Carrot Cake Cream Cheese Recipe – one of my favorite desserts in spreadable form, and much healthier than frosting.
Howdy everyone!
Thanks to all who guessed which item was a lie in Friday’s post — I know many of you were curious all weekend. I won’t keep you in suspense: it wasn’t #1.
It had been too long since I’d seen this friend. Even after two years apart we fell right back into conversation, catching up on everything that had happened in the meantime.
Because my tour-guide skills were questionable that day, Em and I grabbed a bite at the South Street Diner — charming, cozy, and tiny. I consider myself somewhat of a diner connoisseur, so it fit the bill.
We then headed to Starbucks to use the Wi‑Fi and gift cards. I ordered a chai latte, took a few sips, and decided it was far too sweet — and wondered how I ever used to drink them regularly.
Can you believe Easter is this Sunday? Time flew by. Maybe that’s because we’ve had more unexpected snow here in New England.
Either way, Easter means my favorite “food” (if it were a person, it would be my favorite person) gets some attention.
CARROTS! One for the bunny, five pounds for Emily. It should come as no surprise that carrot cake ranks among my top desserts ever.
There are countless carrot cake recipes out there, like the pumpkin season has its own endless list. I couldn’t resist adding my version to the collection. And since cream cheese frosting is essentially the peanut butter to carrot cake’s jelly, I wanted that flavor in a spreadable form.
Why limit that deliciousness to cake? Spreadable carrot cake cream cheese works on so much more than a slice: cinnamon raisin bagels, graham crackers, celery sticks, pumpkin bread — even freshly sliced carrots if you’re feeling whimsical.
Carrot Cake Cream Cheese
No reviews
- Author: Sinful Nutrition
- Yield: about 1 cup
Ingredients
- 8 oz light cream cheese, softened
- 1 small (or ½ large) carrot, finely grated
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 2 tablespoons raisins
Instructions
- Add the softened cream cheese to a large bowl.
- Stir in the grated carrot, brown sugar, cinnamon, nutmeg, and allspice until fully combined.
- Fold in the raisins.
- Spread on bagels, crackers, bread, or use as a dip — enjoy.
Notes
To make this vegan, substitute a plant-based cream cheese.
- Category: spreads
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Back to the lie: did you guess correctly? It was coffee. I’m slowly reintroducing caffeine, but for now I’m mostly caffeine-free.
Also true: I’ve been reintroducing meat into my diet, starting with chicken. I’ll share more about that choice soon.
I made a hearty pot pie on Saturday topped with mashed cauliflower instead of a crust — more vegetables and just as comforting. Unfortunately, I left it on the stove to cool and discovered it still there the next morning. I had to toss it rather than risk foodborne illness, which was disappointing but the right call.
I ended up making another batch that, while less pretty, was still delicious and satisfying.
Reminder: our “Did You Know” link-up goes live this Friday. Put your health brain on and join the fun — details will be shared soon.
Make it a great day!
What’s your favorite Easter food?
Would you have risked eating the pot pie or tossed it?