Gluten-Free, Vegan, Serves 6

For the carrot cake layer:

• 1 1/2 cups gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots

For the cheesecake layer:

• 1 cup raw cashews, soaked in water for at least 4 hours
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Directions:

Preheat your oven to 350°F (180°C) and line an 8-inch square baking dish with parchment paper. Whisk together the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon, ginger, and ground nutmeg in a large mixing bowl. Whisk together the coconut sugar, melted coconut oil, unsweetened applesauce, and vanilla extract in a separate bowl. Add the wet ingredients to the dry ingredients and stir until everything is well combined. Fold in the grated carrots. Pour the carrot cake batter into the prepared baking dish and spread it out evenly.

In a high-speed blender or food processor, blend the soaked cashews, coconut cream, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and creamy. Pour the cheesecake mixture over the carrot cake layer, spreading it out evenly. Bake the bars in the preheated oven for 30-35 minutes or until the cheesecake layer is set. Let the bars cool in the pan for a few minutes before slicing them into squares.