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

Surprise Carrot Cake Recipe

Read Reviews (8)
4.88 8
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 King Arthur Unbleached 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 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.

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

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.

Reviews for Surprise Carrot Cake(8)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!

MY REVIEW
Reviewed Mar. 3, 2014

It has been my experience with fluted bundt cake pans that PAM does not work well. The only way I have been able to keep the cake from sticking was to grease with crisco shortening and flour liberally. Hope this helps chloedog01. Great carrot cake! Have Fun Cooking...

MY REVIEW
Reviewed Feb. 11, 2014

The best carrot cake that is all I can say!

MY REVIEW
Reviewed Sep. 10, 2013

I didn't add the cream cheese "Surprise" but it was still a VERY good carrot cake. I will be making it again! :D

MY REVIEW
Reviewed Mar. 18, 2013

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?

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