Carrot Cake Layer
- 1 cup shredded carrot
- 1/2 cup applesauce or crushed pineapple
- 1/4 cup oil or additional applesauce
- 2 tsp pure vanilla extract
- 2 tsp vinegar
- 1 1/2 cups flour (or use this Keto Carrot Cake as the base)
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sugar or xylitol
Cheesecake Layer
- 24 oz cream cheese or vegan cream cheese
- 2 cups yogurt
- 2 1/2 tsp pure vanilla extract
- 2 tbsp cornstarch or 1/4 cup protein powder
- 2/3 cup sugar or pure maple syrup or xylitol
To make the carrot cake cheesecake, first preheat the oven to 350 F. Grease a nine inch springform pan well. Whisk all carrot cake dry ingredients, then stir in remaining cake ingredients just until evenly mixed. Spread into the prepared pan, and bake 20 minutes. Let cool while you make the cheesecake. Blend all cheesecake ingredients in a blender or food processor just until smooth. Do not overbeat. Smooth on top of the carrot cake crust and place on the oven's center rack. Fill any pan halfway with water and place it on the lower rack of the oven. Bake 30 minutes. Without opening the oven door, turn off the heat and let the recipe sit in the closed oven for five minutes. Remove the still under baked cheesecake and let cool fully. Then refrigerate uncovered for at least four hours or overnight, during which time the texture will firm up considerably. Slice and enjoy.View Nutrition Facts
Serving: 1slice | Calories: 280kcal | Carbohydrates: 20g | Protein: 9.6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 190mg | Potassium: 178mg | Fiber: 7.5g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg