Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Combine cream cheese, sugar and one egg, mixing until well blended.
  2. Set aside. Combine dry ingredients.
  3. Add combined oil and eggs, mixing just until moistened.
  4. Fold in carrots and nuts.
  5. Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan.
  6. Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
  7. Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean.
  8. Cool 10 minutes; remove from pan.
  9. Cool thoroughly.
  10. Sprinkle with powdered sugar if desired.
  11. 12 Servings.

Reviews

(5)
Most Helpful

This was an incredibly moist and delicious cake. However next time i think i will add the cream cheese icing as well!

wingette February 18, 2010

This was very tasty, but very heavy on the oil. Will try using apple sauce instead of some of the oil next time. Did puree the carrots fo lovely results. Loved the cream cheese filling.

Ladymedic August 25, 2009

I found this recipe to have a good flavor, although I did add some crushed pineapple. I like carrrot cake best which has more of a cake texure. This was very moist almost like sweet bread. I would probably make this again, but place it in bread pans and use it as sweet bread, rather than in a bunt pan.

DeKay April 08, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a