Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 cup (60ml) avocado oil
  • 1/4 cup (60g) unsweetened applesauce
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1.5 cups (150g) finely grated carrots
  • 1/4 cup (30g) chopped pecans
  • 16 oz (450g) Neufchâtel cream cheese, softened
  • 1/2 cup (140g) plain Greek yogurt
  • 1/2 cup (100g) granulated sugar (cheesecake layer)
  • 2 large eggs, room temperature (cheesecake layer)
  • 1 tsp vanilla extract (cheesecake layer)
  • 1 tbsp cornstarch
  • 4 oz (115g) cream cheese, softened (topping)
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (120ml) cold heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the exterior bottom in heavy-duty aluminum foil to prepare for a water bath.
  2. In a medium bowl, whisk together flour, 1/2 cup sugar, baking soda, cinnamon, ginger, and salt.
  3. In a separate bowl, combine avocado oil, applesauce, 1 egg, and 1/2 tsp vanilla. Fold in the dry ingredients, followed by the grated carrots and pecans.
  4. Spread the carrot cake batter into the prepared pan. Par-bake for 15 minutes to set the base. Remove from oven and reduce temperature to 325°F (160°C).
  5. In a large bowl, beat Neufchâtel cream cheese, Greek yogurt, and 1/2 cup sugar until perfectly smooth. Add 2 eggs one at a time, followed by 1 tsp vanilla and cornstarch. Do not overmix.
  6. Pour the cheesecake mixture over the par-baked cake base. Place the springform pan into a large roasting pan filled with 1 inch of hot water.
  7. Bake for 60 minutes or until the edges are set but the center remains slightly jiggly. Turn off the oven, crack the door, and let cool inside for 60 minutes.
  8. Remove from the water bath and refrigerate for at least 6 hours or overnight.
  9. For the topping, whip 4 oz cream cheese and powdered sugar until smooth. Gradually pour in heavy cream and whip until stiff peaks form. Spread over the chilled cheesecake before slicing.