- 12
Ingredients
- FILLING:
- 3 cups shredded carrots
- 1-3/4 cups sugar
- 1 cup canola oil
- 3 eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 4 cups confectioners' sugar
Preparation
Step 1
Directions
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 near 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. Yield: 12-16 servings.