Dessert · Review · Seasonal/holiday · sugar 2.0

Happy Easter – Maple & Oat Carrot Cake Cheesecake

Happy Easter……

I can’t believe that I am posting a recipe the day before a holiday. I like to give at least 3-4 days, if not a week, for people to be able to go to the store and then make the recipe. Even though my recipes are generally quick to make I don’t like to feel rushed, and I don’t really like anyone else to feel rushed, especially when it comes to cooking. So, my sincerest apologies for not being able to post this any sooner. But the good news is that this is so incredibly easy you will be able to whip it up in a snap.

carrot+cake+cheesecake2When I started thinking about Easter recipes two months ago, wow they went fast, I wanted to make sure that I created the perfect dessert for everyone. Of course, carrot cake with cream cheese frosting was the first thing to pop into my mind but trying to figure out how to make it unique was a little trickier. Over the last few weeks I have seen recipe after recipe showcasing carrot cake and cream cheese frosting. It comes in all types; gluten free, paleo, dairy free, low carb, etc. Finally, I landed on it and I think you will be pleased that I did. You may never resort to just plain carrot cake ever again after this.

carrot+cake+cheesecake3Because I am getting this post out so late I am not going to keep you hanging on with chit chat. I want to let you know that I used Flahavan’s Irish Oatmeal. I love how natural they are, and how long the company has been around. Personally, I like a heartier oat, but this oatmeal is perfect for a quick cook breakfast, or baking! (A note to those who are gluten intolerant, or have Celiac disease, their oats are gluten free, but they can not guarantee that they aren’t harvested with the same combine that wheat may have been harvested with) They are non-GMO, organic, and are harvested in Ireland. If you need help finding where you can buy this age-old breakfast staple you can use the handy dandy store finder on Flahavan’s website. The crust is simple being created with just three simple ingredients and two spices. In all reality, once you pop the crust in the microwave, you can call it a cookie and stop. But why would you want to? The filling is dairy free, nut free, and only contains three ingredients. Bam… that is it. That simple.

carrot+cake+cheesecake5There really aren’t even any tips that you need to know to in order to create this creamy dairy free treat. The only thing I can tell you is that if you are in a hurry you can toss these single serve desserts into the freezer and they will be ready in time for dinner. If you have the time, and are able to make them the day ahead, you can put them in the refrigerator. If you choose to freeze them make sure that you allow them a few minutes to thaw before you serve them so that they can regain their creamy texture. Otherwise it is simple as a snap, and you can sit back, relax, and enjoy!

What is your favorite Easter dessert?

Maple & Oat Carrot Cake Cheesecake

By Angie Gouchenour

2 single serve ramekins

maple and oat carrot cake cheese cake using flahavans irish oats and maple 2.0Ingredients

Crust

3/8 cup Flahavan’s Irish Oats ground (Measure before grinding)

¼ cup of finely shredded carrots

2 Tablespoons Maple 2.0

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Filling

2 teaspoons coconut oil softened

2 Tablespoons Maple 2.0

½ cup non-dairy cream cheese (I used Kite Hill)

Directions

In a medium bowl combine the ground oats (I used a coffee grinder to grind mine), shredded carrots, Maple 2.0, cinnamon, and nutmeg (It WILL be sticky)

Separate evenly into two – 10 inch ramekins or microwave proof dishes

Press the crust evenly into the bottom of each dish with the back of the spoon

Microwave each ramekin on high for 30 seconds

Remove and allow to sit while you are mixing up the filling

In a small bowl combine the softened coconut oil (You may need to microwave for 20-30 seconds) and Maple 2.0

Stir in the non-dairy cream cheese until completely combined

Spoon the cream cheese mixture onto the crusts and spread it evenly up to the edges with the back of the spoon

Refrigerate for 3 hours, or over night (If you need a quick chill you can freeze for an hour. See notes above)

Garnish with shredded carrots and cinnamon if you wish

This product was sent to me for free for my honest opinion. I only recommend products that I truly enjoy, and trust.

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