Gluten Free Dairy Free Carrot Cake Cheesecake

INGREDIENTS

To make the carrot cake:

6 tbsp

Coconut flour (sifted (34g))

1/4 tsp

Baking soda

1/4 tsp

Baking powder

1 tsp

Cinnamon

1/4 tsp

Salt

1/8 tsp

Nutmeg

Eggs, (at room temperature)

Tbsps Coconut oil, (melted)

5 tbsp

Swerve Sweetener ((or granulated sweetener of choice))

1/2 tsp

Vanilla extract

1 cup

Grated carrots, (lightly packed)

3 tbsp

Pecans, (diced + additional for garnish)

For the cheesecake topping:

Package dairy-free cream cheese, (softened (or regular cream cheese))

2 tbsp

Swerve sweetener ((or granulated sweetener of choice))

1/2 tsp

Lemon juice

1/2 tsp

Vanilla extract

Package dairy-free whipped topping ((or tru whip))

3 tbsp

Unsweetened Coconut flakes