I just transformed HEALTHY Carrot Cake… And it’s a GAME-CHANGER!
Today, I’m showing you how to make healthy Carrot Cake Cheesecake Bars—a nutritious, easy-to-make twist on classic carrot cake that’s perfect for busy weekdays.
It’s creamy, protein-packed, and just as delicious as the original, but way lighter!
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CARROT CAKE CHEESECAKE RECIPE
For the carrot cake part:
1 egg
3 tbsp maple syrup or agave
1/2 cup unsweetened applesauce (130g)
2 tbsp melted butter
1 cup oat flour (or blended oats) 100g
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 cup grated carrots (125g)
For the cheesecake filling:
1 cup ricotta cheese (250g)
1/2 cup Greek yogurt (125g)
2 tbsp maple syrup
1 tsp vanilla extract
1 egg
1 tbsp oat flour
NUTRITIONAL INFO (per piece):
180 calories, fat 8g, carb 19g, protein 8g
Instructions:
Preheat your oven to 350°F (180°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper and set aside.
In a large bowl, whisk together the egg, maple syrup, applesauce, and melted butter until smooth.
Sift in the oat flour, baking powder, baking soda, salt, and cinnamon, then stir until fully combined.
Gently fold in the grated carrots and set the batter aside.
In a separate bowl, whisk together the ricotta cheese, Greek yogurt, maple syrup, vanilla extract, egg, and oat flour until smooth and creamy.
Spread half of the carrot cake batter evenly into the prepared pan. Spoon the cheesecake filling over the batter.
Top with the remaining carrot cake batter—it doesn’t have to be perfect!
Lightly swirl the top with a butter knife to create a marbled effect.
Bake for 40 minutes, or until the top is lightly golden and set (it should no longer jiggle in the center).
Let the bars cool completely at room temperature, then transfer them to the fridge to chill before slicing.
These bars are even easier to cut when cold, and like any good cheesecake, the flavor gets better with time!
