Carrot Cake Bars with Cream Cheese Swirl

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Carrot Cake Bars with Cream Cheese Swirl

Yield: 8″  X 8″


For the Cake Batter
  • 1 and ½ large carrots, finely grated
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 and ¼ cups (156g) plain flour
For the Cream Cheese Swirl
  • ½ cup (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons (23g) plain flour
For the Cake Batter
  1. Preheat the oven to 350F/176C. Line an 8×8″ pan with aluminium foil, and set aside.
  2. In a mixing bowl, add the grated carrots, sugar, cream cheese, eggs, and vanilla extract, and mix well. Add the baking soda, cinnamon, salt, and flour. Mix until combined. Pour the cake batter into the prepared pan.
For the Cream Cheese Swirl
  1. Mix together the cream cheese, sugar, vanilla, egg, and flour until combined and smooth. Gently pour the mixture on top of the cake batter, then using a toothpick, run through both mixtures in circular motions to create swirls.
  2. Bake for 30 – 40 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool completely on a wire rack before removing from the pan, and cutting into bars.
Notes: If the cake is still jiggly in the middle, but the top is done, loosely cover with aluminium foil to prevent burning whilst baking!

source :  marshasbakingaddiction


Caramel Pecan Carrot Cake


Caramel Pecan Carrot Cake

Yield : 9″ pie


Carrot Cake:
  • ½ cup butter, softened
  • 2½ cups granulated sugar
  • 5 eggs
  • ¾ cup Musselman’s Apple Butter
  • ¼ cup vegetable oil
  • ½ cup sour cream
  • 3½ cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups grated carrots (about 5 medium carrots)
  • ½ cup caramel ice cream topping
  • 1½ cups chopped pecans
  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup Musselman’s Apple Butter
  • 2 tsp vanilla extract
  • 16 oz container whipped topping, thawed (or use 6½ cups whipped cream)



Carrot Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
  3. Cream together butter and sugar.
  4. Beat in eggs, one at a time.
  5. In a small bowl, combine apple butter, vegetable oil and sour cream.
  6. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  7. Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
  8. Stir in the grated carrots.
  9. Divide the batter between the three prepared 9 inch cake pans.
  10. Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
  12. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
  13. Once cool, use a serrated knife to cut off the rounded tops.
  14. Spread about 2½ cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2½ cups of the frosting.
  15. Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
  16. Sprinkle the chopped pecans over the top of the cake.
  1. Beat the cream cheese until smooth.
  2. Mix in the powdered sugar.
  3. Beat in the apple butter and vanilla.
  4. Gently stir in the whipped topping.

source : thegunnysack

Carrot Cake Pie


Carrot Cake Pie

Yields: 0ne 9″ pie


For the Pie

  • 1 premade pie crust (or your favorite recipe)
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ginger
  • 1/4 cup melted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup shredded carrots

For the Frosting

  • 3 ounces cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1/2 cup cold heavy whipping cream



  1. Preheat oven to 350°F.
  2. Line a 9” pie plate with the crust, crimping the edges. Refrigerate until ready to fill.
  3. Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl.
  4. Cream together butter and sugar with a mixer. Stir in egg and vanilla until just combined.
  5. Stir dry ingredients into wet until just combined. Fold in carrots.
  6. Pour into prepared pie crust. Bake 25-30 minutes until the top is set and a toothpick comes out with only crumbs clinging to it. (If your crust starts to get too dark, cover it with strips of aluminum foil.) Let cool before frosting.
  7. To make the frosting: In a large bowl, beat cream cheese and 1 tablespoon butter with a mixer until creamy. Stir in vanilla. Add powdered sugar and beat slowly until combined. In a separate bowl or stand mixer, beat heavy whipping cream until stiff peaks form (make whipped cream). Fold gently into the cream cheese frosting mixture. Use a 1M tip to pipe the frosting around the pie, or just spread it all over the top.
  8. Store in the refrigerator for up to 3 days.

source : crazyforcrust


Carrot Cake

carrot cake2 SSS2

Carrot Cake

Yield:  2 dozens


For Carrot Cake:

2 cups (250gr) all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

4 large eggs, at room temperature

1 cup (240ml) vegetable oil

1 cup (200gr) sugar

3 cups (300gr) finely grated carrots

1 cup (120gr) chopped pecans

For Cream Cheese Frosting:

