Carrot Surprise Cake Recipes

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SURPRISE CARROT CAKE



Surprise Carrot Cake image

Make and share this Surprise Carrot Cake recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Yield 16 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 376.6, Fat 22.1, SaturatedFat 5.2, Cholesterol 62.1, Sodium 411.8, Carbohydrate 41.2, Fiber 1.6, Sugar 26.8, Protein 5

SURPRISE CARROT CAKE



Surprise Carrot Cake image

A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! -Lisa Bowen, Little Britian, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 570 calories, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

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