A delicious treat to eat with your loved-ones around a family table!! The original recipe was found here, and modified to be gluten-free.
1 pkg Gluten-Free Heaven Carrot Cake Mix
3 cups (1 lb) finely grated carrots
3/4 cup vegetable oil
3 large eggs
1/2 cup pecan pieces
3 x 8oz packages of cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons Gluten-Free Heaven All Purpose Flour
Pinch of Xanthan Gum
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Sour Cream Frosting:
1 1/2 cups confectioners sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
pinch of salt.
Carrot Cake: Preheat oven to 350F. Combine vegetable oil, eggs and carrot cake mix. Beat until smooth. Add carrots and pecan pieces, stir until evenly incorporated. Pour batter into greased springform pan.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a rack, in the pan, before moving onto the next step.
Cheesecake: Preheat oven to 350F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer (using a paddle attachment) until smooth and creamy (approximately 5 minutes). Make sure to scrape the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, xanthan gum, lemon zest, lemon juice and vanilla for about 1 minute.
Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Place in a roasting pan or large baking dish and fill halfway up the sides of the cake pan with water.
Bake until the cheesecake is pale yellow, approximately 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate for at least 8 hours.
Sour Cream Frosting: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Decorate the top of the cheesecake as desired and garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. For a thinner coating of frosting, use 1/2 cup of confectioners sugar.