Gather all ingredients.

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, and blend until smooth, adding reserved liquid as needed. You should get 1 cup of carrot puree. Chill until ready to use.

In a small bowl, combine graham cracker crumbs, 1/2 cup toasted coconut, butter, 2 tablespoons brown sugar, and salt. Press firmly into the bottom of a 9-inch springform pan. Chill until ready to use.

Beat whipping cream in a bowl with an electric mixer until stiff peaks form and set aside.

Beat cream cheese in a large bowl with an electric mixer until completely smooth and creamy, scraping the bowl as needed.

Add 1 cup carrot puree, powdered sugar, and remaining 4 tablespoons brown sugar. Beat until well combined, scraping the bowl as needed. Add vanilla, cinnamon, ginger, nutmeg, and salt, and beat until combined and smooth.

Slowly fold in whipped cream with a spatula until just combined, being careful not to deflate the whipped cream.

Pour filling into the prepared crust, spreading evenly. Cover and chill overnight.