Surprise Carrot Cake
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 16 servings.
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
Ingredients
-
3 cups shredded carrots
-
1-3/4 cups sugar
-
1 cup canola oil
-
3 large eggs, room temperature
-
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 large egg, room temperature
-
FROSTING:
-
1 package (8 ounces) cream cheese, softened
-
1/4 cup butter, softened
-
2 teaspoons vanilla extract
-
4 cups confectioners' sugar
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 in 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.
Nutrition Facts
1 slice: 570 calories, 30g fat (10g saturated fat), 92mg cholesterol, 442mg sodium, 71g carbohydrate (55g sugars, 2g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC