Carrot Cake Cheesecake
User Reviews
4.2
Carrot Cake Cheesecake
Description
Carrot Cake Cheesecake melds the dense texture of carrot cake with the smooth creaminess of cheesecake. The carrot cake batter includes a mix of plain and whole wheat flours, natural sweeteners, and finely grated carrots to achieve moistness and subtle spice from cinnamon. Layered with a cheesecake mixture made from cream cheese, Greek yogurt, powdered sweetener, egg, and lemon juice, the dessert bakes into distinct layers without swirling. The optional frosting features additional cream cheese and Greek yogurt sweetened and topped with chopped pecans, adding a rich and tangy finish. This dual-layered dessert is baked in stages, resulting in complementary textures and flavors that offer both the wholesome earthiness of carrot cake and the creamy brightness of cheesecake.
The cake is a versatile dessert suitable for serving as a centerpiece at gatherings or for a sweet indulgence at home. It can be sliced and served with tea or coffee, offering richness balanced by the tangy cream cheese layers. Preparation in advance allows flavors to meld, and refrigeration preserves its texture for up to three days.
Following the recipe’s staged baking and layering ensures the cheesecake sets properly without mixing into the carrot batter. Using room temperature cream cheese helps achieve a smooth cheesecake layer. The optional frosting can be prepared ahead and applied before serving. Storage in the refrigerator maintains freshness, and the cake keeps well for up to three days.
Ingredients
Carrot Cake:
- ¾ cup all-purpose flour 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 neutral cooking oil you can use melted coconut oil, generic cooking oil
- ¼ cup applesauce or oil, unsweetened
- ¼ cup almond milk or any milk, unsweetened
- 2 egg large
- 1 teaspoon vanilla extract
- ⅔ cup natural granulated sweetener or sugar
- ⅓ cup coconut sugar or light-brown sugar
- 1 ¼ cups carrot finely grated
Cheesecake:
- 1 cup cream cheese at room temperature, light
- ½ cup non-fat plain Greek yogurt
- ⅓ cup powdered sweetener or sugar, natural
- 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 powdered sweetener or sugar, natural
- ⅓ cup Greek yogurt plain, non fat
- ½ teaspoon vanilla extract pure
- 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.
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
- This dessert can be prepared up to two days before serving to allow flavors to blend.
- Store the finished Carrot Cake Cheesecake in the refrigerator for up to three days.
- Using room temperature cream cheese is important for a smooth cheesecake layer.
- Finishing with the optional cream cheese frosting and chopped pecans adds a tangy sweetness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 149 kcal
% 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.
User Reviews
Overall Rating
4.2
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