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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its surprise cream cheese center. My husband and our two young children love it, too! Ingredients:
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 |
filling: |
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 |
Directions:
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.
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