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Surprise Carrot Cake with Cream Cheese Frosting
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

A new twist on an old classic. Carrot cake made with a layer of cream cheese.

Course: Cake, Cream Cheese Frosting, Dessert, Easter
Keyword: Cake, carrots, cream cheese, cream cheese frosting
Servings: 12 servings
  • 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 or walnuts
  • 1 8 oz package cream cheese, room temperature
  • 1/4 cup sugar
  • 1 egg
  • Cream Cheese Frosting
  • 1 8 oz package cream cheese, softened
  • 1/4 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' sugar
  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.
  7. Make Cream Cheese Frosting
  8. In a small mixing bowl, beat the cream cheese, butter and vanilla until smooth.
  9. Gradually add confectioners' sugar. Beat well.
  10. Frost cooled cake.
  11. *Store cake in the refrigerator