Carrot Cake Cheesecake Recipe

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!
Weight Watchers Smart Points PER SLICE (not including frosting): 5 if using sweetener OR 8 if using normal sugar.

Servings: 16


Carrot Cake:
3/4 cup all-purpose (plain) flour
1/2 cup whole wheat (wholemeal) flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup oil (you can use melted coconut oil)
1/4 cup unsweetened applesauce (or oil)
1/4 cup unsweetened almond milk (or any milk)
2 large eggs
1 teaspoon vanilla extract
2/3 cup natural granulated sweetener (or sugar)
1/3 cup coconut sugar (or light-brown sugar)
1 1/4 cups finely grated carrots

1 cup (8 oz | 250 g) light cream cheese, at room temperature
1/2 cup non-fat , plain Greek yogurt
1/3 cup natural powdered sweetener (or sugar)
1 tablespoon all-purpose flour (plain flour)
1 large egg
2 teaspoons fresh squeezed lemon juice (optional)
1 teaspoon vanilla extract

Frosting (optional)
1/3 cup cream cheese , at room temperature
3/4 cup natural powdered sweetener (or sugar)
1/3 cup non fat plain Greek yogurt
1/2 teaspoon pure vanilla extract
1/4 cup chopped pecans or walnuts to garnish


  1. 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:

  1. Visit Carrot Cake Cheesecake @ for full instructions.

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