This is too much work for me but sounds wonderful.
- To make the carrot cake:
- ¼ Cup Coconut flour, sifted (37 grams post sifting)
- ½ tsp Baking soda
- ½ tsp Baking powder
- 1 tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Salt
- 2 Eggs, lightly beaten
- 2 Tbsps Coconut oil, melted
- 2 Tbsps Non fat, plain Greek yogurt
- ½ tsp Vanilla extract
- ¾ Cup Light brown sugar, packed *
- 1¼ Cups Grated carrots (about 4 small carrots)
- For the cheesecake topping:
- 1 8 oz Package Reduced-fat cream cheese, softened
- ¼ Cup Sugar
- ½ tsp Lemon juice
- ½ tsp Vanilla extract
- 1 8 oz Package Light Whipped topping
- 1 Tbsp Unsweetened Coconut flakes
- ½ Cup Toasted pecans, for garnish
- 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.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- 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.
- 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.
- Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared pan and let stand 5 minutes before baking.
- Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool completely.
- Spray a 10 inch pie plate with cooking spray and set aside.
- In a large bowl, beat together the softened cream cheese, sugar, lemon juice and vanilla until soft and fluffy.
- Beat in the whipped topping.
- Cut the edges off the carrot cake and break up the remaining cake into large chunks**.
- Drop the chunks all over the bottom of the prepared 10 inch pie plate, leaving gaps between each piece.
- Pour the cheesecake filling over top and gentle smooth over to the cover the carrot cake pieces.
- Sprinkle with the coconut flakes and place the toasted pecans along the outside edge.
- Cover the top with tinfoil and place in the freezer for at least 4 hours.
- 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.
- Let thaw an additional 5 minutes once cut and DEVOUR.
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