Tag: cream cheese

Best Ever Carrot Cake

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.
  • Preheat
    oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
    leaving an overhang on two side. Grease foil and dust with flour, set
    aside. (This cake can also be made in a 9×13 dish just increase baking
    time to 40 – 50 minutes until toothpick inserted in center comes out
    clean, I have even halved the recipe and baked it in and 8×8 dish).
  • In
    a mixing bowl, whisk together flour, baking powder, baking soda, salt,
    cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
    combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
    Slowly stir in dry ingredients and mix until well blended. Stir in
    grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
    cakes in preheat oven for 35-39 minutes until toothpick inserted into
    center comes out clean. Remove from oven and allow to cool 5 minutes in
    cake dishes before removing to a wire rack to cool. Lift cakes out of
    pan with foil overhang and allow to cool on wire rack completely before
    frosting (once cool I cut about 1/4″ off the tops to even them out
    before frosting, you’ll notice the centers don’t rise as high as the
    rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
    Sprinkle with chopped pecans. Store cake in airtight container.
  • *Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.
  • Cream Cheese Frosting
  • In
    a large bowl, using an electric mixer, whip together cream cheese,
    butter and vanilla until fluffy. Stir in powdered sugar and mix until
    well combine.

Recipe adapted from allrecipes.com

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Cranberry Cheesecake Bars

Luckily it is time for another month of Two Sweetie Pies!  Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.

This month I went with Liz’s Cranberry cheesecake bars….just like the Starbucks one but even better!  These would be perfect around Thanksgiving due to the cranberry sauce, of course!   The filling makes these little bars so pretty, too! I love the layers!

Thanks once again Liz for a fabulous dessert!

You can visit Liz on her social media channels here:




Cranberry Cheesecake Bars Cranberry Cheesecake Bars Cranberry Cheesecake Bars Cranberry Cheesecake Bars

Cranberry Cheesecake Bars

  • 2 cups flour
  • 1½ cups quick oats
  • ¾ cups brown sugar
  • 1 cup butter, at room temperature
  • Cheesecake
  • 8 ounces cream cheese, at room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla
Cranberry filling
  • 1 T. brown sugar
  • 2 tablespoons cornstarch
  • 1 (16 ounces) can whole berry cranberry sauce

  1. Preheat oven 350°.
  2. Line a 13 x 9 baking pan with non-stick foil.
  3. In a mixer on low, combine flour, oats, ¾ cup sugar and butter; mix until crumbly.
  4. Set aside 1½ cups crumbs for topping, and press the rest into the prepared pan.
  5. Bake 15 minutes.
  6. Cool completely.
  1. Beat cream cheese fluffy.
  2. Add condensed milk, lemon juice and vanilla.
  3. Once smooth, spread over crust.
  1. Mix sugar, corn starch and cranberry sauce until smooth.
  2. Pour over the cream cheesecake layer.
  3. Sprinkle reserved crumb mixture over top.
  4. Bake 35-40 minutes.
  5. Cool, chill, cut.



The post Cranberry Cheesecake Bars appeared first on Hugs and Cookies XOXO.

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Hot Fudge Sundae Cheesecake Bars

The only thing better than a hot fudge sundae is a hot fudge sundae cheesecake bar!  All your favorite sundae toppings piled on top of a sweet, delicious cheesecake square. Just perfection!  These are very easy to make and the cheesecake can be made a day or two ahead of time simplifying your life as a hostess!

Hot Fudge Sundae Cheesecake Bars

Hot Fudge Sundae Cheesecake Bars

  • CRUST:
  • 3 cups of graham cracker crumbs
  • 1 cup sugar
  • 16 T. melted butter
  • cheesecake
  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 2 Tablespoons flour
  • 3 eggs
  • 8 oz. sour cream
  • 1 Tablespoon vanilla
  • Topping
  • whipped cream
  • hot fudge
  • cherries
  • sprinkles

  1. Crust
  2. Stir all together and press into a 9×13 pan lined with nonstick foil.
  3. Bake at 350 for 7 minutes. Cool
  4. cheesecake
  5. Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
  6. On medium low, add eggs one at a time, mixing well with each addition.
  7. Add sour cream and vanilla and mix until just combined.
  8. Pour on prepared crust and bake at 350 for 30-35 minutes.
  9. Cool completely and chill a few hours.
  10. Cut into bars and top with hot fudge, whipped cream, sprinkles and cherries!


Hot Fudge Sundae Cheesecake Bars

The post Hot Fudge Sundae Cheesecake Bars appeared first on Hugs and Cookies XOXO.

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