CARROT CAKE PROTEIN CHEESECAKE (VEGAN)

April 14, 2020

CARROT CAKE PROTEIN CHEESECAKE (VEGAN)

This Carrot Cake Protein Cheesecake could be the best vegan dessert I’ve ever made! It was one of those things that after I made it, I knew it couldn’t get any better. Now I can die happy knowing I’ve made the perfect healthy version of my favorite dessert (kind of like when I finally perfected protein brownies). What makes it SO perfect? Think moist spiced carrot cake with brown sugar and coconut swirled into creamy, tangy, lightly sweet cheesecake. Oh, and no dairy, no added sugar, no gluten, high in protein, while relatively low in fat, carbs, and calories.

For reference, one slice of my carrot cake (1/8th of a 9″ cake) has only 302 calories, under 14 grams of fat, 29g carbs, 7 grams of sugar, and 18 grams of protein! Compare that to the classic version (1/10th of a 9″ cake): 644 calories, 39 grams of fat, 67g carbs, 52 grams of sugar, and 8 grams of protein. Amazing, right?

For the tofu cheesecake

The cheesecake was the tricky part. I didn’t want to do a cashew-based cheesecake because they are very high in calories and fat and I wanted this to be calorie-friendly (read: I wanted a big ass slice)! So, I used my vegan Chocolate Peanut Butter Protein Cheesecake as the starting point, and got to work testing. The key to making awesome tofu cheesecake is rinsing the crumbled tofu thoroughly, then pressing all the water out! I like to do this in a fine colander, but a sieve or strainer should work, too.

I then blended the tofu with just one cup of soaked raw cashews, plus some lemon juice and apple cider vinegar for a little “tang.” I also added an entire teaspoon of salt to mimic the flavor of cream cheese (trust me, it’s needed). Now, if you leave out the calorie-free sweetener, dairy free yogurt, and vanilla extract, you’ve got yourself some bomb vegan cream cheese (try adding a tablespoon or two of Everything Bagel seasoning or nutritional yeast).

For the protein carrot cake

For the carrot cake, I combined gluten-free baking flour, brown sugar alternative (can use any calorie-free sweetener that measures 1:1 like sugar), and unsweetened shredded coconut. I also added about three-quarter cup of LIV Body’s NEW Snickerdoodle Lean Vegan Protein (use code NOEXCUSES for 20% off). If you don’t have protein powder, feel free to substitute three quarter cup more gluten-free baking flour, and reduce the coconut milk to half a cup or so.

I used two tablespoons of ground flaxseed as a binder. You can also sub two whole eggs and reduce the milk by half a cup, or use an equivalent amount of egg replacer. The only other ingredients are baking powder, warm spices (can sub one tablespoon of pumpkin pie spice), unsweetened applesauce (can sub up to half avocado oil), and shredded carrots.

For the toasted coconut frosting

Now, I hate to admit this, but I over-baked my cheesecake by about 5 minutes, which made it crack on top and look kind of ugly! So I combined half a cup of powdered sweetener with two tablespoons of unsweetened coconut milk and one tablespoon of vegan buttery spread for yummy vegan icing. Then, I added some toasted coconut because why not?! Of course, that’s all optional and if you bake it the time suggested you won’t need to cover up an ugly cracked top LOL.

Here’s the printable recipe for this VEGAN Carrot Cake Protein Cheesecake! I hope you’ll rate and comment below if you try it 🙂

This post contains affiliate links and is sponsored by LIV Body.

Print Pin
5 from 1 vote

Carrot Cake Protein Cheesecake (Vegan)

This Carrot Cake Protein Cheesecake is vegan, gluten-free, high in protein, and relatively low in calories, carbs, and fat. Did I mention it tastes unbelievable?
Course Dessert
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 4 hours
Servings 8 servings
Calories 273kcal
Author Sarah Wilkins, No Excuses Nutrition

Ingredients

Cheesecake:

  • 14 oz. extra firm tofu rinsed and pressed
  • 1 cup raw cashews soaked overnight
  • 5.3 oz. dairy free plain yogurt
  • 1/2 cup calorie-free sweetener I used a monk fruit blend that measures 1:1 like sugar
  • 3 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 2 tsp. pure vanilla extract

Carrot cake:

  • 1 cup (130g) gluten-free baking flour*
  • 80 g vegan protein powder* I used LIV Body brand in Snickerdoodle, use code NOEXCUSES for 20% off
  • 1 cup brown sugar alternative* I used a monk fruit blend that measures 1:1 like sugar
  • 1/2 cup unsweetened shredded coconut optional
  • 2 tbsp. ground flaxseed*
  • 2 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon*
  • 3/4 tsp. ground ginger*
  • 3/4 tsp. ground nutmeg*
  • 1/4 tsp. ground cloves* optional
  • 1/4 tsp. salt optional
  • 2 cups shredded carrot
  • 1 cup unsweetened coconut milk or milk of choice
  • 1




Leave a comment

Comments will be approved before showing up.


Also in Blog

Lemon Poppyseed Protein Bread (Dairy Free)
LEMON POPPYSEED PROTEIN BREAD (DAIRY FREE)

April 09, 2024

Where are all my lemon lovers at? I’m sucker for anything lemon, but my favorite is this Lemon Poppyseed Protein Bread. This bread is moist and fluffy, sweet and citrusy, and downright crave-worthy! It's dairy-free and can also be made gluten-free or vegan! I won't lie, it took many tries to perfect this loaf, but the effort was well worth the reward. 

View full article →

HEALTHY HAMBURGER HELPER
HEALTHY HAMBURGER HELPER

April 05, 2024

Who else loved Hamburger Helper as a kid? This Healthy Hamburger Helper tastes like a fresher, home-cooked version of my favorite boxed meal. My version has no artificial additives, and can easily be made dairy-free or vegan! It’s balanced in protein and carbs, and significantly lower in fat and sodium too. Best of all, this one pan meal is ready to eat in under 30 minutes!

View full article →

Banana Nut Collagen Protein Muffins (Gluten Free)
BANANA COLLAGEN PROTEIN MUFFINS (GLUTEN FREE)

April 03, 2024

Muffins are always a good idea for breakfast – especially if they’re these Banana Collagen Protein Muffins! These muffins are low sugar, high-protein, and taste like banana heaven. I had to eat as many as I could before the hubby got them all (he was pretty mad about it too). You can make these muffins low fat using unsweetened applesauce, or use buttery spread and walnuts like I did for a more decadent version.

View full article →

Get my FREE meal prep guide!

Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.