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


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

Yeasted Carrot Cake Bread


Yeasted Carrot Cake Bread

Yield : 2 loaves



Carrot Cake Dough:

1 Cup Plain Non-Dairy Milk
2/3 Cup Dark Brown Sugar, Firmly Packed
2 1/4 Teaspoons (1/4-Ounce Package) Active Dry Yeast
4 – 6 Cups All Purpose Flour
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
1/4 Teaspoon Ground Nutmeg
3 Cups Shredded Carrot
1/2 Cup Chopped Walnuts
1/2 Cup Raisins
1 Tablespoon Flax Seeds, Ground
1/2 Teaspoon Salt
1/3 Cup Canola Oil
1 Teaspoon Vanilla Extract

“Cream Cheese” Filling:

1 8-Ounce Package Vegan “Cream Cheese”
1/3 Cup Cornstarch
3/4 Cup Granulated Sugar
1/2 Teaspoon Vanilla Extract


Starting with the dough, begin by warming your “milk” of choices for just a minute or two in the microwave, until it reaches between 105 – 115°F. No more, or else you’ll kill the yeast. Stir in the brown sugar, and sprinkle in the yeast and let sit for about 5 minutes, until it becomes bubbly and alive.

Meanwhile, combine the first 4 cups of flour, spices, raisins, walnuts, carrots, ground flax, and salt in the bowl of your stand mixer. Mix lightly just to distribute all of the ingredients evenly and coat the carrot shreds with flour. Pour in the proofed yeast mixture, along with the oil and vanilla, and start mixing on a low speed, so as not to kick any flour out of the bowl. Once incorporated, switch over to the dough hook, add in 1 more cup of flour, and allow the mixer to begin kneading the dough.

After about 5 minutes of mixing, assess the texture; You’re looking for it to be tacky and elastic, not wet or sticky. You may need to add up to another cup of flour, depending on the consistency. Continue working the dough with the dough hook for 5 – 10 more minutes. Scrape the dough out onto a lightly floured surface, and kneed by hand briefly, for just 5 minutes or so, before placing it into a lightly oiled bowl. Cover loosely with a cloth or piece of plastic wrap, and let sit in a warm place for about 1 1/2 hours, until doubled in volume.

Once risen, lightly grease two 8 x 4-inch loaf pans, and set aside.

Gently punch down the dough with your knuckles, cut it into two pieces, and on a well-floured surface, take one piece and roll it out into a rectangle. Be sure to keep the two short sides no longer than 8 inches so that it will fit in the pan, but roll it out lengthwise as far as possible- The longer the dough, the more impressive your spiral will be in the finished loaf.

To make the “cream cheese” swirl, simply beat together the “cream cheese,” cornstarch, sugar, and vanilla until smooth. Take half of the mixture and smear it evenly over your rolled out dough, leaving about an inch of one short end clear. You may want to spread a slightly thinner layer near the other edges, to prevent it from dripping out when you move the dough. Starting with the short end that’s fully covered, roll the dough up as tightly as possible without squeezing out the filling. Pinch the end to the main body of the loaf to seal, and quickly but carefully transfer the whole thing to one of your waiting loaf pans, ends slightly folded under and seam-side down. Repeat with the other piece of dough.

Let the breads rise for another hour or so, until about doubled or just peeking out above the edge of the pans, and then pop it them a 375 degree preheated oven, for about 26 – 36 minutes. It should be golden brown on top, and when removed from the pan, it will sound hollow when tapped. (Yes, you can cool it, tap it, and then toss it back in the oven if it doesn’t sound right.)

Let cool completely before slicing.

source: bittersweetblog

Carrot Oatmeal Cookies


Carrot Oatmeal Cookies

Yield :  2  1/2 dozens


1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger


Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

source :  101cookbooks