Surprise Carrot Cake Recipe

By Grandmax4

Ingredients

• FILLING:
• 3 3 3 cups shredded carrots
• 1-3/4 1-3/4 1-3/4 cups sugar
• 1 1 1 cup canola oil
• 3 3 3 eggs
• 2 2 2 cups all-purpose flour
• 2 2 2 teaspoons baking soda
• 2 2 2 teaspoons ground cinnamon
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 cup chopped pecans
• 1 1 1 package (8 ounces) cream cheese, softened
• 1/4 1/4 1/4 cup sugar
• 1 1 1 egg
• FROSTING:
• 1 1 1 package (8 ounces) cream cheese, softened
• 1/4 1/4 1/4 cup butter, softened
• 2 2 2 teaspoons vanilla extract
• 4 4 4 cups confectioners' sugar
• 2 2 2 . In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
• 3 3 350° 55-60 10 to to 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.
• 4 4 12-16 . 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.

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

1.
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.

2.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.

3.
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.

4.
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.