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

Surprise Carrot Cake Recipe

Read Reviews (12)
4.75 12
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(12)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
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
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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