Sweet Treats on International Carrot Day

Today is International Carry Day! Carrots are an incredibly versatile, healthy, and brightly-coloured vegetable. They’re great for soups, for salads, for roasts, smoothies, or even desserts! (Carrot ice cream, anyone?) Packed with nutrients and great for your eyes, indigestion, and heart, these little roots are a must in any healthy diet!

It’s no wonder they were one of my least favorite foods growing up. Being an adult has increased my interest in carrots, but I still can’t say that I particularly enjoy carrot desserts. The other night I told my spouse that I’ve never liked carrot cake, and think he questioned our marriage for a moment. Hey, I don’t believe in the concept of such a healthy vegetable tasting good as a cake or pie. But - hear me out, now - that night we shared a slice of carrot caramel cheesecake that I think would be my only exception. (Shoutout to The Stone Cottage) This recipe from Chichilicious is probably the closest thing I’ve found that compares to that cheesecake:


- Carrots - 2 cups grated - Eggs - 4 - Melted butter - 1/4 cup - Pure vanilla extract - 1 tsp - Coconut flour - 1/4 cup - Baking powder - 1 tsp - Brown sugar - 3/4 cup - Salt - 1/2 tsp (For Cheesecake) - Philadelphia cream cheese - 2 packages (room temp) - White sugar - 1 cup - Eggs - 3 (room temp) - Gluten free flour - 2 tbsp


- Preheat the oven to 350 degrees F.

- Start with the carrot cake, mix all of the dry ingredients and the add the wet ingredients including the grated carrots and mix well.

- For the cheesecake in another medium bowl cream the cream cheese with the sugar, add the flour and the eggs one at a time until well incorporated.

- Lightly grease a pan with removable bottom, starting with the carrot cake put spoonfuls of batter in the pan, then alternate with the cheesecake batter until you've used up all the batter.

- Bake in the oven for 55 min-1 hour until an insert of a toothpick comes out clean.

I think the pungent taste of cheesecake is what saved this dish for me. I’ll still pass when all of my family back home is digging into a carrot cake, but maybe carrots aren’t only for savory foods after all!

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