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Surprise Carrot Cake

 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! —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.
Nutritional 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.