Tag: cream cheese

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

These pumpkin swirl cheesecake bars are easy to make and have the perfect soft and creamy cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust. It tastes like pumpkin pie in cheesecake form! This recipe definitely should be on your fall 

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

The best carrot cake cupcakes with cream cheese frosting. Moist and flavourful carrot cake made in cupcake form. Easy to make and so delicious. I don’t know about you but I love carrot cake! If you’re not a fan maybe you just haven’t tried the 

Carrot Cake Cookies

Carrot Cake Cookies

These carrot cake cookies have the taste and texture of carrot cake. Soft, fluffy, and topped with cream cheese frosting!

If you love carrot cake these cookies are perfect for you! They’re easier to make than a traditional carrot cake, take less time to bake, and still has the same texture and taste! I made these recently with the help of my two young children. I made them for an Easter dessert but really these cookies are good all year long!

My 4 yr old son who doesn’t like carrots loved these cookies! I know that they have sugar but anytime I get my little ones to eat vegetables in any form feels like a win!

Carrot cake cookies with cream cheese frosting and chopped pecans

How to Make Carrot Cake Cookies

Start by preheating the oven to 350 F and line baking pans with parchment paper.

Cookie Dough

In a medium sized bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Wash, peel, and finely grate the carrots. The easiest way to do this is with the finest setting on a cheese grater.

grated carrots of carrot cake cookies

In a large bowl or stand mixer with paddle attachment on cream butter and sugars together until light and fluffy. I beat mine for a good 3 minutes. Mix in the egg, vanilla extract, and grated carrots. Add in the dry ingredients and mix just until everything is combined.

Scoop 1.5 tbsp sized balls of dough, shape into a ball, and place on the cookie sheets 2 inches apart.

carrot cake cookies, cookie dough

Bake for 8 minutes or until cookies are puffed up and bottoms are golden brown. Let cookies cool to room temperature before icing.

Cream Cheese Icing

In a large bowl mix butter, cream cheese, powdered sugar, and vanilla together until it’s thick and fluffy. This takes a good 5 minutes or so.

Add about 1 tbsp of worth of frosting on to the top each cooled cookie and spread around. Top with some chopped pecans (optional).

Storing the Carrot Cake Cookies

Since these cookies have a cream cheese frosting they will need to be stored in the fridge. Store them in an airtight container in the fridge up to 4 days. I like to take mine out of the fridge about 30 minutes before I want to serve them to let them warm up to room temperature.

Carrot Cake Cookies with cream cheese icing bite shot

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Carrot Cake Cookies!

If you make these cookies you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Carrot Cake Cookies

Jessie M
These carrot cake cookies have the taste and texture of carrot cake. Soft, fluffy, and topped with cream cheese frosting.
Prep Time 25 mins
Cook Time 8 mins
Servings 22 cookies

Ingredients
  

Carrot Cake Cookie Dough

  • 1 & 1/4 C all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 & 1/4 tsp ground cinnamon
  • 1/2 C salted butter at room temperature
  • 1/3 C white sugar
  • 1/3 C brown sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 1 C finely grated carrots

Cream Cheese Frosting

  • 1/4 C salted butter at room temperature
  • 4 oz cream cheese at room temperature
  • 1 C powdered sugar also called icing sugar
  • 1 tsp vanilla extract
  • chopped pecans to top the cookies with optional

Instructions
 

  • Preheat oven to 350 F and line baking pans with parchment paper

Carrot Cake Cookie Dough

  • In a medium sized bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl or stand mixer with paddle attachment on cream butter and sugars together until light and fluffy. I beat mine for a good 3 minutes.
  • Mix in the egg, vanilla extract, and grated carrots.
  • Add in the dry ingredients and mix just until everything is combined.
  • Scoop 1.5 tbsp sized balls of dough, shape into a ball, and place on the cookie sheets 2 inches apart.
  • Bake for 8 minutes or until cookies are puffed up and bottoms are golden brown.
  • Let cookies fully cool to room temperature before icing.

Cream Cheese Frosting

  • In a large bowl mix butter, cream cheese, powdered sugar, and vanilla together until it's thick and fluffy. This takes a good 5 minutes or so.
  • Add about 1 tbsp of worth of frosting on to the top each cooled cookie and spread around.
  • Top with some chopped pecans (optional).
  • Enjoy!

Notes

Store cookies in an airtight container in the fridge up to 4 days.
 
