Carrot Cake Cheesecake
Serves 10
Prep 20 minutes
Cook/Chill 40 minutes baking + 1 hour chilling
Ingredients
FOR THE BASE:
150 g Oats
100 g Natvia natural sweetener
2 teaspoon Mixed spice
2 tablespoon Oil
2 tablespoon Almond butter
100 mls Milk
50 g Walnuts
FOR CHEESECAKE TOPPING:
250 g Low fat soft cheese
40 g Natvia natural sweetener
1 Egg
2 tablespoon Flour (can be gluten-free)
1 teaspoon Vanilla extract
2 Carrots grated
75 g Raisins or sultanas
Method
- First make the base: Whizz up the oats to form a flour then mix in the Natvia and mixed spice. Whisk the oil, almond butter and milk then pour in and mix. Stir in the walnuts until combined.
- Spread most of the mixture (keep some aside) into the base of a greased 20cm cake tin and bake at 180C for 10 minutes.
- Meanwhile, beat together the soft cheese, Natvia, egg, flour and vanilla until smooth then stir in the grated carrot and raisins/sultanas.
- Pour this over the partially cooked base, sprinkle over the remaining mixture, then return to the oven and bake for a further 30 minutes (cover if needed) until firm and golden.
- Leave to cool then pop in the fridge to chill for 1 hour. Remove from the tin, slice into 8-10 and enjoy!
| Carbs | Pro | Fats | Energy KJ | Calories | Sodium |
| 21.7g | 7.6g | 7.2g | 933kj | 223 | 149mg |
