Close
Tweet
Ingredients
| eggs: 3 |
| granulated sugar: 1 3/4 cups |
| carrots (grated): 3 cups |
| vegetable oil: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| salt: 1 tsp |
| pecans (chopped): 1/2 cup |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 1/4 cup |
| eggs: 1 |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/4 cup (softened) |
| vanilla extract: 2 tsp |
| powdered sugar (unsifted): 4 cups |
Surprise-Inside Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350; grease & flour a 10-inch Bundt tube pan; set aside.
- CAKE: In a mixing bowl, blend eggs and sugar; add carrots and oil, continue mixing.
- In a separate bowl, combine dry ingredients (except nuts); add to egg-carrot mixture & mix well; stir in nuts.
- Pour THREE CUPS batter into prepared pan; set aside pan and remaining batter.
- FILLING: In mixing bowl, beat cream cheese and sugar; add egg, mix well; spoon over batter in pan; top with remaining batter.
- Bake for 55-60 minutes (toothpick comes out clean).
- Cool for 10 minutes (set the timer); remove from pan to a wire rack to cool completely.
- FROSTING: In mixing bowl, beat cream cheese, butter & vanilla until smooth, then gradually add powdered sugar.
- Frost COOLED cake; serve; chill leftovers.