Carrot Cake Cheesecake
View original ↗
iFoodReal · by Olena Osipov★ 5.0 (2)

Carrot Cake Cheesecake

NUTRITION · PER SERVING585M COOK
CAL 18%·PRO 26%
CARBS 43G48% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER29G TOTAL SUGAR
FAT 16G40% OF CAL
7G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A high-protein carrot cake cheesecake with layers of fluffy cake and creamy filling, topped with cream cheese frosting. A healthier twist on two classics.

dessertamericanbaked goodvegetarian
View the full recipe on iFoodReal →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 large egg
  • 1/2 cup applesauce (unsweetened)
  • 1/3 cup maple syrup (or honey)
  • 3 tablespoons avocado oil (or any mild oil)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 cup carrots (grated and packed)
  • 1 cup whole wheat flour
  • Butter (for greasing the pan)
  • 1 1/2 cups cottage cheese (I used 2%)
  • 1 1/2 cups Greek yogurt (I used 2%)
  • 3 large eggs
  • 1/2 cup cane sugar
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons cornstarch
  • 8 ounces block of cream cheese (softened and cut into cubes)
  • 1/4 cup plain Greek yogurt (I used 2%)
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans (chopped (optional))
PREP
45M
SODIUM
361MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.