Carrot Cake Cheesecake

 Carrot Cake Cheesecake


Ingredients
2 c. Blanched Almond Flour
1/2 c. powered sweetener or stevia equivalent
1 tsp.Baking Powder (homemade)
1 tsp. Baking Soda
1/4 tsp. Celtic Sea Salt
1 1/2 tsp. Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp ground cloves
1/8 tsp. Ground Nutmeg
1 1/2 tsp. Vanilla Extract
2 Tbsp.  Organic Coconut Oil, Melted
2 Large Organic Eggs
1/4 c.  Native Forest Organic Coconut Milk
1/4 c. Finely Shredded & Chopped Organic Carrots
1/4 c. Pecans, Chopped

Directions

In medium mixing bowl, sift together dry ingredients.
In small mixing bowl, with electric mixer on medium beat together vanilla, eggs and coconut milk for 30 seconds.
Add wet to dry and while beating together drizzle in coconut oil. Beat for about 1 minute.
With large spoon fold in chopped pecan and carrots.
Line small spring for pan, and spray with non-stick spray.
Make a crust leaving about 2/3 of the way full. spread even though out the pan.

Cheesecake

2 (8 oz) packages of cream cheese
  2eggs
1/4 cup sour cream
1 egg
1/4 cup powered sweetener or stevia equivalent
1 vanilla bean or 1 tsp vanilla extract
A dash of ground cloves, nutmeg, & cinnamon


Mix all together till smooth. pour over carrot cake base. Put in oven at 350 for 40-50 mins. Till the top is browned, and not jiggly.

Let cool and add "frosting" for curb appeal.
1/4 C sour cream
2 tsp stevia.

Cool well before serving.