I’m sorry, but I really couldn’t resist the extra alliteration in the title.


Today, this humble little food blog turns two years old.  Every day I’m so glad that I finally worked up the courage to start my own blog, and now I can’t imagine my life without this space.

I’ve evolved as a writer, photographer (thank goodness) and increased my general food knowledge, which has been remarkably helpful, even outside of these digital pages.  Like when my in-laws have questions about items on menus when we go out to eat, I’m all, “I got this.  Let me explain what burrata and quinoa are, no problem.”


And of course, I’m thankful for you guys.  Whether you’re back here after every post, or just happened to stumble on by accident, thank you so much for taking the time to read my posts, check out my photos and recipes, and leave comments.  You’re awesome.


Ok, let’s leave the sentimentality aside for a minute and talk about this cake.  Recently I’ve been making cheesecakes for special occasions (and I made one last blog birthday) so no surprise that here’s another one for you.


It’s a perfect little autumn treat, complete with warm spices and root vegetables.  What, you don’t like root veggies in your dessert?  Well, you do when it’s carrot cake cheesecake.  I topped mine with a drizzle of homemade caramel sauce and a dollop of whipped cream.  Only fitting for my little blog’s b-day!

Two Years Ago: Caramel Apple Cheesecake Pie

One Year Ago: Apple Bread Pudding

Carrot Cake Cheesecake for a Bashful Bao Birthday

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes 10-12 mini cheesecakes


  • 1 cup gingersnap cookie crumbs
  • 4 Tbsp brown sugar
  • 4 Tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 large egg, at room temperature
  • 1/3 cup sugar
  • 1 Tbsp flour
  • 1 tsp vanilla extract
  • 1 medium carrot, peeled and grated
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp ground ginger
  • 1/4 tsp salt
  • ½ cup heavy cream
  • 2 Tbsp powdered sugar
  • caramel sauce


  1. First make the crust. Preheat oven to 350°F and grease a 12-cup muffin pan or line with paper liners. (I used two 4” springform pans, and also got 6 muffin sized cakes.) Place the gingersnap crumbs, butter, and brown sugar in a small bowl and stir until well combined. Press into the prepared pans and about 1” up the sides. Bake for 10 - 12 minutes, or until golden brown and fragrant. Remove from oven and let cool while you make the filling.
  2. In a medium bowl, beat the cream cheese and sugar until fluffy, about 3-4 minutes. Add the egg and stir to combine. Add the carrots, flour, spices, and vanilla extract, an stir to combine. Divide the batter among the cups, filling each about ¾ full.
  3. Bake until just set in the middle, about 18-20 minutes.
  4. Let cool on a wire rack to room temperature, then invert carefully and transfer the cakes to the fridge.
  5. To make the whipped cream, place the heavy cream in a medium bowl and beat with a hand mixer, adding the sugar gradually until soft peaks form. Serve the cakes with a dollop of cream and caramel sauce, if desired.

Adapted from Sugar Cooking

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