Carrot Cake Greek Yogurt Cheesecake Parfaits {can be gluten free}
Layers of your favorite carrot cake and a creamy, tangy Greek yogurt no-bake cheesecake filling create a light and whimsical dessert perfect for springtime holidays.
Recipe type: Dessert, Parfait
Serves: 8
For the parfaits:
  • A single layer or about 12 cupcakes of your favorite carrot cake recipe (I used the Flourless Carrot Cake baked as cupcakes, below)
  • 1 cup plain Greek yogurt
  • 4 oz. cream cheese, at room temperature (I used light cream cheese)
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
For the Flourless Carrot Cake (Cupcakes):
  • 4 eggs, separated
  • ⅛ teaspoon cream of tartar
  • 1 cup plus 2 Tbsp sugar, divided
  • 1 tsp orange zest
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1¾ cups almond flour
  • ½ cup raisins
  • ½ cup chopped walnuts
For the parfaits:
  1. Crumble the cake/cupcakes and divide approximately into thirds.
  2. Using a hand mixer, whip together the Greek yogurt, cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  3. Divide one-third of the crumbled cake between eight jars or glasses. Top with 1½-2 tablespoons of the cheesecake mixture.
  4. Repeat with another one-third of the crumbled cake and another 1½-2 tablespoons of the cheesecake mixture.
  5. Divide the last of the cake between the jars or glasses. If you have any cheesecake mixture remaining, divide between the parfaits, piping decoratively, if desired.
For the Flourless Carrot Cake (Cupcakes):
  1. Preheat oven to 325°F.
  2. Line about 20-24 muffin cups with liners, or grease an 8-inch springform pan and dust with (gluten-free, if necessary) flour.
  3. Using the whisk attachment of your stand mixer, beat the egg whites and cream of tartar on high speed to form soft peaks.
  4. Add the 2 Tbsp sugar and beat until stiff peaks are formed. Set aside.
  5. In a large mixing bowl, combine the egg yolks, orange zest, cinnamon, salt, and vanilla, and beat with a hand mixer on medium-high intil thouroughly combined and lightened in color, about 2-3 minutes.
  6. Gently fold the carrots and about one-third of the egg whites into the egg yolk mixture until thoroughly combined.
  7. Gently fold in the remaining egg whites and almond flour until barely combined, then fold in raisins and walnuts.
  8. Divide the batter between the muffin cups (about ¾ full), or pour into the prepared pan.
  9. Bake cupcakes for 18-22 minutes until set, or the cake for 45 minutes until it starts to pull away from the sides.
  10. Transfer to a rack and cool completely. The cupcakes will likely pull away form the liners as they cool.
Recipe by Cupcakes & Kale Chips at