Carrot Cake Cream Cheese Recipe – One of my favorite desserts in spreadable form, and so much healthier than frosting!
Thanks for all those who joined in on guessing which one was a lie on Friday’s post, I know you all were just DYING to know which one it was the entire weekend. I won’t keep you in suspense…too long. 😉
I will tell you thought that it wasn’t #1!
It’s been too long since I’ve actually since this girl. No matter the time, we seemed to pick up right where we left off, besides filling in on what life happened in the 2 years.
Due to my horrible tour guiding skills, Em & I ended up grabbing a bite at the South Street Diner instead. Which is adorably simple yet cozy (aka tiny) if I do say so. I am a diner connoisseur after all.
And then headed to Starbucks to steal their wi-fi and use up our gift cards. Where I got a Chai Latte, had a few sips, and declared it 100 times too sweet. How did I used to drink these?
Well darn, Easter just be creepin’, because it is this Sunday! Where did that come from?! It could be the fact that I have been blindsided by yet more snowfall here in New England.
Either way, that means my favorite meal/food/group/if it was a person, person too is the star of the show.
CARROTS!! One for the bunny. 5 pounds for Emily. And it should be no surprise that carrot cake is one my most favoritest desserts of all time too.
I’m sure just like pumpkin-palooza, there is a recipe for everything carrot cake out there too. So here’s another for you to add to the list, because I just couldn’t leave my favorite food out of it.
But we all know cream cheese icing is the peanut butter to jelly of carrot cake. Sure, a moist spicy carrot cake is required, but that’s a muffin without some cream cheese icing. Let’s be serious.
So why not take the best of both worlds and spread that joy on more than just cake?!
Carrot cake cream cheese on a cinnamon raisin bagel? Yes, there is a God. Tupac is alive. And all dogs go to heaven. Preach it.
But don’t let that stop you. Graham crackers. Celery sticks. Pumpkin bread. And dare I say it..
Carrots! You know I went there.
- 8 oz light cream cheese, softened
- 1 small (or 1/2 large) carrot, finely grated
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 2 tablespoons raisins
- Add softened cream cheese to a large bowl.
- Add in grated carrot, sugar, and spices. Stir until thoroughly combined.
- Stir in raisins.
- Spread & enjoy!
Veganize: Use vegan cream cheese alternative.
- Category: spreads
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I can’t keep you in suspense any longer. Did you know which one was a lie?
It was actually coffee! One more week, and I get to drink that sweet nectar. Although, I am getting used to no caffeine for the most part.
So it is true! I have started to slowly introduce meat back into my diet. I have only tried chicken so far, and all is going well. I’ll into more detail as why I made this choice, but like I said in Friday’s post, it is simply because I wanted to.
I did however make this bomb-class pot pie on Saturday. Topped with mashed cauliflower instead of a crust, because it’s delicious and more veggies!
Now here comes the sad part. I left it on the stove to cool before putting it in the fridge, when I discovered it was still there when I woke up Sunday morning. I’m embarrassed to admit how upset this made me.
While the no food left behind non-waster in me realllly wanted to just risk it, heat it up to 900 degrees and call it safe, the practical food safety certified angel on my shoulder told me food poisoning was worth the risk. After all that IS why I started becoming a vegetarian in the first place.
So I made another batch, while not as pretty was still hearty and delicious.
Reminder! Our Did You Know link up if going live this Friday, so put your health noggin on, and join in the fun! No clue what I’m talking about? Find out here!
Make it a great day!
What’s your favorite food at Easter?
Would you have risked eating it? Or tossed it?