Sugar-Free & Gluten-Free Carrot Cake Cheesecake Recipe

This carrot cake cheesecake is a home-baking project for people who want to experiment with almond flour and erythritol. The result is different from a conventional carrot cake: almond flour gives a denser, more tender crumb, while erythritol behaves differently from caster sugar and can leave a cooling sensation on the palate.

Carrot Cake Cheesecake with Erythritol and Almond Flour

Makes: two 6-inch layers, serving roughly 10 to 12 depending on portion size.

Carrot Cake Ingredients

• 100g powdered erythritol
• 115g unsalted butter, softened
• 4ml vanilla extract
• 2 eggs
• 185g finely ground almond flour
• 6g gluten-free baking powder, checked for suitability
• 4g ground cinnamon
• Pinch of fine salt
• 200g carrots, finely grated
• 75g walnuts, chopped, divided

Carrot Cake Method

1. Heat the oven to 170°C. Grease and line two 6-inch round cake tins.
2. Beat the butter and powdered erythritol until creamy. Erythritol will not behave exactly like caster sugar, so do not expect the same aeration as a conventional creamed cake.
3. Beat the eggs with the vanilla and add them gradually to the butter mixture, mixing until combined.
4. Stir the almond flour, baking powder, cinnamon and salt together separately.
5. Fold the dry ingredients into the egg-and-butter mixture, then fold in the grated carrot and 50g of the chopped walnuts.
6. Divide the batter evenly between the prepared tins and set aside while you make the cheesecake mixture.

Cheesecake Mixture

Ingredients

• 100g full-fat cream cheese
• 1 egg
• 2g vanilla extract
• 5g unsalted butter, softened
• 60g powdered erythritol

Method

1. Beat the cream cheese and butter briefly until smooth.
2. Add the powdered erythritol and mix only until combined.
3. Beat the egg with the vanilla, then add it gradually and mix until the cheesecake mixture is even.
4. Use the back of a spoon to make several shallow wells in each tin of carrot-cake batter. Divide the cheesecake mixture between them.
5. Bake for about 30 to 35 minutes. The centres should be set rather than liquid, and a skewer inserted into the carrot-cake portion should not carry wet batter.
6. Cool in the tins for about 20 minutes, then turn out carefully and cool completely. Because the layers contain baked cream cheese, refrigerate them once cool if you are not assembling the cake straight away.

Cream Cheese Frosting

Ingredients

• 230g full-fat block-style cream cheese, chilled
• 60g unsalted butter, softened
• 200g powdered erythritol
• 5ml vanilla extract

Method

1. Beat the butter until smooth.
2. Add the powdered erythritol and vanilla and mix until evenly combined.
3. Add the cold cream cheese and mix briefly, stopping as soon as the frosting is smooth. Overmixing cream cheese can make the frosting looser.

Assembling the Cake

1. Secure the first layer to a cake board with a small amount of frosting.
2. Spread an even layer of cream cheese frosting over it and add the second cake layer.
3. Apply a thin coat of frosting over the top and sides.
4. Finish with the remaining walnuts only when nuts are safe for everyone being served.

Storage and Serving

This cake contains cream cheese in both the baked cheesecake mixture and the frosting, so keep it covered in the refrigerator. For the best texture, let individual slices lose some of their fridge chill before serving, and return leftovers to the refrigerator promptly.

What This Recipe Does and Does Not Claim

Using erythritol instead of caster sugar does not make this recipe automatically suitable for diabetes, a ketogenic diet or any other medical or weight-management plan. Almond flour also changes the recipe's fat, protein and carbohydrate profile, but no verified nutrition values are provided here. If you track nutrients, calculate them from the exact products and quantities you use.

For more home-baking recipes, browse our Recipes & Baking Guides. If you want a bakery-made carrot cake, see our Carrot Cakes; our physical bakery cakes are not marketed as sugar-free, gluten-free or allergen-free.