8oz (225gr) cream cheese, softened

¼ cup (56gr) unsalted butter, softened

2 cups ( gr) powdered sugar

1 tablespoon heavy cream

2 teaspoons pure vanilla extract

¼ cup (30gr) chopped pecans for decorating, if desired

carrot cake2 SSS


  1. Preheat oven to 350 degrees F (175 degrees C). Line two 9-in (23cm) round cake pans with parchment paper and coat with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
  3. In a mixing bowl with paddle attachment, beat the eggs, vegetable oil, sugar and vanilla extract until combined, about 2 minutes. Add the flour mixture and mix until mostly combined with some dry flour visible. Add shredded carrots and pecans. With rubber spatula, mix the batter until everything is just combined.
  4. Divide the batter into the prepared pans. Bake for 23-25 minutes, or until the inserted toothpick comes out clean. Transfer to wire rack to cool for 5 minutes. Then remove the cakes from the pan and cool completely.
  5. Meanwhile, make the frosting. In mixing bowl with whisk attachment, beat the cream cheese and butter until fluffy. Add powdered sugar, heavy cream and vanilla extract. Beat the mixture on low for a minute, and then slowly increase the speed to medium high. Beat the frosting until smooth and fluffy, about 3 minutes.
  6. To assemble the cake, spread half of the frosting on one cake. Then place the second cake on top and spread the remaining frosting. Decorate with some pecan pieces, if desired.

Store the cake in airtight container in the fridge for up to 5 days.

source: sweetandsavorybyshinee

Carrot Cake Bars with Cream Cheese Frosting


Carrot Cake Bars with Cream Cheese Frosting

Yield : 10″ x 15″





1¼ cups unsweetened applesauce (or oil, this is what my Nana used)

2 cups sugar

3 eggs


2 cups flour

1 tsp baking soda

1½ tsp baking powder

½ tsp salt

1 tsp cinnamon


2 cups grated carrots

1 cup shredded sweetened coconut

1 cup chopped nuts (optional)

1 tsp vanilla

1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

½ c butter (softened)

8 oz cream cheese (softened)

1 tsp vanilla

1 lb powdered sugar



  1. Preheat oven to 350 degrees.
  2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
  3. Pour into a lightly greased or parchment lined 10×15-inch jelly roll pan.
  4. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely!
For the frosting:
  1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
  2. Spread on top of the cooled cake bars and serve.
  3. Store leftovers in an airtight container, in the refrigerator, for up to 3 days


source : momontimeout

Cream Cheese Swirled Carrot Cake Bars


Cream Cheese Swirled Carrot Cake Bars

Yield: 9″  X 13″


cake batter
  • 1 cup finely shredded carrots (I used two large carrots and a box grater)
  • 1 cup sugar (may reduce to ¾ up if desired)
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1¼ cup flour
cream cheese swirl
  • 4 ounces cream cheese, softened (light or fat free are okay)
  • ¼ cup sugar
  • ½ teaspoon vanilla
  • 3 tablespoons flour
  • 1 egg
  1. Preheat oven to 350. Line and grease a 9×13 inch baking pan.
  2. In a large bowl combine carrots, sugar, applesauce, eggs, and vanilla and mix well. Add baking soda, cinnamon, salt, and flour and mix until combined. Spread batter in your prepared pan.
  3. In a medium bowl mix cream cheese sugar, vanilla, flour, and egg until smooth. Drizzle over the top of your cake batter. Use a knife to swirl the cream cheese mixture into the batter.
  4. Bake for 20-30 minutes until an inserted toothpick comes out clean. Allow to cool completely before cutting into bars and serving. Store in airtight container chilled or at room temperature.


source : lecremedelacrumb

Carrot Cake Roll


Carrot Cake Roll

Yields: 0ne cake roll (10″ x 15”)


For the Cake:

  • 3 eggs
  • 2/3 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2 medium carrots)
  • Powdered sugar, to aid in rolling

For the Filling:

  • 6 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting


  1. Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
  3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.


If your carrots are wet, you may want to pat them dry before adding to the batter so your batter is not too wet.

Add some walnuts to the filling for a nice texture!

source : crazyforcrust



Carrot Cake


Carrot Cake

Yield : 2 layer-cake (9″)



  • 3 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 Tbsp baking soda
  • 1 Tbsp cinnamon
  • 1 1/2 cups olive oil or grapeseed oil
  • 4 large eggs, lightly beaten
  • 1 Tbsp vanilla extract
  • 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
  • 1 1/2 cups sweetened, shredded coconut
  • 2 cups of finely grated carrots
  • 1 cup of drained crushed pineapple


  • 8 oz cream cheese, at room temperature
  • 6 Tbsp unsalted butter, room temp
  • 2 1/2 cups of confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 Tbsp lemon juice


1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

source:  simplyrecipes