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–+ servings
a slice of whole grain carrot cake cheesecake on a white plate with a fork

Healthier Carrot Cake Cheesecake (whole grain)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8 slices
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 5 hours 10 minutes
This healthier carrot cake cheesecake is 100% whole grain and made with less sugar!

Ingredients

For the cheesecake batter:

  • 8 ounces (225 grams) full-fat cream cheese room temperature
  • 2 tablespoons granulated sugar or unrefined sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 large egg 50 grams out of shell, room temp
  • 1/3 cup (75 grams) plain Greek yogurt

For the cake batter:

  • 1/2 cup (62 grams) whole spelt flour or whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons (28 grams) coconut oil melted, canola oil
  • 2 tablespoons + 2 teaspoons unsweetened apple sauce or more oil
  • 1/4 cup (50 grams) unrefined sugar or brown sugar
  • 1 large egg 50 grams, room temp
  • 3/4 cup (100 grams) peeled and grated carrots

For the frosting:

  • 2 ounces (56 grams) full-fat cream cheese room temperature
  • 1/3 cup (66 grams) granulated sugar or unrefined sugar
  • 1/2 cup (112 grams) plain Greek yogurt
  • 1 tablespoon (14 grams) coconut oil melted
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Instructions

  • Lightly grease a 6 1/2" springform pan and set aside.
  • In a medium mixing bowl using an electric hand mixer, beat together the cream cheese and sugar until smooth.
    8 ounces (225 grams) full-fat cream cheese, 2 tablespoons granulated sugar
  • Add the salt, vanilla and egg and beat until smooth.
    1/8 teaspoon salt, 1 teaspoon vanilla, 1 large egg
  • Stir in the Greek yogurt and set this bowl aside.
    1/3 cup (75 grams) plain Greek yogurt
  • Preheat the oven to 350°F (176°C).
  • Prepare the cake batter by mixing together all the dry ingredients (flour through salt) in a medium bowl.
    1/2 cup (62 grams) whole spelt flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon salt
  • In another medium mixing bowl, mix together the oil, apple sauce, sugars and egg.
    2 tablespoons (28 grams) coconut oil, 2 tablespoons + 2 teaspoons unsweetened apple sauce, 1/4 cup (50 grams) unrefined sugar, 1 large egg
  • Add the dry mix to the wet and stir just until combined.
  • Fold in the carrots.
    3/4 cup (100 grams) peeled and grated carrots
  • Pour half of the cake batter on the bottom of the prepared pan.
  • Dollop large spoonfuls of half the cheesecake batter over the carrot cake batter. Do not swirl or mix it together.
  • Dollop the remaining carrot cake batter over the cheesecake batter layer.
  • Evenly spread the remaining cheesecake on top.
  • Bake for 30 minutes or until the middle of the cheesecake is still jiggly but appears to be almost set. The cake will rise and crack but don't worry as you'll be covering the cake with frosting.
  • Let the cheesecake cool completely and then refrigerate for 3 hours.
  • After the cheesecake has cooled thoroughly, prepare the frosting by mixing together the cream cheese and sugar until smooth.
    2 ounces (56 grams) full-fat cream cheese, 1/3 cup (66 grams) granulated sugar
  • Add the Greek yogurt, oil, vanilla and salt and mix until thoroughly combined.
    1/2 cup (112 grams) plain Greek yogurt, 1 tablespoon (14 grams) coconut oil, 1 teaspoon vanilla, 1/8 teaspoon salt
  • Spread the frosting over the top of the cheesecake and chill for another hour until the frosting firms up just a bit.
  • Refrigerate until ready to serve.
  • Cover and refrigerate for up to 4 days.

Notes

  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
  • Cake batter recipe adapted from Carrot cake with maple cream cheese frosting.

Nutrition

Calories: 334kcalCarbohydrates: 33gProtein: 8gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 78mgSodium: 321mgPotassium: 138mgFiber: 2gSugar: 21gVitamin A: 2543IUVitamin C: 1mgCalcium: 70mgIron: 1mgNet Carbs: 31
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