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1. Preheat your oven to 350 F and line the bottom of a 9-inch pie plate with parchment paper, spraying the sides of the dish with cooking spray. Set aside.
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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.
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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 oil solidifies, leaving you with a chunky cake.
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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.
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5. Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
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6. Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
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7. Pour the batter into the prepared pan and let it stand for 5 minutes before baking.
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8. Bake for 20-30 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Remove pan from oven and set it on a rack.
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9. Let it cool completely.
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10. Spray a 10 inch pie plate with cooking spray and set aside.
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11. In a large bowl, beat together the softened cream cheese, sugar, lemon juice and vanilla until soft and fluffy.
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12. Beat in the whipped topping.
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13. Cut the edges off the carrot cake and set them aside. Break up the remaining cake into large chunks**.
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14. Drop the cake chunks all over the bottom of the prepared 10-inch pie plate, leaving gaps between each piece.
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15. Pour the cheesecake filling over the top and gently smooth over to cover the carrot cake pieces.
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16. Sprinkle with the coconut flakes and place the toasted pecans along the outside edge.
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17. Cover the top with tin foil and place in the freezer for at least 4 hours.
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18. To serve: Remove it from the freezer. Let it thaw for about 5 minutes and then cut. It is easiest to cut and get out of the pan when the cheesecake is still quite frozen.
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19. Let the slices thaw an additional 5 minutes once cut and plated, then devour.
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Notes:
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- I also had success using coconut sugar instead of brown sugar, although most people slightly preferred the taste of the brown sugar version. Note that coconut sugar makes baked goods turn very dark brown, and it is wise to cover the top of the cake with parchment paper for the last 10 minutes of baking.
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- I only used about 3/4 of the remaining carrot cake, after the edges were cut off. It's up to you depending on the ratio of carrot cake to cheesecake that you want! If you have leftover chunks, they make a great snack!
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- Cheesecake recipe lightly adapted from Skinnytaste.
