Carrot Cake Hybrid
INGREDIENTS
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For the Carrot Cake
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3/4 cup all-purpose (plain) flour
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1/2 cup whole wheat (wholegrain) flour
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1 teaspoon ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup oil (you can use melted coconut oil)
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1/4 cup unsweetened applesauce (or oil)
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1/4 cup unsweetened almond milk (or any milk)
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2 large eggs
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1 teaspoon vanilla extract
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2/3 cup natural granulated sweetener (or sugar)
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1/3 cup coconut sugar (or light-brown sugar)
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1 1/4 cups finely grated carrots
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For the Cheesecake
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8 oz. light cream cheese, at room temperature
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1/2 cup non-fat, plain Greek yogurt
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1/3 cup natural powdered sweetener (or sugar)
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1 tablespoon all-purpose flour (plain flour)
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1 large egg
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2 tablespoons fresh squeezed lemon juice (optional)
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1 teaspoon vanilla extract
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For the Frosting (optional)
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1/3 cup cream cheese, at room temperature
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3/4 cup natural powdered sweetener (or sugar)
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1/3 cup non-fat plain Greek yogurt
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1/2 teaspoon pure vanilla extract
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1/4 cup chopped pecans or walnuts, to garnish
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