Healthy Carrot Cake Frozen Cheesecake – {Gluten Free, Low Fat + Low Calorie}

Healthy Carrot Cake Frozen Cheesecake is a super easy, frozen cheesecake swirled with chunks of moist carrot cake. No one would ever guess this dessert is low calorie!  Skinny Frozen Carrot Cake Cheesecake - {Gluten Free, Low Fat + Low Calorie} - Food Faith Fitness Happy National Carrot Cake Cheesecake day

! HAHA just kidding. I got ya good.

That would just be way too much celebration-ing for this little FFF chunk of the intra-webz.

But seriously guys, You made it! We have finally reached the end of “operation up to your eyeballs in carrot cake yumness.” Skinny Frozen Carrot Cake Cheesecake - {Gluten Free, Low Fat + Low Calorie} - Food Faith Fitness AKA: Operation-Taylor-made-too-much-carrot-cake-and-needed-to-get-creative-with-leftovers-and-now-both-her-and-Mr-FFF-never-want-to-see-a-carrot-cake-ever-again-in-all-the-evers-that-they-live-and-they-are-quite-young-so-that-is-a lot-of-evers-{hopefully.)

That was a mouthful.

Can we switch from mouthfuls of words and hyphens and hurt-my-brain-run-on-sentences to mouthfuls of carrot cake cheesecake?

You’re down? Fabulous. Skinny Frozen Carrot Cake Cheesecake - {Gluten Free, Low Fat + Low Calorie} - Food Faith Fitness Like I mentioned this is the last stop of the carrot cake train, and I thiiiiink you will agree that I saved the best stop for last.

I mean, there is 2 KINDS of cake. In ONE dessert. AND it’s another stupid easy no bake cheesecake. Does it get better? Probably not.

Unless you eat it upon waking up in a pair of sweet leopard print pjs.

Not that I am speaking from experience or anything. Just a guess. Skinny Frozen Carrot Cake Cheesecake - {Gluten Free, Low Fat + Low Calorie} - Food Faith Fitness The base of this bad boy is a little bit like making the Skinny Carrot Cake Dip, in the sense that you get to make a lovely little cake and then DESTROY ALL THE THINGS.

I mean, don’t destroy ALL the things, just the cake, capeesh?

Throw the rubble (I am trying to decide if “rubble” is a good food descriptor. Does it make you think of rocks? Do you not want to eat this anymore? Please say no.) into a pie plate, whip up the easiest cheesecake topping of your life, and call it a day.

Or carrot cake cheesecake.  Whatever. You get it. Skinny Frozen Carrot Cake Cheesecake - {Gluten Free, Low Fat + Low Calorie} - Food Faith Fitness The hardest thing about this? Waiting for it to freeze. <– Do this. Restrain yourself. Or you will end up having a runny, messy pile of ick.

Not that I know anything about that either.

This post is just full of speculations. Skinny Frozen Carrot Cake Cheesecake - {Gluten Free, Low Fat + Low Calorie} - Food Faith Fitness You know what to do.

