Ingredients

• 4 medium carrots
• 1.5 cups graham cracker crumbs
• 1 cup unsweetened shredded coconut
• 6 tablespoons butter
• pinch of salt
• 1 cup whipping cream
• 2 , 8-ounce
• 0.75 cups powdered sugar
• 6 tablespoons brown sugar , divided
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.13 teaspoons salt
• candied pecans for garnish , optional
• sweetened whipped cream for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Place carrots into a saucepan and cover with water. Bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes. Drain, but reserve cooking liquid. Transfer carrots to a blender container. Cover and blend until smooth, adding reserved liquid, 1 tablesppon. at a time as needed. You should get 1 cup of carrot puree. Chill until ready to use.
3. 3 In a small bowl combine graham cracker crumbs, 1/2 cup toasted coconut, butter, 2 tablespoons brown sugar and salt. Press very firmly into the bottom of a 9-inch springform pan. Chill until ready to use.
4. 4 Beat whipping cream in a bowl with an electric mixer until stiff peaks form. Set aside.
5. 5 Beat cream cheese in a large bowl with an electric mixer until completely smooth and creamy, scraping the bowl as needed.
6. 6 Add 1 cup carrot puree, powdered sugar, and remaining 4 tablespoons brown sugar. Beat on medium-high speed until well combined, scraping the bowl as needed. Add thevanilla, cinnamon, ginger, nutmeg and salt and beat until combined and smooth.
7. 7 Slowly fold in whipped cream with a spatula until just combined, careful to not deflate the whipped cream.
8. 8 Pour filling into the prepared crust, spreading evenly.
9. 9 Cover and chill overnight. Serve topped with additional whipped cream, candied pecans and remaining toasted coconut.

Nutrition per serving