1 9ozPackage dairy-free whipped topping(or tru whip)
3TbspUnsweetened Coconut flakes
Preheat your oven to 350 degrees.
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 large bowl, using an electric hand mixer, beat together the eggs, coconut oil, sweetener and vanilla 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 and pecans until well mixed. Let stand for 10 minutes so the coconut flour can absorb the moisture. It will be quite thick.
Press into the bottom of a 9 inch springform pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, about 20-25 minutes. Slice around the outsides of the cake, just to loosen it from the edges, and then let cool COMPLETELY.
In a large bowl, beat together the softened cream cheese, sweetener, lemon juice and vanilla until soft and fluffy.
Gently fold in the dairy free whipped topping.
Pour the cheesecake filling over top of the cooled carrot cake bottom and gently smooth it out evenly.
Sprinkle with the coconut flakes, pressing in evenly. Garnish with additional pecans, if desired.
Cover and place in the freezer for at least 4 hours, up to overnight.
When ready to serve, thaw for 5 minutes or so and then slice and DEVOUR!
You could also use regular raw cane sugar, but this will change nutritional information