) gluten-free flour
- 10 g baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- A pinch of nutmeg
- A pinch of salt
- 150 g (1 3/4 cups) carrots, grated
For the cream cheese frosting
- 85 g (3 ounces) lactose-free cream cheese, at room temperature
- 2 tsp soft butter
- 190 g (1 ½ cups) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lactose-free crème fraîche
- Pre-heat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Mix for the cheesecake the cream cheese, sugar, eggs, and flour together and mix until smooth.
- Add the vanilla and the crème fraîche and mix everything together shortly. Set the mixture aside.
- Mix for the carrot cake the oil with the light brown sugar and the granulated sugar into a smooth mixture.
- Add the eggs and the vanilla and mix until you have a light and airy mixture.
- Stir in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until everything is just combined. Finally, stir in the carrots.
- Grease the cake tin and layer the bottom with baking parchment. Divide half of the carrot cake mixture over the bottom.
- Take a spoon and divide dollops of the cheesecake mixture over the carrot cake mixture. Don’t stir the mixture. Do this until half of the cheesecake mixture has been used.
- Repeat this for the carrot cake mixture. Divide dollops of the carrot cake mixture on and around the cheesecake mixture.
- Finally, pour the cheesecake mixture into the cake tin so it covers the rest of the batter.
- Use a spatula to spread the mixture into an even layer. Tap the pan on the kitchen counter lightly to remove any air bubbles in the batter.
- Bake the cake for 60-75 minutes in the oven. How long it takes for the cake to be done can differ per oven. For me, it needed the entire 75 minutes, but it is important to keep a close watch on the cake when it gets close to 50 minutes of the baking time.
- If the top of the cake gets dark too quickly you can cover it with aluminum foil. I did this after 30 minutes of baking. It is hard to know for this type of cake when it is done. When you bake it too long the carrot cake will be too dry, when you bake it too short the inside will be underbaked. The cake is done when a circle in the middle of the cake is still a bit soft and wobbly.
- Leave the carrot cake cheesecake to cool down completely in the tin out of the oven.
- Make the frosting by whisking the cream cheese and the butter creamy. Add the powdered sugar bit by bit until you get a creamy mixture. Finally, add the crème fraîche and the vanilla extract and mix everything together.
- When the cake has cooled down completely you can divide the frosting over the top of the cake with a spatula.
- If you want you can decorate the cake with walnut or pecan halves or some grounded nuts.
- Put the cake into the fridge for the frosting to set.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Cake
- Method: Oven
- Cuisine: American
Keywords: gluten-free carrot cake cheesecake, low FODMAP carrot cake cheesecake, carrot cake cheesecake
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