SWEET, DELICIOUS TREATS make Easter celebrations magical, putting the final touch on brunch, lunch, or dinner gatherings. To ensure your feast goes off without a hitch, make this cake the day before for a no-hassle Easter.

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Carrot Cheesecake

Yield: 1 cake

Cake:

• 1 box spice cake mix
• 1 cup grated carrot
• 1 cup coconut
• 4 eggs
• 1 stick butter, melted
• 2/3 cup vanilla Greek yogurt

Cheesecake:

• 1 cup heavy whipping cream
• 3 tablespoons sugar
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla
• ½ cup powdered sugar

Topping:

• 1/2 cup chopped walnuts
• 1/2 cup chopped white chocolate chips

Heat oven to 350 F.

To make cake: Mix cake mix with carrot and coconut. Using hand mixer, blend in eggs, butter and yogurt. Pour mixture into greased springform pan and bake for 30 minutes. Let completely cool in pan.

To make cheesecake: Using hand mixer, whip whipping cream and sugar to form whipped cream and set aside.

Using hand mixer, whip cream cheese, vanilla and powdered sugar. Add in whipped cream and mix. Pour onto completely cooled carrot cake in springform pan. Let set in refrigerator at least 4 hours or overnight before unspringing pan.

For topping: Sprinkle chopped nuts and chocolate chips on cake before serving.

Tip: For extra festive appearance, add desired Easter candy on top.

Recipe courtesy of “Cookin’ Savvy”