Carrot Cheesecake

Skill Level

Easy

Makes

4 to 6 servings

Made with

I hate making carrot cake. Why? Every recipe calls for 374926 ingredients and I guess I’m just lazy Haha However, I tried to not only minimize the ingredient list, but of course made it healthy, full of flavor and gut healing benefits collagen and gelatin, and also kept it nut and egg free for those that may have an allergy….oh, and yes, it was delicious!

Crust Ingredients

• 1/3 cup evo hemp Hearts

• 1/3 cup sunflower seed flour

1 tbsp evo hemp Seed Oil

 

Cake Layer

• 1 cup finely grated carrots

• 1/2 scoop gelatin

1 scoop collagen

• 2 scoops of protein powder

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• Optional: 1/4 cup raisins, soaked in hot water for 10 min then drain

 

Cheesecake Layer

• 1 cup Greek yogurt

• 1 tbsp raw honey

1/2 scoop gelatin

 

Instructions

1. Mix crust ingredients then press into a lined or non-stick pan, cupcake tin, or preferred mold.

2. Mix cake layer ingredients and layer on top of crust.

3. Blend cheesecake layer in blender, then pour over cake layer. Place in refrigerator for at least 2 hours or until cheesecake layer if firm. Option to drizzle melted coconut butter once firm.

Recipe by: Bethany Ugarte

Skill Level

Easy

Makes

4 to 6 servings

I hate making carrot cake. Why? Every recipe calls for 374926 ingredients and I guess I’m just lazy Haha However, I tried to not only minimize the ingredient list, but of course made it healthy, full of flavor and gut healing benefits collagen and gelatin, and also kept it nut and egg free for those that may have an allergy….oh, and yes, it was delicious!

Made with

Recipe by: Bethany Ugarte

Crust Ingredients

• 1/3 cup evo hemp Hearts

• 1/3 cup sunflower seed flour

1 tbsp evo hemp Seed Oil

 

Cake Layer

• 1 cup finely grated carrots

• 1/2 scoop gelatin

1 scoop collagen

• 2 scoops of protein powder

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• Optional: 1/4 cup raisins, soaked in hot water for 10 min then drain

 

Cheesecake Layer

• 1 cup Greek yogurt

• 1 tbsp raw honey

1/2 scoop gelatin

 

Instructions

1. Mix crust ingredients then press into a lined or non-stick pan, cupcake tin, or preferred mold.

2. Mix cake layer ingredients and layer on top of crust.

3. Blend cheesecake layer in blender, then pour over cake layer. Place in refrigerator for at least 2 hours or until cheesecake layer if firm. Option to drizzle melted coconut butter once firm.

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