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
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
Reviews
Would of loved to of taken a photo it turned out great,
I am this today and love it! Mine didn’t look so much like to photo, but with a bit of practice I think I’ll get it! Thanks for sharing your recipe!
How much sugar is added to the cream cheese?
This is a great cake. And thank you to the reviewers providing tips about the Baker's Joy and refrigerating the filling for 30 minutes before putting it in the cake. Both of those tips allowed me to turn out a perfect, and very tasty, cake. I also used 1-1/4 cups of white sugar and 1/2 cup of brown sugar per another reviewer. It definitely gave the cake a greater depth of flavor.
This was the best carrot cake I ever had/made. I used walnuts instead of pecans, just because I prefer them. I also added a teaspoon of vanilla to the cake batter. My only problem was that the tunnel was not nearly as defined as shown, it also mostly floated to the top (which became the bottom, once inverted). Absolutely delicious, though. Thank you Lisa.
I often make it for my husband's birthday, as it is one of his favorites. I usually don't change it except to add a tsp. of vanilla. I use Baker's Joy on my aluminum bundt pan and don't have a problem with it sticking. The recipe says to grease and flour.
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.