When you present this dessert, people are going to think that it is just an elaborately tall cheesecake. It is only when you remove a slice, and they can see all of those perfect layers of carrot cake and cheesecake, that they will realize that you have created something truly special.

This is one of those cake recipes that gets smothered with compliments! It looks like it was very difficult to make, but it really isn’t hard to do at all, if you have the right pan and the patience to work through a few simple steps. In the end, it will be worth it, as you become known for your baking prowess and get many requests to share your cake recipes.

 

INGREDIENTS

For the Carrot Cake

¾ cup all-purpose (plain) flour

½ cup whole wheat (wholegrain) 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 large eggs

1 teaspoon vanilla extract

2/3 cup natural granulated sweetener (or sugar)

1/3 cup coconut sugar (or light-brown sugar)

1¼ cups finely grated carrots

For the Cheesecake

8 oz. light cream cheese, at room temperature

½ 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 tablespoons fresh squeezed lemon juice (optional)

1 teaspoon vanilla extract

For the Frosting (optional)

1/3 cup cream cheese, at room temperature

¾ cup natural powdered sweetener (or sugar)

1/3 cup non-fat plain Greek yogurt

½ teaspoon pure vanilla extract

¼ cup chopped pecans or walnuts, to garnish

INSTRUCTIONS

Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with 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 carrot cake cheesecake:

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.

Bake in preheated oven 65-70 minutes, until the center 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 overnight.

For The Frosting (optional):

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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Quick Tip:  If you need to, you can prepare this dessert up to two days before serving, and store it in your refrigerator for up to 3 days.

Cake Recipes and image courtesy of Karina at Cafe Delites