Carrot Cheesecake

This is too much work for me but sounds wonderful.

Ingredients

• 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

Instructions

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.