4.2 from 123 votes
Carrot Cake Cheesecake
Carrot Cake Cheesecake! A fluffy and super moist, lower in fat, lighter in calories carrot cake layered with a creamy cheesecake. The BEST of both worlds!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
2 hrs
Servings: 16
Calories: 149 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Carrot Cake:
- ¾ cup all-purpose plain flour
- ½ cup whole wheat flour wholemeal flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup oil you can use melted coconut oil
- ¼ cup unsweetened applesauce or oil
- ¼ cup unsweetened almond milk or any milk
- 2 eggs large
- 1 teaspoon vanilla extract
- ⅔ cup natural granulated sweetener or sugar
- ⅓ cup coconut sugar or light-brown sugar
- 1 ¼ cups carrots finely grated
Cheesecake:
- 1 cup light cream cheese at room temperature
- ½ cup non-fat plain Greek yogurt
- ⅓ cup natural powdered sweetener or sugar
- 1 tablespoon all-purpose flour plain flour
- 1 egg large
- 2 teaspoons lemon juice fresh squeezed, optional
- 1 teaspoon vanilla extract
Frosting (optional)
- ⅓ cup cream cheese at room temperature
- ¾ cup natural powdered sweetener or sugar
- ⅓ cup non fat plain greek yogurt
- ½ teaspoon pure vanilla extract
- ¼ cup pecans chopped, or walnuts to garnish
Instructions
- Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan wit cooking oil spray, line with baking paper and set aside.
Cup of Yum
For The Cake:
- In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
- In a separate bowl, mix together the oil, applesauce, almond milk, eggs and vanilla. Whisk the granulated sweetener (or sugar) and coconut sugar (or brown sugar) into the wet ingredients, and beat until well combined.
- Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.
For The Cheesecake Mixture:
- Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Assemble cheesecake:
- Evenly pour half of the carrot cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over carrot cake layer (don't swirl it through). Spoon remaining carrot cake mixture over cream cheese layer, then pour the remaining cheesecake mixture over the carrot cake layer to completely cover.
- Bake in preheated oven 65 - 70 minutes, until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Remove from the oven and allow to cool for an hour or so. Cover with foil and refrigerate for 6 hours or over night.
For The Frosting:
- Beat all cream cheese ingredients together until smooth. Spread the frosting evenly over the top and sides of the cheesecake. Decorate with chopped pecans or walnuts.
Notes
- Adapted from Mel's Kitchen Cafe and inspired by The Cheesecake Factory
- Can be prepared up to two days before serving. Store in the refrigerator for up to 3 days.
Nutrition Information
Calories
149kcal
(7%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
40mg
(13%)
Sodium
219mg
(9%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1819IU
(36%)
Vitamin C
1mg
(1%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 149
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 40mg | 13% |
| Sodium | 219mg | 9% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1819IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.