Vegan Carrot Cake Cheesecake

SERIOUSLY. Whatever I've said before, this is the best thing I've ever made. My two absolute favorite desserts in one, I'm in heaven. Make this. Trust me.

INGREDIENTS;

For the cake;
2 DL of Sugar
0,75 DL of Vegan Whipped Cream, such as Alpro
2 DL of Flour
3 DL of Shredded Carrots
0,5 DL of Vegetable Oil, I used rapeseed oil
1-2 Tsp of Vanilla Sugar
1 Tsp of Baking Powder
1 tsp of Cinnamon
1 tsp of Cardemom
1 pinch of salt

For the cheesecake;250 ML of Soy Whipped Cream (I used Alpro)
150 Grams Vegan Cream Cheese (I used Bute Island)
1 DL Sugar
2 tsp Vanilla Sugar or Vanilla Essence

Cinnamon
Cardemom

Directions;

1. Preheat the oven to 175 C degrees.

2. Whip the whipped cream and sugar, then add all of the wet ingredients. Once this is mixed, mix the dry ingredients. 

2. Pour the batter into a baking tin and let sit in the oven for about 20-30 minutes, until a toothpick comes out clean.

3. While the cake is in the oven, make the cheesecake. Whip the cream and add the cream cheese once the cream itself is fluffy. Then add the sugar and vanilla, cinnamon and cardemom and mix again. Put the bowl with filling in the fridge while the carrot cake cools completely.

5. Once the cake is cooled, put the cheesecake filling on top and even out. Put in the freezer for about 2-4 hours or overnight.

6.  Enjoy!