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Surprise Carrot Cake with Cream Cheese Frosting

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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • Preheat oven to 350º
  • In a mixing bowl, beat cream cheese and sugar. Add egg; mix well. Refrigerate while making cake batter.
  • 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.
  • Bake at 350º for 55 to 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.
  • Cool completely.
  • Make Cream Cheese Frosting
  • In a small mixing bowl, beat the cream cheese, butter and vanilla until smooth.
  • Gradually add confectioners' sugar. Beat well.
  • Frost cooled cake.
  • *Store cake in the refrigerator