Carrot Cake, Cream Cheese and White Chocolate create a delicious bite that you won’t be able to stop popping into your mouth!
Here’s something I never thought I’d say. I am craving fall flavors while still trying to soak in every last day we have left of summer. Don’t get me wrong. I don’t actually want fall to arrive just yet. The change in temperature, shorter days, and all that jazz can stay away forever (as far as I’m concerned).
I just want to have permission to break out the pumpkin, warm spices and drink mulled apple cider. But I am trying to hold off. I’m sure I’ll be changing my tune next week though. When all I want to do is to hold on to summer’s goodness and abundance with both of my hands. For as long as I possibly can.
- 3/4 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1 2/3 cups all-purpose flour
- 2 medium carrots, finely grated
- 1 (8 oz) package cream cheese
- 1 1/2 cup white chocolate chips
- 1-2 tbsps canola oil
- 1/4 cup pecan pieces