Carrot Cake Cream Cheese Pie

Ever since Jon and I started the P90X workout I've been craving sweets like never before. I look at various blogs and recipes to find deserts without too much sugar or carbs or unhealthy ingredients. Sometimes I can't resist and just go for the bad for you mix. Food is worth every bite I take. :-)

Carrot Cake Cream Cheese Pie

Dry Ingredients
1/2 cup whole wheat flour
1/2 tsp cinnamon (add more if desired)
1/4 tsp pumpkin pie spice (add more if desired)
1/4 tsp course salt
1/4 tsp baking soda
1/2 tsp baking powder
4 Tbls brown sugar


Wet ingredients:
2/3 cups boiled carrots (soft enough for the blender or food processor)
2 1/2 Tbls skim milk
1/2 Tbls canola oil
1/2 tsp pure vanilla extract
1 large egg

Preheat oven to 350•.
Mix dry ingredients in bowl.
Blend wet ingredients in blender or food processor. Blend to chunky or smooth consistency, all your preference.
Mix all ingredients together.
Grease small baking dishes or cup cakes cups. Pour contents.
Bake for 10 minutes.
Let cool. Place in microwave for 2 minutes or until small knife comes out clean.
Wait to cool to place on plate.
When cool place the cake on a plate turn it upright and cut in half.
Spread the desired amount of cream cheese frosting (see below for recipe) on top of both halves and put back together. Chill in microwave or eat right away.


Cream cheese frosting:
3/4 (8oz) package of cream cheese, softened
2 Tbls softened butter
1/2 powdered sugar
1/4 tsp pure vanilla extract

Cream together cream cheese & butter until creamy. Mix in vanilla, gradually mix in powdered sugar. Store in fridge after use.

One tasty desert.

-Shan