½cupcoconut flakes, toasted for 7-10 minutes in oven, until golden
1
Preheat to 350°F. Line a 9” springform pan with parchment paper and grease the sides of the pan.
Carrot cake
2
Combine coconut flakes, flour, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together oil, sugar and eggs in a separate bowl. Stir carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into prepared springform cake pan and tap it on the counter to smooth the batter. Bake 25 Minutes or until a toothpick inserted in the center comes out clean. Cool completely. Note: This cake can be made a day ahead and stored in the pan.
Cheesecake
3
Keep oven pre-heated at 350°F. Beat cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment, until smooth and creamy, scraping down sides of the bowl as needed. Add eggs one at a time, beating well after each addition. Add Dairy White Chocolate Spread, nut crunch and vanilla extract and mix gently.
4
Pour cheesecake batter over the carrot cake. Wrap the bottom and sides of the pan with a large piece of heavy foil, making sure the foil comes above the sides of the pan. Place springform in a roasting pan and fill halfway up the sides of the cake pan with water.
5
Bake until cheesecake is pale yellow and jiggles just slightly in the center, about 60 Minutes. Turn off oven and let cheesecake rest in hot oven for 30 Minutes.
6
Remove from oven and run a knife carefully around the edge. Let cool completely on a rack. Cover and refrigerate for 8 hours or overnight.
Sour cream topping
7
Whisk together confectioners’ sugar, sour cream, vanilla and salt. Spread on top of the cheesecake, then garnish with toasted coconut flakes.
8
Refrigerate for at least 30 minutes before serving.
Ingredients
Carrot cake
½cupsweetened coconut flakes*
1cupall-purpose flour
1tspbaking powder
¾tspbaking soda
1tspground cinnamon
¼tspKosher salt
½cupoil
½cupsugar
2eggs
1 ½cups(2-3 med.) carrots, shredded
Cheesecake
24ozUNWHIPPED cream cheese, room temperature
1cupsour cream
1cupgranulated sugar
3eggs
8ozDairy White Chocolate spread
½cupnut crunch
1tsppure vanilla extract
Sour Cream Topping
½cupconfectioners’ sugar
2tbspsour cream
¼tsp pure vanilla extract
Pinch of Kosher salt
½cupcoconut flakes, toasted for 7-10 minutes in oven, until golden
Directions
1
Preheat to 350°F. Line a 9” springform pan with parchment paper and grease the sides of the pan.
Carrot cake
2
Combine coconut flakes, flour, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together oil, sugar and eggs in a separate bowl. Stir carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into prepared springform cake pan and tap it on the counter to smooth the batter. Bake 25 Minutes or until a toothpick inserted in the center comes out clean. Cool completely. Note: This cake can be made a day ahead and stored in the pan.
Cheesecake
3
Keep oven pre-heated at 350°F. Beat cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment, until smooth and creamy, scraping down sides of the bowl as needed. Add eggs one at a time, beating well after each addition. Add Dairy White Chocolate Spread, nut crunch and vanilla extract and mix gently.
4
Pour cheesecake batter over the carrot cake. Wrap the bottom and sides of the pan with a large piece of heavy foil, making sure the foil comes above the sides of the pan. Place springform in a roasting pan and fill halfway up the sides of the cake pan with water.
5
Bake until cheesecake is pale yellow and jiggles just slightly in the center, about 60 Minutes. Turn off oven and let cheesecake rest in hot oven for 30 Minutes.
6
Remove from oven and run a knife carefully around the edge. Let cool completely on a rack. Cover and refrigerate for 8 hours or overnight.
Sour cream topping
7
Whisk together confectioners’ sugar, sour cream, vanilla and salt. Spread on top of the cheesecake, then garnish with toasted coconut flakes.
8
Refrigerate for at least 30 minutes before serving.
