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.
Ingredients
- 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
- Grate the carrots and set aside.
- 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.
- In a mixing bowl, beat cream cheese, Greek yogurt, honey, vanilla extract, cinnamon, ginger, and nutmeg until smooth and creamy.
- Fold in the grated carrots into the cream cheese mixture.
- Pour the mixture over the crust in the springform pan and smooth the top.
- Place the pan in the freezer and let it freeze for at least 4 hours or overnight.
- Before serving, remove the cheesecake from the freezer and let it sit at room temperature for 10-15 minutes.
- Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.