"Carrot Cake" Cream Cheese
"Carrot Cake" Cream Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 497
- Total Fat
- 39
- Saturated Fat
- 17
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 8
- Cholesterol
- 94
- Sodium
- 365
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 30 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 497
- Total Fat
- 39
- Saturated Fat
- 17
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 8
- Cholesterol
- 94
- Sodium
- 365
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
1 cup shredded carrots
1/2 cup chopped walnuts
1/3 cup packed light brown sugar
1/4 cup currants or raisins
3 tablespoons orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups softened cream cheese
Waffles, for serving
Directions
- Preheat the oven to 300 degrees F. Combine the carrots, walnuts, brown sugar, raisins, orange juice, oil, granulated sugar, cinnamon and cloves in a bowl and mix. Spread out into a 6-by-6-inch cake pan or a pan of similar size. Bake for 15 minutes. Rotate, stir and then cook for an additional 15 minutes. Let completely cool, and then fully combine with the cream cheese. Refrigerate and use when ready. Spread on your favorite waffle recipe.
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