Keyword best carrot cake cookie recipe, carrot, carrot cake, carrot cake cookies, carrot cake cookies with cream cheese frosting, cookies, cream cheese frosting, soft cookies
Strawberry and Cream Cheese Strudel

Strawberry and Cream Cheese Strudel

This strawberry and cream cheese strudel is made up of homemade strawberry sauce and sweetened cream cheese, wrapped up in puff pastry. It’s easy to make, delicious, and perfect for a sweet breakfast! I love eating sweet treats for breakfast and this strudel goes perfectly 

Chocolate Cream Cheese Danish

Chocolate Cream Cheese Danish

This chocolate cream cheese danish is easy to make, rich, and delicious. Puff pastry loaded with sweetened cream cheese and chocolate filling. I love using puff pastry! It’s easy to use and makes for stunning breakfasts that are so simple to create. I don’t know 

Carrot Cake Loaf with Cream Cheese Frosting

Carrot Cake Loaf with Cream Cheese Frosting

The best carrot cake loaf with cream cheese frosting. Moist and flavourful carrot cake made in a loaf pan and topped with cream cheese frosting. What’s not to love! I’ve always loved carrot cake and you’ll be surprised to learn how easy it is to make. If you can bake banana bread, you can easily make a carrot loaf cake!

My two year old daughter has recently become obsessed with carrots, baby carrots in particular. She loves to eat them as a snack. So I decided to make carrot cake, which made her very happy! After baking the cake together she was so excited to tell her daddy that she made a carrot cake.

How to Make this Carrot Cake

Ingredients You’ll Need

  • 2 C grated carrots
  • 1/2 C vegetable oil
  • 3/4 C white sugar
  • 1/4 C brown sugar
  • 2 large egs
  • 1 C all purpose flour spooned and levelled
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter at room temperature
  • 4 oz cream cheese at room temperature
  • 1 & 1/2 c icing sugar also called powdered sugar
  • 1 & 1/2 tsp vanilla extract
  • pinch of salt

Carrot Cake Batter

Preheat the oven to 350 F. Grease the edges of a loaf pan and line it with parchment paper.

Wash, peel, and grate your carrots. Set aside. The easiest way to grate your carrots is by using a cheese grater.

In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.

In your stand mixer with the paddle attachment on cream the oil, white sugar, and brown sugar together. You want to mix for a good 2-3 minutes. You can also mix by hand as well.

Add in the grated carrots and eggs. Mix well to combine everything. Add in the dry ingredients and mix just until combined.

Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan for 10 minutes before removing the cake to a wire rack to cool completely.

Carrot Cake before Icing

How to Make Cream Cheese Frosting

For the frosting you can use a stand mixer, hand held mixer, or with a lot of muscles you can make it by hand. Whip butter and softened cream cheese together for 2 minutes. Add in the vanilla, pinch of salt, and icing sugar. Continue mixing until the texture is smooth and fluffy. This usually takes a few minutes. Add frosting onto the cooled cake.

Carrot Cake with Cream Cheese Icing

This cake can be stored at room temperature in an airtight container for up to 3 days.

Tips for Making this Cake

  • Be sure to spoon and level your flour. To do this use a spoon to scoop the flour into the measuring cup then smooth with your finger or a knife to level the measuring cup.
  • To grate the carrots use a cheese grater.
  • Line the loaf pan with parchment paper. This helps the cake from sticking to the pan and lets you easily lift it out.
Carrot Cake sliced

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with this Carrot Cake Loaf with Cream Cheese Frosting!

If you make this cake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Carrot Cake with Cream Cheese Frosting

Carrot Cake Loaf with Cream Cheese Frosting

Jessie M
The best carrot cake loaf with cream cheese frosting. Moist and flavourful carrot cake made in a loaf pan and topped with cream cheese frosting.
Prep Time 15 mins
Cook Time 45 mins
Servings 1 Loaf

Equipment

  • loaf pan

Ingredients
  

Carrot Cake

  • 2 C grated carrots
  • 1/2 C vegetable oil
  • 3/4 C white sugar
  • 1/4 C brown sugar
  • 2 large eggs
  • 1 C all purpose flour spooned and levelled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Cream Cheese Frosting

  • 2 tbsp butter at room temperature
  • 4 oz cream cheese at room temperature
  • 1 & 1/2 c icing sugar also called powdered sugar
  • 1 & 1/2 tsp vanilla extract
  • pinch of salt

Instructions
 

  • Preheat oven to 350 F. Grease and line a loaf pan with parchment paper.

Carrot Cake

  • Wash, peel, and grate your carrots. Set aside.
  • In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.
  • In your stand mixer with the paddle attachment on cream the oil, white sugar, and brown sugar together. You want to mix for a good 2-3 minutes. You can also mix by hand as well.
  • Add in the grated carrots and eggs. Mix well to combine everything.
  • Add in the dry ingredients and mix just until combined.
  • Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
  • Cool in the pan for 10 minutes before removing the cake to a wire rack to cool completely.

