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Gluten Free Cheesecake Swirl Carrot Cake

DeShawn Mitchell
A delightful mix of moist carrot cake and creamy cheesecake, swirled together to create a beautiful and delicious gluten-free dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

Carrot Cake Batter

  • 2 cups gluten-free all-purpose flour blend with xanthan gum
  • 2 cups freshly shredded carrots finely shredded
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger

Cheesecake Swirl

  • 16 oz full-fat cream cheese softened
  • 0.5 cup granulated sugar
  • 1 large egg

Instructions
 

Prepare the Carrot Cake Batter

  • Preheat oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper, then grease the parchment.
  • Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Mix in shredded carrots, then gradually add gluten-free flour, cinnamon, nutmeg, and ginger until just combined.

Prepare the Cheesecake Swirl

  • Beat cream cheese and sugar until smooth. Add egg and mix until fully incorporated.

Assemble and Bake

  • Pour carrot cake batter into the prepared pan. Dollop cheesecake mixture on top and swirl with a knife for a marbled effect.
  • Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.

Notes

  • 1- Use fresh carrots for the best flavor and moisture.
  • 2- Ensure cream cheese is softened for a smooth swirl.
  • 3- Store leftovers in an airtight container in the fridge.
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