Surprise Inside Carrot Cake Recipes
SURPRISE CARROT CAKE
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
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.
SURPRISE CARROT CAKE
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
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-INSIDE CARROT CAKE
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!
Provided by Debber
Categories Dessert
Time 1h20m
Yield 1 Bundt pan, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350; grease & flour a 10-inch Bundt tube pan; set aside.
- CAKE: In a mixing bowl, blend eggs and sugar; add carrots and oil, continue mixing.
- In a separate bowl, combine dry ingredients (except nuts); add to egg-carrot mixture & mix well; stir in nuts.
- Pour THREE CUPS batter into prepared pan; set aside pan and remaining batter.
- FILLING: In mixing bowl, beat cream cheese and sugar; add egg, mix well; spoon over batter in pan; top with remaining batter.
- Bake for 55-60 minutes (toothpick comes out clean).
- Cool for 10 minutes (set the timer); remove from pan to a wire rack to cool completely.
- FROSTING: In mixing bowl, beat cream cheese, butter & vanilla until smooth, then gradually add powdered sugar.
- Frost COOLED cake; serve; chill leftovers.
Nutrition Facts : Calories 567.8, Fat 30.3, SaturatedFat 10.4, Cholesterol 91.7, Sodium 439.5, Carbohydrate 70.4, Fiber 1.5, Sugar 55.7, Protein 5.9
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