When I saw a recipe for “Pumpkin Carrot Swirl Bars” at Culinary in the Desert, I knew I would try these soon – with a twist. Since I am always eager to find new ways to use my constant supply of carrots from the weekly organic veggie delivery, I would use carrot puree instead of pumpkin puree…
I have tried several of Joe’s recipes, which never failed me. And even with some serious fiddling the cake recipe turned out great:
Double Carrot Cake with Cheesecake Swirl
So, what did I change?
Instead of using 50 % of whole-wheat pastry flour, I used 100 % all-purpose flour. Consequently, my cake could rise a lot more than Joe’s, and if you follow my path, I would recommend you scale down the amount of baking powder, because the cake does have a hint of baking powder taste now, not too bad, but since the lighter flour doesn’t need that much rising agent, less will do.
And, of course, I substituted carrot puree for the pumpkin puree – I chopped up 3 or 4 large carrots, boiled them with a few allspice berries and a dash of mace, the strained them and pureed them in a blender with a tablespoon or two of heavy cream. The consistency was much like pumpkin puree.
What I would change the next time: use way more of the cream cheese swirl. While the cake does look good from the top,
and tastes good, both of us would prefer more cheesecake in this, so maybe I’ll double or even triple the amount, and try to swirl it deeper into the carrot cake. I might add some grated lemon or orange peel to the cheesecake, too.
Oh, and I may have used a little more ground ginger than the original recipe called for, and I have added a pinch of ground cloves, but the rest is definitely Joe’s recipe – thank you! This is a keeper!
Double Carrot Cheesecake Bars
2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
1 pinch ground cloves
¼ teaspoon salt
6 tablespoons butter, softened
1 cup sugar
½ cup brown sugar, packed
2 large eggs
2 large egg whites
3-4 carrots, chopped, boil with
4 allspice berries
1 pinch mace, and some water, strain, puree
1 cup finely shredded carrot
250 g cream cheese, softened
½ cup sugar
2 tablespoon milk
1 teaspoon vanilla
To make the batter
Preheat oven to 350 F.
In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg and salt.
In a large mixing bowl, beat together sugars and butter until crumbly. Mix in eggs, egg whites, mashed pumpkin and carrot – beat until well combined. Add dry ingredients and mix until combined.
Scoop mixture into a 10 x 15″ baking pan coated with nonstick spray – spread into an even layer.
To make the cream cheese swirl
In a small bowl, mix together cream cheese, sugar, milk and vanilla until smooth and completely combined.
Place teaspoonfuls of the cream cheese mixture randomly over the batter and use a spoon to swirl the mixture in.
Bake until the center springs back when lightly pressed or a toothpick placed near the center comes out mostly clean with a few moist crumbs attached – about 25 to 30 minutes. Remove and let cool completely in pan on wire rack before cutting.