Skinny Frozen Carrot Cake Cheesecake

Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce, so carrots were used as a substitute to sweeten cakes.

This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Skinny Frozen Carrot Cake Cheesecake

Cooking Method: No cooking required Cuisine: American Courses: Cake, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Rest Time 240 min Total Time 4 hrs 30 mins

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 250 gram Cream Cheese
• 1 cup Greek Yogurt
• 3 tablespoon Honey
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger
• 1 teaspoon Nutmeg
• 1 cup Almond Flour
• 0.5 cup Pecans
• 0.5 cup Dates
• 2 tablespoon Coconut Oil
• 1 pinch Salt

Instructions

1. Grate the carrots and set aside.
2. In a food processor, combine almond flour, pecans, dates, coconut oil, and a pinch of salt. Process until well combined and press the mixture into the bottom of a springform pan to form the crust.
3. In a mixing bowl, beat cream cheese, Greek yogurt, honey, vanilla extract, cinnamon, ginger, and nutmeg until smooth and creamy.
4. Fold in the grated carrots into the cream cheese mixture.
5. Pour the mixture over the crust in the springform pan and smooth the top.
6. Place the pan in the freezer and let it freeze for at least 4 hours or overnight.
7. Before serving, remove the cheesecake from the freezer and let it sit at room temperature for 10-15 minutes.
8. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 20g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.