This carrot cake has a very nice surprise. A cream cheese center.  Can you say yum, yum?

Step 1:

In a mixer, beat the carrots, sugar, oil and eggs until well blended.  In a large bowl combine the flour, baking soda, cinnamon and salt; gradually add to the carrot mixture until blended.  Stir in the pecans.

Step 2:

Pour 3 cups batter into a greased and floured fluted or bundt pan.

Step 3:

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

Step 4:

Bake at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

Step 5:

To make the frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add the powdered sugar until smooth.  Store the frosted cake in the refrigerator.

Ingredients:

3 cups shredded carrots

1 3/4 cup sugar

1 cup canola oil

3 eggs

2 cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 cup chopped pecans

Filling:

8oz cream cheese; softened

14/ cup sugar

1 egg

Frosting:

8oz cream cheese; softened

1/4 cup butter; softened

2 teaspoons vanilla

4 cups powdered sugar