Surprise Carrot Cake Recipe
- 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
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 4 cups confectioners' sugar
- 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.
1 slice: 570 calories, 30g fat (10g saturated fat), 92mg cholesterol, 442mg sodium, 71g carbohydrate (55g sugars, 2g fiber), 6g protein.
Reviews for Surprise Carrot Cake
"Delicious and very easy! Usually I like to make a recipe as stated for the first time. I made 2 small changes. I added vanilla and I added some brown sugar instead of all whit sugar. Excellent!"
"LOVE this cakeThis is going to sound stupid,but my cakes kept sticking in my bundt pan, only my bundt pan, so i bought a new one thinking my bundt pan was so old. New pan stuck too/Was talking to my 89 year old Granny and she said, silly, even though you flour or sugar your spray, it may still stick. She said remember when PAM 1st came out? There was 1 kind...PAM. Now they have 7-10 kinds, different oils etc, but they all say cooking spray. She said if you buy BAKING SPRAY, you wont have that problem. I thought she was nuts, but bought a can of Baker's Joy, Baking Spray with flour....And it works everytime. I even bought a square detailed bundt pan you cant run a knife around the edges, still comes out everytime."
"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."
"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 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."
"I also made this for Easter. It is delicious!!"
"Made this forEaster it was great!"
"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!!"
"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!"
"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."
"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!"
"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!"
"The best carrot cake that is all I can say!"
"I didn't add the cream cheese "Surprise" but it was still a VERY good carrot cake. I will be making it again! :D"
"The recipe was easy to follow and very tasty, but the cake stuck in the pan when I tried to remove it from the pan. I don't understand why. Is it because I used spray Pam and not oil?"
"This is one of the best carrot cake recipes I've made ! Very moist and simple."
"I have made this carrot cake several times and it immediately becomes every ones favorite. I have misplaced my magazine w/this recipe and have been tearing apart my recipe stash looking for it. Thankfully found it on line! Makig it again this week!"
"This cake was so moist and delicious! It's one of my sister's favorites."
"[quote user="email@example.com"]This cake was delicious. I made it for a friend's birthday and everyone was amazed by how moist it was. (The surprise filling in my cake was only a thin strip, unlike the large circle in the picture, but it was still delicious.)[/quote] That happened to me the first time I made it. Now when I make the filling, I chill it for 30 minutes BEFORE spooning it over the batter. Chilling it makes it firmer, so it doesn't mix with the rest of the batter. I end up with a nice circle of filling in the middle. :-)
"The whole cake was gone the first night I made it - everyone came back for seconds or thirds!"
"Absolutely Wonderfully delicious. Thanks. The cream cheese center is a nice surprise when you first cut it."
"This sounds soo good. Thanks, Julie"