Surprise Carrot Cake
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October 19, 2019
Persons
16
Prep Time
25 minutes
Cook Time
55 minutes
Total Time
1 hour, 20 minutes
Ingredients
- 3 cups shredded carrots
- 1-3/4 cups sugar
- 1 cup canola oil
- 3 large eggs, room temperature
- 2 cups 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 large egg, room temperature
FROSTING
- 1 pkg (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 4 cups confectioners’ sugar
Instructions
- 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.
- In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.
- Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 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.
Nutrition Facts
Surprise Carrot Cake
Serves: 16 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 566.26 kcal | |
| % Daily Value* | ||
| Total Fat 30.06 g | 46.2% | |
| Saturated Fat 8.93 g | 44.7% | |
| Trans Fat 0.17 g | ||
| Cholesterol 85.31 mg | 28.4% | |
| Sodium 363.59 mg | 15.1% | |
| Total Carbohydrate 71.09 g | 23.7% | |
| Dietary Fiber 1.56 g | 6.2% | |
| Sugars 56.59 g | ||
| Protein 5.43 g | ||
| Vitamin A 37.69 % | Vitamin C 1.55 % | |
| Calcium 5.18 % | Iron 7.03 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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