Carrot Cake

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

Carrot Cake

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.

Carrot Cake

Carrots and the rest of the wet ingredients ready to blend

Carrot Cake

Wet ingredients all blended

Carrot Cake

Dry ingredients

Carrot Cake

All ingredients blended together

Step 2:

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

Carrot Cake

Pan all greased and floured

Step 3:

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

Carrot Cake

Cream Cheese filling spooned over batter

Carrot Cake

Remaining batter added

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.

Carrot Cake

Frosting ready for the cake!

Carrot Cake

Cake all frosted!

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

 

 

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