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Surprise Carrot Cake Recipe
Surprise Carrot Cake Recipe photo by Taste of Home
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Surprise Carrot Cake Recipe

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4.5 24 26
Publisher Photo
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! —Lisa Bowen, Little Britian, Ontario
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES: 12-16 servings

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

Nutritional Facts

1 slice: 570 calories, 30g fat (10g saturated fat), 92mg cholesterol, 442mg sodium, 71g carbohydrate (55g sugars, 2g fiber), 6g protein.

Directions

  1. 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. In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
  3. 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.
  4. 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.
Originally published as Surprise Carrot Cake in Country Woman September/October 2001, p29


Reviews for Surprise Carrot Cake

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
keychain2016 User ID: 8782901 244392
Reviewed Feb. 24, 2016

"Boobeau 5105 If you add 2 or 3 Tablespoons of flour, enough to stiffen it up a little for the cream cheese filling, the texture will be much better and stay in place instead of rising to the top. Just a suggestion."

MY REVIEW
Ania_the_baker User ID: 8712903 242456
Reviewed Jan. 24, 2016

"Absolutely delicious. The reason for 4 stars instead of 4: The filling didn't stay in the cake, kind of emerged in the surface - but it might have been my mistake, maybe I made it too liquidy. Next time I would make less frosting, it is delicious but when used on the cake it's a little bit too thick."

MY REVIEW
louisezem User ID: 820362 228831
Reviewed Jul. 1, 2015

"My husband took this cake to work and the next food sharing day he came home with a request for another one. I find it easiest to make the "surprise" by putting it in a plastic bag, cutting off the corner and piping it."

MY REVIEW
icunrse User ID: 6357713 228137
Reviewed Jun. 18, 2015

"I also made this for Easter. It is delicious!!"

MY REVIEW
tsuecollins User ID: 4186164 109579
Reviewed May. 6, 2014

"Made this for

Easter it was great!"

MY REVIEW
boobeau5105 User ID: 3532001 31810
Reviewed Apr. 21, 2014

"This cake part of this cake came out fantastic!! I changed it a bit, by changing the amount of carrot from 3 to 2 cups and added 1 cups of really drained well crushed pineapple. It was so moist! The chopped toasted pecans were perfect in it! I only give it 4 stars because the cream cheese center had a strange texture - it was very holey ( bubbly sort of), not a creamy texture at all? Does any one know why this would happen? - The frosting was amazing and everyone loved the cake!!! BTW _ I followed the directions about oil & flour in the pan and mine came out very easily too! No sticking!!"

MY REVIEW
jensweetser User ID: 4168486 90413
Reviewed Apr. 20, 2014

"The flavor of this cake is a 5-star, but, as other commenters said, this cake has a major sticking problem! I read the reviews and should have just used shortening and flour as everyone noted, but I was using a silicone bundt pan and though Pam spray would be sufficient. I was wrong. The cake stuck horribly and I ended up with a presentation that was embarrassing. I would most definitely make this cake again, but next time I will use shortening and flour and purchase a new bundt pan!"

MY REVIEW
quiltingstitcher User ID: 4596769 32662
Reviewed Apr. 19, 2014

"Very moist and delicious a big hit with hubby and myself. Shared some with a neighbor and she said "it's a keeper". No problem with getting it out of the Bundt pan at all I let it cool for 10 minutes then flipped it onto a plate to cool."

MY REVIEW
KathyMN User ID: 4339009 204486
Reviewed Apr. 19, 2014 Edited Apr. 21, 2014

"I had a problem getting this out of the pan, too. I greased it well and floured it so I don't know what went wrong. But, I was able to put the broken piece back on and it still looks good. If it tastes half as good as it smelled while it was baking then I will try it again.

My family said this was amazing! Will definitely make again!"

MY REVIEW
magnumsmom User ID: 7619584 33160
Reviewed Mar. 7, 2014

"I sell at a Farmer's Market and my customers prefer walnuts in their carrot cakes, but pecans work too. Just using PAM as a releasing agent won't work. You must use a brand with FLOUR in it. GFS carries the best I have ever used. A large can at a reasonable price. This recipe can also be used in mini loaf pans and as muffins. It freezes very well and if possible, is even more moist!"

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