Ingredients
Units
Scale
Cheesecake Layer:
- 230g vegan cream cheese
- 100g granulated sugar
- 64g all purpose flour
- 1 tsp vanilla extract
Cake Layer:
- 210 g all purpose flour
- 152 g grated carrots
- 50 g granulated sugar
- 100 g light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 64 g plant milk
- 1 tsp apple cider vinegar
- 100 g salted vegan butter, melted
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Glaze:
- 1/2 cup icing sugar
- 1/2 tbsp maple syrup
- 1 tbsp plant milk
Instructions
- Preheat oven to 180°C/356°F
- Cheesecake layer:In a bowl, mix the plant-based cream cheese and granulated sugar until smooth. Add the vanilla extract and mix again. Stir in the all-purpose flour until fully combined and smooth. Dollop chunks of the cheesecake mixture onto a lined baking sheet. Freeze for 2–3 hours, or until completely solid.
- Carrot Cake: In a small bowl, combine the oat milk and apple cider vinegar. Set aside for 5–7 minutes. In a large bowl, whisk together the melted vegan butter, granulated sugar, and brown sugar. Add the grated carrots, prepared buttermilk, and vanilla extract and mix. Add the flour, baking soda, baking powder, and ground cinnamon. Fold until just combined.
- Assemble the bars: Spread half of the carrot cake batter into a lined 9×9 baking dish. Add half of the frozen cheesecake pieces. Spread the remaining batter on top, then add the remaining cheesecake pieces. Gently press the cheesecake pieces slightly into the batter.
- Bake: Bake at 30 minutes, then turn the temperature up to 200°C/392°F and bake for another 15 minutes, or until the carrot cake layer is cooked through. A toothpick inserted into the cake should come out clean.
- Cool and chill:Let the bars cool at room temperature, then refrigerate for at least 3 hours or overnight for clean slices.
- Make the glaze: Whisk together icing sugar, maple syrup, and plant-based milk until smooth.
- Finish and serve: Remove the chilled bars from the fridge and drizzle the glaze over the top. Slice and enjoy!