Surprise Carrot Cake
Yield
8 servingsPrep
20 minCook
55 minReady
85 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | large |
eggs
beaten |
|
| 3 | cups |
carrots
shredded |
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
all-purpose flour
|
|
| 414 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
vegetable oil
|
|
| 3 | large |
eggs
beaten |
|
| 7.1E+2 | ml |
carrots
shredded |
|
| 118 | ml |
nuts
chopped |
|
Directions
Combine cream cheese sugar and 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℉ (180℃) F for 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.
