carrot cake cheesecake

carrot cake cheesecake

Ingredient :

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 tablespoons 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

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