Vegan Carrot Cake Cheesecake Bars

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Carrot cake crust with a cheesecake filling topped with more carrot cake crumbles.

Ingredients

Carrot Cake Layer

• 2 1/2 C. All purpose flour
• 1 1/4 C. Quick cooking oats
• 1/2 C. Brown sugar
• 1/2 C. White sugar
• 1/2 tsp. Baking soda
• 1 tsp. Salt
• 2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 2 tsp. Vanilla
• 1 C. Vegan butter, I use Earth Balance, melted
• 1 1/2 C. Carrots, shredded fine
• 3/4 C. Pecans, chopped

Cheesecake Layer

• 16 oz. Vegan cream cheese, I used Daiya
• 1 1/2 C. Powdered sugar
• 2 Tbsp. Coconut cream
• 2 tsp. Vanilla
• 1/2 tsp. Salt

Instructions

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, sift the flour, add the oats, sugars, baking soda and spices. Stir just to mix a little.
3. Add the melted vegan butter and vanilla. Stir, and then mix with your hands to create a crumble. Add the carrots and pecans. Continue to mix everything with your hands until the carrots and pecans are evenly distributed. 
4. In a 9x13 baking dish lined with parchment paper, press half of the carrot cake dough into the bottom evenly. Bake at 350 degrees for 10-12 minutes until it starts to bake a bit but is not fully cooked. 
5. While the bottom is baking, make the cream cheese mixture. Add all the ingredients to a stand mixer or a large bowl and whip with the paddle attachment or with a hand mixer. Until nice and smooth.
6. Once the bottom of the bars is out of the oven, let cool for a few minutes. Then spread the cheesecake layer on top of the bottom of the bars, and then crumble the remaining carrot cake dough on top of that.
7. Bake at 350 degrees for 30-35 minutes. Until the top crumble is baked through. Let cool completely, at least 3-4 hours. Cut and serve. Store in the fridge. 

Read More>>Vegan Carrot Cake Cheesecake Bars@rabbitandwolves

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