Reversed Carrot Cakelets Recipe

Name: Reversed Carrot Cakelets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups gingersnap crumbs; 1/4 cup butter melted; 1/3 cup sugar; 5 ounces low-fat silken tofu; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla; 16 ounces low fat cream cheese softened; 1/3 cup sugar; 2/3 cup carrot juice; 1 1/2 tablespoons tapioca starch; 1 1/2 tablespoons honey; 1/4 cup raisins or chopped dates; 2 tablespoons shredded unsweetened coconut

Servings: persons

1 1/2 cups gingersnap crumbs
1/4 cup butter melted
1/3 cup sugar
5 ounces low-fat silken tofu
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla
16 ounces low fat cream cheese softened
1/3 cup sugar
2/3 cup carrot juice
1 1/2 tablespoons tapioca starch
1 1/2 tablespoons honey
1/4 cup raisins or chopped dates
2 tablespoons shredded unsweetened coconut

1
Preheat oven to 375F.
2
In a small bowl, mix the gingersnap crumbs and butter until moist.
3
Press about 2 tbsp of the crumb mixture into the bottoms of 12 foil-lined muffin cups.
4
Bake 5 minutes, remove from the oven and set aside.
5
In a food processor, puree sugar and silken tofu.
6
Add lemon juice, lemon zest, vanilla and cream cheese, process until smooth.
7
Fill muffin cups 3/4 the way full.
8
Bake 17-20 minutes, until the top is set.
9
Cool in the muffin tin 25 minutes, then remove and set on a baking sheet.
10
Meanwhile, combine sugar and 1/3 cup carrot juice in a pot and bring to a simmer.
11
Whisk the tapioca starch in the remaining juice and add to the cooking mixture.
12
Simmer, stirring constantly, until the glaze thickens.
13
Stir in the honey, bring to bubbling then remove from heat.
14
Cool 20 minutes before using.
15
Divide raisins and coconut between the tops of each cooled cheesecake.
16
Spoon the thickened glaze overtop, allow to set.
17
Chill before serving.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups gingersnap crumbs, 1/4 cup butter melted, 1/3 cup sugar, 5 ounces low-fat silken tofu, and more.

Yes, Reversed Carrot Cakelets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Reversed Carrot Cakelets

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