Skinny Frozen Carrot Cake Cheesecake

Ingredients

• ¼ cups FOR THE CARROT CAKE:
• ½ teaspoons Coconut Flour, Sifted
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ⅛ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 2 Tablespoons Salt
• 2 Non-fat Plain Greek Yogurt
• 2 Tablespoons Eggs, Lightly Beaten
• ½ teaspoons Coconut Oil, Melted
• ¾ cups Vanilla Extract
• 1-¼ cup Light Brown Sugar, Packed
• 8 ounces, weight Grated Carrots (1 1/4 Cup Is About 4 Small Carrots)
• ¼ cups FOR THE TOPPING:
• ½ teaspoons Reduced-fat Cream Cheese, Softened
• ½ teaspoons Sugar
• 8 ounces, weight Fresh Squeezed Lemon Juice
• 1 Tablespoon Vanilla
• ½ cups Light Whipped Topping (like Cool Whip)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Coconut	1/2 cup shredded (40g)	283
Yogurt	170g plain Greek	100
Cream Cheese	1 oz (28g)	99
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Carrot	1 medium (61g)	25
Nutmeg	1 tsp ground (2.2g)	12
Vanilla	1 tsp extract (4ml)	12
Lemon	juice of 1 lemon (48ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Salt	1 tsp (6g)	0
Cake	not in our table	0
Topping	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.