August 30, 2013

Surprise Carrot Cake

On the Menu Today~
Surprise Carrot Cake

If you are a fan of Carrot Cake,
you are going to Love this recipe.

The "surprise" in this carrot cake recipe
is the cream cheese center.
This delicious Carrot Cake also
has the traditional Cream Cheese Frosting~

My sister-in-law gave me this recipe a few years back.
She served it on Easter and it was a real big hit~
Give it a try....your family will love it too~

Surprise Carrot Cake

  • 3 eggs
  • 1 3/4 cup sugar
  • 3 cups shredded carrots
  • 1 cup vegetable oil
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 (8 oz) package cream cheese, room temperature
  • 1/4 cup sugar
  • 1 egg
  1. Preheat oven to 350º
  2. In a mixing bowl, beat cream cheese and sugar. Add egg; mix well. Refrigerate while making cake batter.
  3. In a mixing bowl, beat the eggs and sugar. Add carrots and oil; beat until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add to carrot mixture; mix well. Stir in chopped pecans. Pour 3 cups batter into a greased and floured 10-inch bundt pan or fluted tube pan. Spoon cream cheese mixture over batter. Top with remaining batter.
  4. Bake at 350º for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing from pan to a wire rack.
  6. Cool completely.

Cream Cheese Frosting

  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
Cooking Directions
  1. In a small mixing bowl, beat the cream cheese, butter and vanilla until smooth.
  2. Gradually add confectioners' sugar. Beat well.
  3. Frost cooled cake.

Cake, Carrot, Cream Cheese, FrostingEaster

*Store cake in the refrigerator

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