Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Well, okay, just make up your mind that this is NOT going to be a weight-loss treat, and get over it already! Cut your piece THIN and only eat ONE! :rofl: The original recipe called for fully-loaded cream cheese, I use neufchatel because it shaves off a few calories...less guilt! Cooking time does NOT include cooling time.....plan ahead!

Ingredients Nutrition

Directions

  1. Preheat oven to 350; grease & flour a 10-inch Bundt tube pan; set aside.
  2. CAKE: In a mixing bowl, blend eggs and sugar; add carrots and oil, continue mixing.
  3. In a separate bowl, combine dry ingredients (except nuts); add to egg-carrot mixture & mix well; stir in nuts.
  4. Pour THREE CUPS batter into prepared pan; set aside pan and remaining batter.
  5. FILLING: In mixing bowl, beat cream cheese and sugar; add egg, mix well; spoon over batter in pan; top with remaining batter.
  6. Bake for 55-60 minutes (toothpick comes out clean).
  7. Cool for 10 minutes (set the timer); remove from pan to a wire rack to cool completely.
  8. FROSTING: In mixing bowl, beat cream cheese, butter & vanilla until smooth, then gradually add powdered sugar.
  9. Frost COOLED cake; serve; chill leftovers.

Reviews

(1)
Most Helpful

We do love carrot cake around here & this recipe makes one of the best I've had ~ VERY, VERY NICE! I'm not usually much for the cream cheese frosting, however, so actually cut the ingredient amounts for the frosting in half & was happy enough with the results, especially with that wonderful cream cheese filling! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike February 11, 2010

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