Cream Cheese Frosting

  • For the frosting you can use a stand mixer, hand held mixer, or with a lot of muscles you can make it by hand. Whip butter and softened cream cheese together for 2 minutes.
  • Add in the vanilla, pinch of salt, and icing sugar. Continue mixing until the texture is smooth and fluffy. This usually takes a few minutes.
  • Add frosting onto the cooled cake.
  • Enjoy!

Notes

Store in an airtight container at room temperature up to 3 days. 
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Strawberry Cream Cheese Heart Danishes

Strawberry Cream Cheese Heart Danishes

These delicious strawberry cream cheese heart danishes are perfect for Valentines Day breakfast or any breakfast you want to make special. They’re easy to make and look gorgeous! I made them for my two toddlers and they gobbled them up! How to Make These Danishes 

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

We bake a lot of muffins. With two toddlers muffins make a great and easy snack. They are also one of our favourite things to bake together. My toddlers love how everything is mixed by hand (not the stand mixer). Since we bake muffins at 

Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars

I’ve been trying to bake more with vegetables to get my toddlers to have more vegetable exposure. They are a big fan of carrot muffins, but not carrots themselves.

I didn’t feel like eating carrot muffins today so we tried something new, Carrot Cake Cheesecake Bars. They turned out great and my toddlers are happily eating them.

The best part of baking with vegetables is that my little ones get some more exposure with veggies. I know all the experts say getting your kids to eat new foods is all about exposure, so I’ve been trying to do this more.

When I bake these I make sure to have a large bowl of grated carrots easily accessible for my toddlers to munch on. The funny thing is they never pay it any attention until I add the grated carrots into our main mixing bowl. Then all of a sudden the carrots become magically delicious and my kids will grab handfuls of them.

This recipe is great for baking with kids because it involves lots of mixing , scooping, and pouring.

After you have both the batter and cheesecake swirl created it’s time to put everything together. Dump about half the batter into a lined baking pan. Then spread the mixture until the bottom is covered.

Then you (or your child) can drop spoonfuls of the cream cheese batter on top of the base.

Next, you (or your child) can spoon the remaining carrot cake batter on top of the cream cheese mixture.

Lastly, you swirl it all together with a knife. My toddlers are still too little to use a knife and I had no plastic ones around so I did this part, but with the right tools I’m sure they can do it next time.

Bake them by yourself or bake them with your little ones, either way you’ll be happy you did.

Make sure to tag me on Instagram @jessiebakestreats and leave me a review below if you’ve made these bars. I’d love to hear from you! For more ideas you can follow me on Pinterest.

Carrot Cake Cheesecake Bars

Jessie M
These moist and flavourful carrot cake bars feature a rich cheesecake swirl. All the goodness of a carrot cake in a convenient easy to eat bar.
Prep Time 25 mins
Cook Time 35 mins
Servings 9 bars

Ingredients
  

Carrot Cake Bar

  • 1/2 C salted butter melted
  • 1 C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 C all purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp baking powder
  • 1 C freshly grated carrots

Cream Cheese Swirl

  • 1/2 C cream cheese room temperature
  • 1/4 C white sugar
  • 1 egg yolk
  • 3/4 tsp vanilla extract P

Instructions
 

  • Preheat oven to 350 F
  • Line an 8×8 baking pan with parchment paper.

Carrot Cake batter

  • In a large bowl add the melted butter and brown sugar and mix till they are well combined.
  • Add in the egg and vanilla and stir till they are incorporated.
  • In the same bowl add the flour, cinnamon, and baking powder. Using a rubber spatula mix until all ingredients are combined.
  • Fold in the grated carrots. Set aside.

Cream Cheese Swirl

  • In a medium sized bowl add the softened cream cheese, egg yolk, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.

Making the bars

  • Add around half of the carrot cake batter into the lined baking pan. Evenly spread the batter so it covers the entire base of the pan.
  • Drop spoonfuls the of cream cheese mixture on top of the base. Continue until the mixture is used up.
  • Drop spoonfuls of the remaining carrot cake batter on top of the cream cheese.
  • Using a knife swirl around until the two layers are swirled together.
  • Bake for 35-38 minutes. Cool completely before cutting the bars.
  • Enjoy!

Notes

To store, place the bars in an airtight container in the fridge.
Keyword bar, bars, carrot cake, carrots, cheesecake, creamcheese