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
Surprise Carrot Cake
Surprise Carrot Cake
Prep Time
25 min
Cook Time
55 min
Yield
16 servings
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
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.
- 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 in 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.
Nutrition Facts
1 slice: 570 calories, 30g fat (10g saturated fat), 92mg cholesterol, 442mg sodium, 71g carbohydrate (55g sugars, 2g fiber), 6g protein.
