Ingredients
Carrot cake layer
▢1 cup Gluten Free 1:1 Flour
▢1 tablespoon corn starch
▢½ cup sugar
▢1 teaspoon Baking Powder
▢½ teaspoon Baking Soda
▢1 teaspoon ground cinnamon
▢¼ teaspoon nutmeg
▢¼ teaspoon ginger
▢½ cup vegetable oil
▢2 large eggs room temperature
▢1 cup shredded carrots
▢½ teaspoon vanilla
Cheesecake layer
▢24 oz dairy-free cream cheese I recommended using kitehill for this
▢½ cup dairy-free sour cream room temperature
▢2 large eggs
▢⅔ cup sugar
▢1 ¼ teaspoon Vanilla Extract
▢3 tablespoon Gluten Free 1:1 Flour
For the top
▢Dairy free cream cheese frosting
Carrot cake layer
▢1 cup Gluten Free 1:1 Flour
▢1 tablespoon corn starch
▢½ cup sugar
▢1 teaspoon Baking Powder
▢½ teaspoon Baking Soda
▢1 teaspoon ground cinnamon
▢¼ teaspoon nutmeg
▢¼ teaspoon ginger
▢½ cup vegetable oil
▢2 large eggs room temperature
▢1 cup shredded carrots
▢1 ¼ teaspoon Vanilla Extract
Cheesecake layer
▢24 oz cream cheese softened
▢½ cup Sour cream room temperature
▢2 large eggs
▢⅔ cup sugar
▢1 ¼ teaspoon Vanilla Extract
Frosting
▢4 oz cream cheese softened
▢4 tablespoon butter softened
▢1 ½ cup powdered Sugar
▢1 teaspoon vanilla
Instructions
see continuation on next page
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