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Surprise Carrot Cake

A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! It's a great way to use up the overabundance of carrots from my garden. —Lisa Bowen, Little Britian, Ontario

12-16 ServingsPrep: 25 min. Bake: 55 min.

Ingredients

3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Directions

In a large bowl, beat the carrots, sugar, oil and eggs until well
blended. In a large bowl, combine the flour, baking soda, cinnamon
and salt; gradually beat into carrot mixture until blended. Stir in
the pecans. Pour 3 cups batter into a greased and floured 10-in.
fluted tube pan.

2 of 2

Surprise Carrot Cake (continued)

Directions (continued)

In a small bowl, beat cream cheese and sugar until smooth. Beat in
egg. Spoon over batter. Top with remaining batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack to cool completely.
For frosting, in a small bowl, beat the cream cheese, butter and
vanilla until fluffy. Gradually add confectioners' sugar until
smooth. Frost cake. Store in the refrigerator. Yield: 12-16
servings.

Nutrition Facts: 1 serving (1 slice) equals 570 calories, 30 g fat (10 g saturated fat), 92 mg cholesterol, 442 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.