Surprise Carrot Cake
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup sugar
- 1 egg, beaten
- 2 cups flour
- 1 3⁄4 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup oil
- 3 eggs, beaten
- 3 cups carrots, shredded
- 1⁄2 cup nuts, chopped
directions
- Combine cream cheese, sugar and one egg, mixing until well blended.
- Set aside. Combine dry ingredients.
- Add combined oil and eggs, mixing just until moistened.
- Fold in carrots and nuts.
- Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan.
- Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
- Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pan.
- Cool thoroughly.
- Sprinkle with powdered sugar if desired.
- 12 Servings.
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Reviews
-
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.
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Johnson, This recipe is wonderful! I left out the nuts. And I don't like shredded carrots in cakes, so I modified the recipe by putting my carrots (cut into small chunks), eggs, and oil into the blender, and whirring it all together until it looks like a 'smoothie', then mixing it into the dry ingredients. This made for a lovely texture in the cake. This recipe is a keeper!
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.