Foodgasmic Carrot Cheesecake

When you absolutely adore both, Carrot Cake and Cheesecake and you say to yourself: „Man, but what if I’ll make a combo?”. G r e a t   things come from experiments, that’s for sure! And this one is one of the best. The way it looks, it tastes, the powerfull flavours, the textures, everything about it, it’s perfect!

You’ll need:
🥕 60 gr coconut floor;
🥕 120 gr all purpose floor;
🥕 5 eggs;
🥕 walnuts;
🥕 dates;
🥕 baking powder;
🥕 vanilla extract;
🥕 ginger;
🥕 cinnamon;
🥕 1 pack of sweet cow cheese for the filling + 1 pack of cream cheese for the frosting;
🥕 2 carrots;
🥕 sour cream;
🥕 sugar for all the layers;
🥕 butter;
🥕 coconut oil.

Steps:
–  Make the carrot cake mixture: in a large bowl, combine: 60 gr coconut floor with the 90 gr of the classic one, 50 gr of sugar, cinnamon, salt and baking powder. Stir in coconut oil, then add 3 eggs and mix until combined. Add carrots, raisins and nuts and mix until combined.
– Make the cheesecake mixture: beat 1 pack of sweet cow cheese and sugar until smooth in the robot. Stir in salt and ~ 30 gr of flour. Mix in vanilla and 2 eggs, beating 1 minute between each addition, then add some sour cream.
– Assemble cheesecake: Pour 2/3 carrot cake mixture into prepared pan and smooth top with spatula. Top with spoonfuls of 1/3 cheesecake mixture, then pour over remaining carrot cake mixture. Top with remaining cheesecake mixture and smooth top with a spatula.
– Bake it for ~30-40 min.
– Let it cool completely.
– When ready to serve, make the frosting: Beat sugar, butter, cream cheese, cinnamon and vanilla until smooth.
– Garnish the cheesecake with walnuts, dates and carrots and let chill, 10 minutes, before serving.

Sooo fkn good.