Chocolate Chip Carrot Coconut Cheesecake Cake for Fiesta Friday #100
Here’s a question. How do you choose the one perfect dessert for a New Year slash Anniversary Celebration? Impossible!
I thought hard about what to bring to the 100th Fiesta Friday.
Initially, I thought cheesecakes. They reign supreme as the perfect dessert in my estimation. So quick and easy to put together and nearly fool-proof, with always-impressive results when done with a little bit of flair.
But then, I thought a celebration is not complete without a proper cake. The kind that’s layered. And frosted. And decorated.
So I thought, why not put them together?! A cheesecake and a cake. Together.
The idea is nothing new, but still, I had never made one before. So, I thought it was exciting.
But what kind of cake? What kind of cheesecake?
Chocolate, of course. Right? Chocolate cakes are the best kind of all cakes, right?
But then I thought, cream cheese and carrot cake always go together. Carrot cake and cream cheese frosting is a classic, right?
So then, in the end I just put all together. Chocolate, cheese, and carrot. And while we’re at it, why not add coconut, too. It belongs there; they’re all “C” ingredients.
So, that’s what I made. Chocolate Chip Carrot Coconut Cheesecake Cake.
And I was so glad. It was good!
When it was time to frost, there was no question that it needed to be cream cheese frosting. However, I wanted it lighter, since there was already cheesecake involved.
So, I made a skinny frosting, with much less sugar and butter/oil and added non-fat yogurt. It was very good! I was so glad.
And then I thought, what kind of decoration? It should say New Year and it should say Anniversary. And the whole thing should reflect Fiesta Friday. Tall order!
But then…well, well, what have we got here:
Chocolate ganache and rainbow sprinkle donuts and grapes, courtesy of New Year celebration at Casa Angie.
The grapes and donuts both reflect the New Year, while the chocolate ganache and all the sprinkling yelled out FIESTA! It was all coming together nicely. I was so glad!
Now I just need to put them all together.
But lest people mistake it for JUST a New Year cake…
A few snips later, et voilà!
It’s now a New Year slash Fiesta Friday Anniversary Celebration Cake! A Chocolate Chip Carrot Coconut Cheesecake Cake for Fiesta Friday #100!
- 1¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 cup sugar
- ⅔ cup coconut oil (liquid/melted)
- 1 (8-oz.) can crushed pineapple, undrained
- 2 large eggs, beaten
- 2 teaspoons vanilla
- 2 cups shredded carrots
- ½ cup nuts (pecan or walnut), toasted and chopped
- ¼ cup mini chocolate chips
- 1 (8-oz.) cream cheese, at room temperature
- 3 tablespoons non-fat Greek yogurt
- ¼ cup sugar
- 1 large egg
- ⅓ cup coconut milk
- 1 (8-oz.) cream cheese, at room temperature
- ¼ cup coconut oil, softened
- ½ cup non-fat Greek yogurt
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Heat oven to 350°F.
- Grease and flour 6-inch round cake pans.
- In a medium bowl, combine flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another (large) bowl, combine sugar, oil, pineapple, eggs, and vanilla. Beat well.
- Stir in flour mixture, mix well.
- Stir in carrots, nuts, and chocolate chips.
- Divide batter into three equal parts, pour into greased and floured pans.
- Bake for 30 minutes or until top springs back when touched lightly in center. Let cool completely before frosting.
- Heat oven to 325°F.
- Prepare a 6-inch springform pan. Spray the bottom and sides with non-stick cooking spray. Cut a round piece of parchment paper to line the bottom of the pan. Spray the paper.
- Mix softened cream cheese and yogurt. Add sugar and beat until blended and smooth.
- Add egg, vanilla, and coconut milk, and mix on low-speed, just until well blended. Don’t overbeat.
- Bake for 40–45 minutes, or until center no longer jiggles.
- Cool in the fridge for at least 4 hours to overnight before assembling the cake.
- Using an electric mixer, beat cream cheese, coconut oil, yogurt, and vanilla on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary.
- Gradually add powdered sugar, beating on low-speed until well combined. Increase speed and continue beating on high-speed until well combined, smooth, and fluffy (about 1 to 2 minutes).
- Stack a layer of carrot cake, the cheesecake, and another layer of carrot cake. Frosting between the layers is not necessary to keep them together when the cheesecake is used as the middle layer (see photo below).
- With icing spatula, spread half of the frosting evenly over top and sides of cake. You don't have to be overly neat (see photo below). Most of the surface will be covered with the donuts.
- Place the cake in the fridge if frosting gets a little too soft, for about an hour or so.
- Spread the rest of the frosting. Decorate sides of cake with mini donuts and top with grapes.