This post needs no further introduction.
Both recipes are courtesy of @gnomgnom.yum -- we included the ingredients as well as the tweaks we made, but the full directions for the carrot cake are found here and the directions for the cheesecake are found here. Assembly is below.
Ingredients for the Carrot Cake
48 g Almond Flour
30 g Ground Flaxseed **We used Pecan Flour (ground Pecans)
2 Tablespoons Psyllium Husk
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon Ceylon Cinnamon
pinch Ground Ginger
57 g grass-fed butter or coconut butter, at room temp
1/3-1/2 cup sweetener of choice, to taste **We used Drops of OOO Flavour, pure Monk, to eliminate the sugar alcohols from this recipe. Find it here.
1 teaspoon Apple Cider Vinegar
1/2 teaspoon Pure Vanilla extract
2 eggs
100 g finely grated carrots
30 g coarsely chopped pecans **We used Macadamia nuts instead
We also added 1/3 Cup of unsweetened coconut flakes
Ingredients for the Cheesecake
227 g cream cheese softened
50-70 g sweetener of choice **We used OOO Flavour, pure Monk to eliminate the sugar alcohols, to taste.
1 Egg at room temperature
1 teaspoon Vanilla Extract
Preaheat oven to 350°. After you've made each cake, line a baking dish and layer 3/4 of the Carrot Cake batter on the bottom, scoop the cheesecake on top in random spots leaving holes & scoop the remainder of the Carrot Cake batter to fill the holes, press and gently meld everything together to create a level surface. Bake for 20-25 mins. Let cool completely before cutting. Enjoy!