5.0 from 2 reviews
Skinny Frozen Carrot Cake Cheesecake - {Gluten Free, Low Fat + Low Calorie}
Prep time
Cook time
Total time
Serves: 8
  • To make the carrot cake:
  • 1/4 Cup Coconut flour, sifted (37 grams post sifting)
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 Eggs, lightly beaten
  • 2 Tbsps Coconut oil, melted
  • 2 Tbsps Non fat, plain Greek yogurt
  • 1/2 tsp Vanilla extract
  • 3/4 Cup Light brown sugar, packed *
  • 1 1/4 Cups Grated carrots (about 4 small carrots)
  • For the cheesecake topping:
  • 1 8 oz Package Reduced-fat cream cheese, softened
  • 1/4 Cup Sugar
  • 1/2 tsp Lemon juice
  • 1/2 tsp Vanilla extract
  • 1 8 oz Package Light Whipped topping
  • 1 Tbsp Unsweetened Coconut flakes
  • 1/2 Cup Toasted pecans, for garnish
  1. Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray. Set aside.
  2. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
  3. In a small bowl, microwave the Greek yogurt for 10 - 15 seconds, just until slightly warmed. If you add cold Greek yogurt right into the mixture, the coconut oils solidifies, leaving you with a chunky cake.
  4. In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, Greek yogurt, vanilla extract and brown sugar until light and fluffy.
  5. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
  6. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
  7. Pour the batter into the prepared pan and let stand 5 minutes before baking.
  8. Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  9. Let cool completely.
  10. Spray a 10 inch pie plate with cooking spray and set aside.
  11. In a large bowl, beat together the softened cream cheese, sugar, lemon juice and vanilla until soft and fluffy.
  12. Beat in the whipped topping.
  13. Cut the edges off the carrot cake and break up the remaining cake into large chunks**.
  14. Drop the chunks all over the bottom of the prepared 10 inch pie plate, leaving gaps between each piece.
  15. Pour the cheesecake filling over top and gentle smooth over to the cover the carrot cake pieces.
  16. Sprinkle with the coconut flakes and place the toasted pecans along the outside edge.
  17. Cover the top with tinfoil and place in the freezer for at least 4 hours.
  18. To serve: Let thaw for about 5 minutes and then cut. It is easiest to cut, and get out of the pan in one pieces, when the cheesecake is still quite frozen.
  19. Let thaw an additional 5 minutes once cut and DEVOUR.
* I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods go VERY dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.

** I only used about 3/4 of the remaining carrot cake, after the edges were cut off. It's up to you depending on the ratio of carrot cake to cheesecake that you want! If you have leftover chunks, they make a great snack! ;)

*** Cheesecake recipe lightly adapted from Skinnytaste

 Want more Carrot Cake?

Skinny Carrot Cake Truffles {Low calorie, Low Fat, GF} - Food Faith Fitness

Skinny Carrot Cake Truffles

Mini Easter Carrot Cakes {GF, Lower Fat} - Food Faith Fitness

Mini Easter Carrot Cakes

Carrot Cake Cupcakes {GF, Lower Fat} - Food Faith Fitness

Carrot Cake Cupcakes

Skinnier Carrot Cake Dip {Gluten Free, Lower Fat + Super Simple} - Food Faith Fitness

Skinnier Carrot Cake Dip

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  1. says

    I LOVE all the ingredients in this pie. The use of yogurt is the perfect “skinny” substitute. Plus I love the tang it brings to most dessert. This is such a fun twist on the classic carrot cake. Delicious!

  2. says

    Since you “and-Mr-FFF-never-want-to-see-a-carrot-cake-ever-again-in-all-the-evers-that-they-live-and-they-are-quite-young-so-that-is-a lot-of-evers” I will volunteer to take any and ALL leftovers off yalls hands – FOR EVES – starting with THIS glorious carrot cake cheesecake!
    Now that’s an offer you couldn’t refuse right?
    Hope you have a wonderful weekend!!

  3. says

    TWO cakes for the price of one?? Double whammy me, baby!! You seriously combined my two favorite desserts into one. And you did it so beautifully. I need this for every day of my life!

  4. says

    You had me there for a second thinking there really was a national carrot cake cheesecake day (it wouldn’t surprise me)! This looks like a great dessert, two of my favorite things combined into a not so bad for me dessert! Since there are carrots and Greek yogurt in this I think it means it’s acceptable to have for breakfast, right?! 😉

  5. says

    Carrot cake AND cheesecake in one!? I am not sure if I can handle this – too amazing 😉 I can’t wait to try your light cheesecake and this delicious looking carrot cake cheesecake! Pinned 😀

  6. says

    Oh I love this recipe and the beautiful photos, and totally cracked up when you described how you made to much carrot cake lol! I am definitely pinning this for after Easter when I leftover carrot cake!

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