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Carrot Cake Cheesecake

    Servings: 16 • Serving Size: 1 slice • Points +: 6 pts • SP: 9
    Calories: 219 • Fat: 6.5 g • Protein: 4 g • Carb: 37 g • Fiber: 1.5 g • Sugar: 22 g
    Ingredients:
    • 3/4 cup all-purpose flour
    • 3/4 cup whole wheat flour
    • 1 cup granulated sugar
    • 1/4 cup flaked sweetened coconut
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 tsp ground cinnamon
    • 2 tbsp canola oil
    • 2 large eggs
    • 1 1/2 tsp vanilla
    • 2 cups grated carrots, peeled
    • 20 oz. can crushed pineapple in juice, drained
    • 1/4 cup chopped walnuts plus 1/4 cup for topping

    For the Cream Cheese Frosting:

    • 8 oz 1/3 fat Philadelphia Cream Cheese
    • 1 cup powdered sugar
    • 1 tsp vanilla extract

    HOW TO MAKE:

    Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

    In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

    Spoon batter into an 8″ x 3″ cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

    To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

    Servings: 16 • Serving Size: 1 slice • Points +: 6 pts • SP: 9
    Calories: 219 • Fat: 6.5 g • Protein: 4 g • Carb: 37 g • Fiber: 1.5 g • Sugar: 22 g