Carrot Cake Cheesecake

Carrot cake cheesecake may be a soft and super wet carrot cake stratified  with a creamy, lemon scented cheesecake. the most effective of each worlds!

Carrot Cake Cheesecake smothered with a cheese ice and crushed pecans to feature crunch, this impresses everybody. particularly once slicing and seeing those good layers of sentimental, creamy cheesecake AND carrot cake in one!

With all of the carrot cakes floating around on the globe wide internet recently, I wished to form this cake for those folks desirous to relish our Easter weekend with less guilt than traditional carrot cakes, however still therefore decadent that your family would ne'er guess this can be lower in fat! Well, mine had completely no plan.

Inspired by The Cheesecake plant, this cake is safe for all folks to eat! the initial adaption imply heaps of oil, however I’ve cut the oil right down to 1/3! you'll additionally keep this carrot cake cheesecake lower in calories and WW points with a natural coarse sweetener OR use traditional sugar — it’s up to you!

INGREDIENTS:

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

Cheesecake:

• 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

INSTRUCTIONS:

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. In a large bowl, whisk together flour(s), cinnamon, baking powder, baking soda and salt until well combined.
2. 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.
3. Add in the dry ingredients and the grated carrots, mixing to form a smooth batter.

For The Cheesecake Mixture:

1. Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).

Assemble cheesecake:

1. Evenly pour half of the carrot cake batter into the prepared pan. Pour 1/3 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.
2. 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:

1. 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.

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