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For Crust
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Instructions
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Preheat oven to 325ºF. In bowl combine butter, crumbs, sugar; press onto bottom of 13×9 inch pan. Bake 10 minutes.
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For Filling
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Instructions
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Beat cream cheese, vanilla and sugar with mixer until blended.
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Add sour cream; mix well.
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Add eggs 1 at a time; beating after each just until blended.
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Stir in carrots and ginger.
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Pour over crust.
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Bake 45 to 50 minutes or center is set.
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Cool completely. Refrigerate 4 hours or overnight.
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Top with candied carrots.
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For Candied Carrots
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Instructions
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Using a zester, zest carrots strips.
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In a medium saucepan combine water and sugar; bring to a boil to dissolve sugar.
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Add carrots strips; reduce heat and cook strips for 15 minutes.
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Remove carrots strip to a baking sheet lined with parchment paper.
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Cool and use to garnish carrot bars, cupcakes or cakes.